There are some people, like my friend Mike, who subscribe to the notion that baking is a science more than it is an art. But I am not one of them. To me, the idea of adjusting ingredients according to smell or feel or personal opinion instead of exact measurements and directions is more what baking is about. Of course, this leads to more experimentation and redoing of recipes so I can write down exact measurements and all — but that’s part and parcel of what makes this baking thing so therapeutic, at least for me.
Sometimes, things go awry and I end up with a total mess that’s inedible, like my many unsuccessful attempts at making potato toffee. Other times, I end up with something that looks like Frankenstein baked up a mush loaf of soup and berries, but incredulously, tastes like Jamie Oliver stepped in and lent a hand. And then, every now and then, I manage to pull something out of the oven that my daughter will eat even though she knows it has beets in it!
These mini pumpkin & chocolate chip cakes fall into that second category. They started off looking pretty darn scary in my mixing bowl. When I threw leftover pumpkin puree, coconut oil, chocolate chips and coconut sugar into a bowl, I began to think that the result might be like that failed potato toffee. But, then I had the idea to add some coconut flour into the mix — and by George — that coconut flour performed its magic and pulled all the ingredients together!
I baked these cakes in these adorable mini cake pans my daughter gave me for my birthday, and, I gotta say, when they cooled down, they were delightful to savor — even though they weren’t the prettiest cakes around. Pumpkin and chocolate are such a pleasant combination and these two flavors shine in these gluten free, mini pumpkin and chocolate chip cakes. They are sure to please your taste buds and tickle your senses. Sweet, but not too sweet, with a sinfully luscious texture, these cakes have an ingredient list that could even justify eating cake for breakfast!
Mini Pumpkin & Chocolate Chip Cakes Recipe
- 1 Pumpkin Puree
- 0.25 Coconut Oil Melted
- 0.5 Coconut Sugar
- 2 Egg
- 0.5 Semisweet Chocolate Chips
- 0.5 Coconut Flour
- 0.5 Baking Powder
- Preheat oven to 350°F.
- Combine the pumpkin, melted coconut oil, coconut sugar, eggs and chocolate chips in a bowl and mix well.
- Stir in the coconut flour and baking powder.
- Pour mixture into mini 4-inch cake pans.
- Bake for 20 minutes.
- Let cool and enjoy!