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Sharon Lachendro

Gluten Free Mini Pumpkin Layer Cake

5 from 10 ratings
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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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 34 minutes
Servings: 3
Course: Dessert
Cuisine: American
Calories: 323
Ingredients Method

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

Method
 

  1. Preheat oven to 350 degrees and spray two 4-inch ramekins with non-stick spray.
  2. In a medium bowl, whisk together the egg, pumpkin, sugar, oil, and vanilla.
  3. 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.
  4. 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.
  5. Cool on a wire rack, remove cakes from ramekins after 10 minutes to cool completely before frosting or freezing.