Pumpkin Chocolate Chip Mini Cakes (gluten & refined sugar free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 mini cakes
  • ½ cup (1 stick) Salted Grass-fed Butter (coconut oil can be substituted to make the cakes dairy free)
  • ⅓ cup Oat Flour (use gluten free if necessary)
  • ½ cup Coconut Milk
  • ½ cup Millet Flour
  • ⅓ cup Sweet Rice Flour
  • 1 tablespoon Baking Powder
  • ¼ teaspoon Salt
  • ½ tablespoon Xanthan Gum
  • 2 teaspoons Cinnamon
  • 2 teaspoons Vanilla
  • ½ cup Pumpkin Puree
  • ¼ cup Maple Syrup
  • 2 large Eggs
  • ¾ cup Dark Chocolate Chips
  1. Preheat the oven to 350 degrees.
  2. Grease and flour a pan for mini bundts (mine has 12 bundt wells in one pan). Set aside.
  3. Place the oat flour and coconut milk in a large mixing bowl and whisk together until smooth. Set aside for 15 minutes (letting the flour soak into the milk helps it to soften and the end result is less gritty as gluten free flours tend to be so).
  4. While the flour mixture sits, place the butter in a saute pan and set over medium/high heat. The butter will melt and begin to foam - continue cooking until it turns a golden brown color and gives off a nutty aroma. Remove from heat and let cool.
  5. Add the millet flour, sweet rice flour, baking powder, salt, xanthan gum, cinnamon, vanilla, pumpkin puree, maple syrup, and eggs to the flour mixture and mix until a smooth batter forms. Stir in the chocolate chips.
  6. Fill the prepared bundt wells ⅔ full of batter. Bake in the preheated oven for 15-20 minutes, or until cakes are golden brown on top.
  7. Remove from the oven, let cool for one minute, then invert cakes. Let cakes cool. Continue to bake more cakes until batter has been used up.
  8. Dust cooled cakes with powdered sugar and serve!
  9. Can be stored in an airtight container for up to a week.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2018/10/28/pumpkin-chocolate-chip-mini-cakes-gluten-refined-sugar-free/