Iced Pumpkin Spice Mini Bundt Cakes
Hey, all – it’s pumpkin season. Can we not deny our innocent pleasures?
This cake is deliciously tender, lovely and just delicious and that is all you need to know, other than it is so simple and quick in coming together.
Quick notes: This was the amount for the mini-bundt pan I have, which makes 12 adorable little cakes. What you have on hand may be different, with larger or even smaller cavities for the batter. In that case, you will need to wing it a bit based on the baking pan you have.
Second, I don’t care whether you’re gluten-free or not. That’s not my issue. I am, though, and I know that gluten-free flour may behave in a different way than regular all-purpose flour. If you go that route, please know that you may need to fiddle with the wet v. dry ingredients and the temperature and/or baking time. It shouldn’t be too much of a deal, though. The Bob’s Red Mill I linked to in the actual recipe is the blend I have had the most success with in baking.
Third, you can probably turn this batter into muffins, a cake or whatever, but, again, that will change how you’re going to proceed with the recipe, especially temperature and baking time. I believe in you!
Let’s celebrate, pumpkin. It’s time!
1½ cups gluten-free all-purpose baking flour (This is my go-to)
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Dash salt
1 cup pumpkin purée
⅓ cup unsweetened vegan milk
½ cup neutral liquid oil, like avocado oil, refined coconut oil, or melted vegan butter
1 vegan egg (I used shaken JUST egg: 3 tablespoons = one egg)
2 teaspoons pure vanilla extract
½ cup slavery-free, vegan chocolate chips
Icing:
1 cup powdered sugar
2 tablespoons unsweetened vegan milk
1 teaspoon pure vanilla extract
Preheat your oven to 350 degrees. Prepare your pan so it is nonstick.
In a medium bowl, whisk together your dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt). In another bowl, combine your wet ingredients (pumpkin, vegan milk, oil or vegan butter), vegan egg and vanilla extract. Stir until combined. Add this to the dry ingredients and stir with a heavy spoon. Add the chocolate chips and mix by hand until all the flour is absorbed.
Spoon into your pan.
Bake for 18 minutes or until a toothpick comes out clean.
Allow this to cool in the pan for five minutes, then transfer to a cooling rack until room temperature.
In a cup, mix together the icing ingredients and stir until smooth. Using a small spoon, drizzle the icing over the cooled cakes.
Hey, all – it’s pumpkin season. Can we not deny our innocent pleasures?
This cake is deliciously tender, lovely and just delicious and that is all you need to know, other than it is so simple and quick in coming together.
Quick notes: This was the amount for the mini-bundt pan I have, which makes 12 adorable little cakes. What you have on hand may be different, with larger or even smaller cavities for the batter. In that case, you will need to wing it a bit based on the baking pan you have.
Second, I don’t care whether you’re gluten-free or not. That’s not my issue. I am, though, and I know that gluten-free flour may behave in a different way than regular all-purpose flour. If you go that route, please know that you may need to fiddle with the wet v. dry ingredients and the temperature and/or baking time. It shouldn’t be too much of a deal, though. The Bob’s Red Mill I linked to in the actual recipe is the blend I have had the most success with in baking.
Third, you can probably turn this batter into muffins, a cake or whatever, but, again, that will change how you’re going to proceed with the recipe, especially temperature and baking time. I believe in you!
Let’s celebrate, pumpkin. It’s time!
1½ cups gluten-free all-purpose baking flour (This is my go-to)
½ cup brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Dash salt
1 cup pumpkin purée
⅓ cup unsweetened vegan milk
½ cup neutral liquid oil, like avocado oil, refined coconut oil, or melted vegan butter
1 vegan egg (I used shaken JUST egg: 3 tablespoons = one egg)
2 teaspoons pure vanilla extract
½ cup slavery-free, vegan chocolate chips
Icing:
1 cup powdered sugar
2 tablespoons unsweetened vegan milk
1 teaspoon pure vanilla extract
Preheat your oven to 350 degrees. Prepare your pan so it is nonstick.
In a medium bowl, whisk together your dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt). In another bowl, combine your wet ingredients (pumpkin, vegan milk, oil or vegan butter), vegan egg and vanilla extract. Stir until combined. Add this to the dry ingredients and stir with a heavy spoon. Add the chocolate chips and mix by hand until all the flour is absorbed.
Spoon into your pan.
Bake for 18 minutes or until a toothpick comes out clean.
Allow this to cool in the pan for five minutes, then transfer to a cooling rack until room temperature.
In a cup, mix together the icing ingredients and stir until smooth. Using a small spoon, drizzle the icing over the cooled cakes.
Vegan, Recipe, Cake, Bundt Cake, Dessert, Snack, Treat, Seasonal, Autumn