Mini Mediterranean Pumpkin Cakes
Extra fluffy pumpkin cakes, made with olive oil and yogurt to follow the Mediterranean way. They are gluten-free and made with honey and some coconut sugar so they are refined sugar-free.
Ingredients
- 220 gr self-raising flour gluten-free
- ½ teaspoon baking soda gluten-free
- ¼ teaspoon sea salt
- 1 tablespoon pumpkin spice blend
- 62 gr olive oil light
- 180 gr plain Greek yogurt non fat
- 2 medium eggs
- 35 gr coconut sugar
- 82 gr honey
- 165 gr pumpkin puree
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven at 170°C (340°F) and grease and flour a cake pan.
- Sift the flour, baking soda, salt, and spice blend in a medium bowl and set aside.
- In another medium bowl, mix the eggs with coconut sugar, olive oil, and honey until fluffy.
- Add the yogurt, pumpkin puree, vanilla extract, and apple cider vinegar to the egg mixture and whisk them together until fully incorporated.
- Using a spatula, start adding the flour mixture to the bowl and mix it. Work in batches and wait for each batch of flour to be completely incorporated into the mixture before adding the next.
- When the mixture is completely combined, add it to the cake pan. I am using a 6 hole cake pan with a 1,5 L (6 cups) capacity. Fill ¾ of each hole with the mixture to avoid overflow.
- Bake for 40-45 minutes. To check if the cakes are ready, insert a toothpick into a cake. If it comes out clean and dry, then the cake is ready.
- Remove from the oven and allow to cool a bit in the cake pan. Remove from the cake pan and place on a cooling rack.
- Place the cakes on a serving platter, add the toppings of choice and serve .
- Enjoy 😀
Notes
Always measure your ingredients in the metric system when you bake gluten-free. It is the most accurate way and you get the best results.
Use a pastry brush to apply oil or spray the cake pan. Be sure that you reach in every nook and cranny, to make the release of the cakes easier.
Use room temperature ingredients. This ensures that they will distribute evenly into the batter.
If you don't have self-raising gluten-free flour you can mix the same amount of flour with plain gluten-free flour plus 1 ½ teaspoon baking powder and ½ teaspoon xanthan gum.
Make the cakes in advance. They taste better the second day because the flavor intensifies.
These pumpkin cakes will last for about 4 days at room temperature stored in an airtight container. If you keep them in the fridge they will last for a week.
To freeze the cakes wrap them in plastic wrap or place them into an airtight container after they cool completely. Freeze them for about 2 months without any toppings. To defrost, take them out of the freezer and thaw them at room temperature.
Serve the pumpkin cakes plain or dust them with cocoa powder, icing sugar, drizzle with chocolate or caramel, frost with cream cheese or chocolate.