Gluten Free Mini Pumpkin Layer Cake
This Gluten Free Mini Pumpkin Layer Cake is the perfect way to use that extra pumpkin puree. It's a scaled down version of my popular Gluten Free Pumpkin Cake and serves just 2-3 people.
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Ingredients
- 1 large egg room temperature
- ¼ C pumpkin puree
- 1/3 C granulated sugar
- ¼ C avocado oil or canola oil
- ½ tsp vanilla extract
- ½ C gluten free all-purpose flour
- ¼ tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ tsp ground cinnamon
- pinch of ground nutmeg
- For the Frosting:
- ½ batch of dairy free cream cheese frosting
Instructions
- Preheat oven to 350 degrees and spray two 4-inch ramekins with non-stick spray.
- In a medium bowl, whisk together the egg, pumpkin, sugar, oil, and vanilla.
- Sift in the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine and make sure all the dry ingredients are mixed in.
- Pour the batter evenly between the two ramekins and place the ramekins on a rimmed baking sheet (for easily getting them in and out of the oven). Bake at 350 degrees for 22-26 minutes or until a cake tester comes out clean.
- Cool on a wire rack, remove cakes from ramekins after 10 minutes to cool completely before frosting or freezing.
Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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