Mini Pumpkin Cakes with Pecan Praline – GF & Paleo Versions

For me, one of the best parts of Fall is trying and enjoying all of the wonderful pumpkin recipes!  Pumpkin gives gluten free baked goods a great texture and mild flavor and helps those goodies keep moist.  Especially when you’re baking gluten free and dairy free AND egg free!  I like to keep canned organic pumpkin in my pantry all year long to help add moisture and rise to just about anything I bake.  This works well if you cannot tolerate apples (i.e. applesauce) which can be bothersome to many with food allergies.

These little mini cakes are a perfect Thanksgiving dessert since they aren’t overloaded with sugar and just about everyone loves getting their own personal cake to enjoy!  While we are thankful for our families, it doesn’t mean we want to share our dessert with them.  Or maybe that’s just me.  Oh, and if by chance you can eat dairy, a dollop of organic, grass fed, whipped cream sure doesn’t hurt the flavor either.  Enjoy and Happy Thanksgiving!

Mini Pumpkin Cakes with Pecan Praline
Yields 6
Gluten Free, Dairy Free, Egg Free, Cane Sugar Free, Soy Free
Write a review
Print
Cakes
Dry Ingredients
  1. ¼ C Brown Rice Flour
  2. ½ C Sorghum Flour
  3. ¼ C Teff Flour
  4. ½ C Potato Starch
  5. ¼ C Tapioca Starch
  6. ½ tsp Xanthan Gum
  7. 1 tsp Baking Soda
  8. 1 tsp Baking Powder
  9. ½ tsp Sea Salt
  10. ½ tsp Cinnamon
  11. Pinch of nutmeg
Wet Ingredients
  1. ½ C Coconut Oil (melted)
  2. 2 tsp Olive Oil
  3. ¾ C Organic Pumpkin Puree (canned pumpkin)
  4. 1 tsp Pure Vanilla Extract
  5. ½ C Pure Maple Syrup
  6. ½ C Warm Water
Praline
  1. 1/3 C Pure Maple Syrup
  2. 1 TBSP Grass Fed Butter (Optional)
  3. ¼ C Coconut Milk
  4. 3 TBSP Chopped Pecans
Cakes
  1. 1) Whisk together dry ingredients. Make a well in the center.
  2. 2) Add wet ingredients into the well of the dry ingredients.
  3. 3) Mix on low until fully incorporated. Turn mixer to high and blend for 1 minute.
  4. 4) Spray 6 ramekins, mini spring form pans or English muffin rings with cooking 
spray. Spoon batter into each, until level with tops. Smooth tops with a spoon if 
necessary.
  5. 5) Bake in a 350° oven for 15-19 minutes or until a toothpick inserted in the center 
comes out clean, and the tops spring back to the touch.
  6. 6) Meanwhile, make praline topping.
Praline Topping
  1. 1) In a small saucepan, over medium-high heat, combine maple syrup, butter, milk 
and pecans. Bring to a boil then reduce heat to medium low and simmer until the 
mixture thickens and reduces a bit. About 10 minutes. Remove from heat to cool
 slightly.
  2. 2) Top pumpkin cakes with a small amount of praline topping and enjoy the 
Holidays!
Option
  1. Add 2 tsp Ground Ginger, a pinch of ground cloves and 2 TBSP Molasses for a Pumpkin Gingerbread Cake for Christmas!
The Healthy GF Life http://thehealthygflife.com/
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Grain free Paleo Version of Mini Pumpkin Cakes
Gluten Free, Grain Free, Dairy Free, Soy Free, Cane Sugar Free Due to popular demand, here is a Paleo version of my Pumpkin Mini Cakes with Pecan Praline Topping!  Yay!!
Write a review
Print
Dry Ingredients
  1. 3/4 C Almond Flour (Finely ground, blanched.  I use Honeyville)
  2. 1 TBSP Coconut Flour
  3. 1/4 tsp Sea Salt
  4. 1/2 tsp Baking Powder
  5. 1 tsp Cinnamon
  6. 1/4 tsp Nutmeg
Wet Ingredients
  1. 2 Large Organic Eggs (Farm fresh and local if you can)
  2. 3 TBSP Pure Maple Syrup, Raw Organic Honey, or Coconut Nectar
  3. 1/2 C Organic Pumpkin Puree (I use canned organic pumpkin)
  4. 1 tsp Pure Vanilla Extract
  5. 1 TBSP Coconut Oil, melted
Instructions
  1. 1) In a Medium bowl, whisk together dry ingredients.
  2. 2) Add wet ingredients to the dry and mix well with a hand mixer.
  3. 3) Grease 4 ramekins with coconut oil. Pour batter evenly into the ramekins, smoothing tops with a spoon if needed.
  4. 4) Place ramekins on a large baking sheet and place in the oven. Bake for 25 minutes or until the center is set and springs back when lightly pressed.
  5. 5) Cool ramekins on a cooling rack for 10 minutes. Then carefully remove cakes from ramekins (use a knife to cut around the edges first) and cool completely on racks.
  6. 6) To serve, place cake on serving plate, spoon 1 TBSP Pecan Praline Topping (see recipe above) over the top of each cake.  Enjoy!
The Healthy GF Life http://thehealthygflife.com/

Comments

  1. Sandy Evans says:

    Had a question, when you call for coconut milk in the topping, do you mean fresh or canned? I know they are different.

    Also would canned coconut milk be a good substitute for evaporated milk in a recipe?

    • Hi Sandy! Oh no, not fresh coconut milk – that would be a pain every time you baked! 🙂 Use a good quality canned coconut milk. I prefer ones that don’t contain added thickeners so I get mine (a light coconut milk) from Trader Joe’s. You can use full fat or light, whatever you prefer. Canned coconut milk is a great alternative to evaporated milk, however, the high heat process gives evaporated milk a little bit of a caramelized flavor so I like to add a little coconut nectar to it, which helps give it a similar flavor to evaporated milk. But not too much, as you don’t want it super sweet, which would give you sweetened condensed milk! 🙂

      Tammy

  2. These were scrumptious, moist, flavorful. Even without the topping.
    I made paleo gf almond flour one.
    I will try the gf one next time.
    Thank you for posting both, really yummy.
    Keep the recipes coming.
    Thank you

Trackbacks

  1. […] Mini Pumpkin Cakes with Pecan Praline Topping – The Healthy Gluten-Free Life […]

Speak Your Mind

*