Mini Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze // Paleo


This base of this cake is the same as the Baked Pumpkin Doughnuts with Maple Pumpkin Glaze that I posted the other week.  In fact.  I did the doughnuts in one pan, and then had a muffin top pan that I used to make these at the same time!  It’s a two-fer recipe-WIN!!

How perfect would this be for a smash the cake session for a 1 year old?!!  Ok, the photographer in me is coming out 😉

For a size reference.  The cake is about 4″ in diameter 🙂Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-1 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-2Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-3 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-4 Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-5Ingredients

(for Cake-will make 6 doughnuts and 5 muffin tops/cake layers or 10 muffin top layers for multiple mini cakes!)

  • 5 large eggs
  • ½ cup Almond Milk (you could use cocunut milk too)
  • ½ cup Pure Maple Syrup
  • ½ cup Organic Pumpkin Puree
  • ¼ cup Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 ¼ cup Coconut Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Pumpkin Pie Spice
  • ¼ teaspoon Sea Salt (I did 20 grinds on my grinder :))
  • ½ cup Unsweetened Applesauce

For the Frosting

  • 1/4 Cup Coconut Cream (refridgerated)
  • 1 Can Full Fat Cocunut Milk (refridgerated)
  • 1 Tablespoons Organic Pumpkin
  • 2 Tablespoons Coconut Oil
  • 1 Tablespoon Coconut Flour
  • 1/4 Cup Honey

Glaze

What to do

(For the Cake)

  • Preheat oven to 350 degrees F and oil the insides of your muffin top pan really well. I put coconut oil on a paper towel and rubbed it around.
  • Mix all the wet ingredients until eggs are fully blended
  • Add the dry ingredients, then mix until dough is formed
  • Fill muffin top tins to the top (the dough is dense and doesn’t rise very much)
  • Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
  • Once cool.  Drizzle with glaze.  Best eaten right after glazing.  Or…skip the glaze and eat as is!

(For the Frosting)

  • Scoop out the hardened part of the full fat coconut milk and place in a bowl.
  • Add the rest of the ingredients.
  • Whip everything with a high speed mixer for about a minute-scraping down the sides a few times as you go.
  • Put into a pastry bag and decorate as you want!  Or slap it on with a spoon and knife and call it good 😉

Drizzle glaze and eat right away.  Or…refrigerate frosted cake, and let sit for about 20 minutes.  Then glaze and eat.  Glaze will harden after about 15 minutes.

NOTE

The frosting isn’t as flavorful as I imagined it would be, and I honestly thought it would be a flop. UNTIL…I drizzled the glaze over everything. The cake base and the glaze are so flavorful, that the frosting being not as flavorful is perfect. The creamy texture of it is a nice balance to the dense cake, and creamy decadent glaze. Blog Paleo Pumpkin Cake with Maple Pumpkin Frosting and Caramel Glaze-6Enjoy!dit-elle-Lauren

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