These two little allergy-friendly pumpkin cakes come together in about two minutes. They’re gluten-free, dairy-free, egg-free, nut-free and low-FODMAP too!
I figured the Hungry Caterpillar ought to finally contribute–even once–to the season’s obligatory pumpkin-baked-good exchange. And for inspiration, I knew exactly who to turn to: Mad Bad Mommy Bommy! (Or MBMB, as she sometimes signs her emails.)Of my mother and baking:
- She loves cake.
- She doesn’t like recipes to be complicated.
Also, she’s an awesome baker and makes the best biscuits known to humankind, although said biscuits are sadly not relevant to this particular blog post.
But the lack of complication thing is.
I’ve rarely seen my mom use more than one bowl to make a baked good. I’ve never seen her separate an egg. She’d never make a pumpkin recipe that doesn’t use the entire can of pumpkin. And when it comes to spices, she likes cinnamon. No nutmeg, no cloves, no allspice. Just cinnamon.
One of her favorite simple cakes is pumpkin cake. She always makes two, loaded all up with nuts and raisins and brown sugar, and puts the extra in the freezer.
I tweaked her pumpkin cake recipe a bit for the sake of making it allergy-friendly and FODMAP-friendly, but I kept things just as simple. And while my version isn’t quite as good as hers–it’s impossible to make baked goods as good as Mom’s, no?–it’s still pretty delicious and the texture is perfect! I especially recommend serving it warm.If you really want to make your cakes MBMB-style, scatter the tops with brown sugar. And I mean scatter–this ain’t no dainty icing sugar sprinkle. You want big ole chunks of brown sugar that’ll crunch a little when you bite into ’em.
Or if you want something a little more breakfast and a little less dessert, you could also sprinkle the top with nuts. 😉
These little cakes are the perfect treat for when you have your vegan, gluten-intolerant, dairy-intolerant, egg-intolerant and/or FODMAPer friends over for autumn tea!
- 1/4 cup ground flax seed
- 1 cup warm water
- 2 cups 1-to-1 gluten-free baking flour*
- 1 1/4 cup sugar
- 2 tsp. baking powder
- 2 tsp. baking soda
- 1 Tbsp. cinnamon
- 1/2 tsp. salt
- 1 15-oz. can pumpkin
- 1/2 cup canola oil or vegetable oil
- 1/2 cup raisins or nuts (or both)
- Preheat the oven to 325 degrees Fahrenheit.
- In a small bowl, whisk together the ground flax and warm water. Let it sit for a few minutes to make flax "eggs."
- Meanwhile, in a large bowl, blend together the dry ingredients. Add the pumpkin, oil, and flax eggs and stir gently until combined. Stir in the raisins and/or nuts.
- Spray two 8x8 inch baking dishes with non-stick cooking spray.**
- Bake the cakes for approximately 45 minutes. Best served warm.
- *Choose a flour blend that includes some kind of gum
- **At this point, you can scatter brown sugar over the surface of the cakes.