Mini Pumpkin Bundt Cake (Gluten Free)
Mini gluten free pumpkin bundt cakes drizzled with salted caramel. Perfect for Friendsgiving!
Servings: 8 people
Ingredients
for the cakes
- 1 1/2 cups gluten free baking flour all purpose
- 1/2 cup Baker’s Corner Almond Flour
- 1 tsp cinnamon
- 1 tsp
Stonemill Pumpkin Pie Spice
- 1 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 4 eggs
- 3/4 cup
Baker’s Corner Canned Pumpkin
- 1/2 cup
Baker’s Corner Brown Sugar
- 3/4 cup almond milk
- 2 tsp vanilla extract
for the caramel sauce
- 1 can full fat coconut milk
- 1/2 cup coconut sugar
- 1 tbsp coconut oil
- 1/2 tsp vanilla extract
- 1/2 tsp sea salt
- 1/4 cup Southern Grove Pumpkin Seeds/Pepitas
Instructions
- Preheat the oven to 350 F and prepare a mini bundt cake pan with non-stick spray and a dusting of gluten free flour to further prevent sticking. In a large bowl, stir together the gluten free flour, almond flour, spices, baking soda, baking powder and salt.In another bowl, use a handheld mixer to beat the eggs, pumpkin, brown sugar, almond milk and vanilla until smooth. Pour the wet mixture into the dry and stir until no dry spots remain. Try not to over mix. Fill 8 mini bundt cake molds with batter and bake them for 16-18 minutes. Remove and let cool.
- Meanwhile, empty the can of coconut milk in a sauce pan over medium heat. Add in the coconut sugar and salt. Whisk until well combined. Bring the mixture to a boil and then reduce to a simmer. Let the mixture simmer for 30-40 minutes or until the caramel sauce has thickened and darkened in color. At this time, stir in the coconut oil and vanilla then remove from the heat. Drizzle caramel over the cakes and top with pumpkin seeds/pepitas and serve.
Notes
If you have any questions or want to tell me about how this recipe turned out, don’t hesitate to leave me a comment below this recipe card at the bottom! I love hearing from you!