Cute fall-inspired mini pumpkin cakes - gluten-free and vegan recipe
If you want to bake something special this fall, this is the recipe for you. Pumpkin season is still on and I feel like I cannot bake anything else, other than pumpkin-flavored cakes haha! So, this is the recipe for cute fall-inspired mini pumpkin cakes, which is a gluten-free and vegan recipe.
These mini cakes are so flavorful, perfectly moist and they have such a nice fall vibe. Pumpkin along with cinnamon created such a nice combination. You just cannot go wrong with these two ingredients.
Everything mini is cute, right?
Mini cakes, mini muffins, mini everything! Seriously, everything in mini form is just too cute. So that's why I decided to make these gorgeous cute fall-inspired mini pumpkin cakes.
If you had enough of pumpkin muffins, pumpkin bread, or pumpkin pasta, try this recipe. It feels just so special by eating it. The cake has a perfect consistency, taste, and overall fragrance. It goes so well with buttery frosting.
However, if you want to make a traditional cake from this recipe, just go for it! But if you want to bake something cute and special this fall, you will surprise everyone by making these cute mini pumpkin cakes.
Are you ready to make these amazing mini pumpkin cakes?
Prepare all of your ingredients, and let's go to the kitchen! This cake is very easy to make and require just a few ingredients.
Start by combining all the dry ingredients. For this recipe you will need:
- Gluten-free oat flour
- Rice flour
- Brown sugar
- Spices: Cinnamon, nutmeg
- A pinch of salt
- Baking powder
After combining those ingredients, add in the wet ones. In this case, soy milk and pumpkin puree. Easy, right? Create a nice and creamy batter and bake it in round-shaped for 30 minutes.
Meanwhile, prepare the most important part, which is frosting. In a larger bowl combine vegan butter or plant-based margarine, sugar, vanilla extract, and lemon juice.
You need a hand mixer to create such a creamy and fluffy frosting. If you see the bubbles while mixing, you are basically done! This is how your frosting should look like.
Now, if you want to design your cakes with fancy decoration, use a piping bag and create various patterns, but you really don't need it. If you want to spread the frosting with a knife, it also ok! The choice is always yours.
But keep in mind that your cake should be at room temperature or colder if you want to put frosting on it. Otherwise, it will melt really easily.
These cute fall-inspired mini pumpkin cakes, that are also gluten-free and vegan, are just the perfect treat for a lazy fall afternoon. If you want to feel special, definitely bake these cakes this fall.
The full recipe is very easy to make, so simple and the final result is just so cute to eat. This dessert will make your day a lot better.
These gluten-free and vegan fall mini pumpkin cakes are:
- Vegan
- Gluten-free
- Super easy to make
- Fancy
- Flavorful
- Perfect for fall
- 100% delicious
If you are looking for fall recipe ideas, here are some of my favorite recipes:
The best fall pumpkin cookies – gluten-free & vegan
Ultimate fall-inspired pear muffins – gluten-free & vegan recipe
Simple carrot oatmeal – gluten-free and vegan recipe
Simple fall-inspired carrot bread – gluten-free and vegan recipe
Gluten-free pumpkin spiced donuts
Creamy pumpkin pasta sauce
Sweet potato muffins with berries
You can find a full recipe in the video!
Do you like this video? Check out my previous post: The best fall pumpkin cookies – gluten-free & vegan
Cute fall inspired mini pumpkin cakes - gluten-free and vegan recipe
Ingredients
Pumpkin cake
- 1 cup gluten-free oat flour
- 1 cup rice flour
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/3 tsp nutmeg
- 1/3 tsp salt
- 1 tsp baking powder
- 1 1/2 cup soy milk
- 1/2 cup pumpkin puree
Butter frosting
- 1 1/2 cup vegan butter/margarine
- 1 cup powdered sugar
- 2 tsp vanilla
- 2 tbsp lemon juice
Instructions
- First, add all the dry ingredients into a larger bowl, which are gluten-free oat flour, rice flour, brown sugar, cinnamon, nutmeg, salt, and baking powder.
- Then add in soy milk and pumpkin puree. Combine it all well, but do not over mix it.
- Pour the batter into a round baking pan (10'') and bake at 150°C (300F) for 30 minutes.
- Meanwhile, prepare a butter frosting by mixing all ingredients with a hand mixer until fluffy and creamy.
- When the cake is out of the oven and completely cold, cut the round shapes and put butter frosting on the first layer. Then add another layer of cake and finish it off with the last layer of frosting.
- You can make five beautiful mini pumpkin cakes out of this recipe. Enjoy!
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