Pumpkin Spice Cakes
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 352 |
| Fat: | 28 g |
| Carbohydrates: | 29 g |
| Protein: | 0 g |
| Calculated per serving. | |
Serves: 8
Serves: 8
Ingredients
- 1/4 tsp 1/4 tsp Baking Soda
- 1/2 cup 1/2 cup Coconut Flour, sifted
- 1/4 cup 1/4 cup Coconut Oil, Organic
- 6 6 Eggs, Pastured
- 1 Tbsp 1 Tbsp Pumpkin Pie Spice
- 1/2 cup 1/2 cup Pumpkin Puree
- 1/2 tsp 1/2 tsp Sea Salt
- 1 Tbsp 1 Tbsp Pure Vanilla Extract
- 1/2 cup 1/2 cup Maple Syrup, Grade B
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350.
- In a large mixing bowl, combine dry ingredients.
- In a medium mixing bowl, combine wet ingredients and blend with a hand mixer.
- Pour wet ingredients into dry and blend with a hand mixer until evenly combined.
- Lightly grease mini cake or loaf pans with coconut oil.
- Pour batter into mini cake pans, or mini loaf pans.
- Bake for 25-30 minutes, check with a toothpick.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
These are so great! I am sending my wheat intolerant son to school with them for tomorrow’s Thanksgiving “party” in middle school.
These are AMAZING! Perfectly sweet despite the low sugar. I will be sharing this recipe with my foods class!