Fluffy Pumpkin Cakes

These cakes are sure to leave your tastebuds + belly satisfied! The best part: they’re gluten-free, diary-free + vegan. See recipe below.

punkin_cake

Ingredients:

Servings: 3

1 cup Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats (optional: sub steel cut oats, almond or garbanzo flour)

1 T Baking Soda

1 T Apple Cider Vinegar

1 T Local Honey (optional: sub agave, monk fruit syrup)

1/2 cup Pumpkin Puree, canned

1/2 cup Unsweetened Almond Milk

2 T Wegman’s Semi-Sweet Chocolate Morsels

Pumpkin Spice

Cinnamon

Nutmeg

Instructions:

  1. Place all dry ingredients into mixing bowl and combine. Add in wet ingredients and mix to create batter. Allow batter to sit and thicken for 5-10 minutes.
  2. Preheat non-stick skillet over medium heat. Once skillet is warm, add small amount of coconut oil or coconut oil spray and pour 1/3 of cake batter on the pan. Allow to cook 2-3 minutes then flip. Cook for an additional 1-2 minutes on second side.
  3. Transfer to drying rack to cool.
  4. Repeat steps 1-3 for two more cakes.

*Additional Notes: 

  • Ingredients can be blended together instead of mixed
  • Recipe can be divided into smaller servings or easily doubled
  • Nutrition information can be found in My Fitness Pal as “Fluffy Pumpkin Cakes – Vegan”

Enjoy!

-KQ

 

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