These cakes are so much fun to make! To get the round pumpkin shape, I used the mini fluted stoneware pan by Pampered Chef (which I don't see on their website right now, so I don't know if it's available any longer). However, you can use any mini-bundt style pan, or use two regular sized bundt pans and make one big pumpkin cake. You may need to adjust your baking time for larger cakes.
Lil' Pumpkin Cakes
1 1/2 c. agave nectar
1/2 c. unsweetened organic applesauce
1/2 c. cold pressed olive oil or organic virgin coconut oil
1 tsp. vanilla
2 cups canned pumpkin
4 eggs
2 c. unbleached flour
3 tsp. baking powder
2 tsp. baking soda
1/4 tsp. sea salt
2 tsp. ground cinnamon
**Cream cheese frosting and natural orange food coloring (see Jack-O-Lantern cookie post for frosting recipe)
**Cinnamon sticks and fresh mint leaves for decoration.
Directions:
Preheat oven to 350 degrees. Grease and flour mini-fluted pan. Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In large bowl combine agave, apple sauce and oil. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture. Spread batter into prepared pan/pans.
Bake in preheated oven for 30-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool.
After cakes have cooled, place one cake upside down and spread a good layer of frosting on the flat part that is facing up. The frosting should act like glue so that when you set another cake right side up on top of the first cake, they will stick together. Then frost over the "pumpkin" shape until covered as desired.
Cut a cinnamon stick into small pieces and stick into the center of each cake to make the "stem." Garnish with fresh mint leaves for the "vine."
Happy baking, and Happy Fall!
1 comment:
Oh so cute, as usual! I admire how you've turned eating well into such an art.
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