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From the Jewish Food Hero Kitchen: Mini Maple Pumpkin Cocoa Cakes

  • Author: Jewish Food Hero

Description

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Ingredients

Scale
  • 2 ¼ cup unbleached cake flour (can you gluten free alternative)
  • ¼½ cup unrefined cane sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ cup + 2 Tbsp pumpkin puree
  • 1 cup rice milk
  • 2 tsp vanilla
  • 2 tbsp orange juice 
  • 2 ½  tbsp lemon juice 
  • 1 c applesauce
  • ½ tsp salt
  • 2 Tbsp cocoa powder
  • 4 Tbsp. maple syrup
  • 34 Tbsp raisins 
  • Garnish: powdered sugar

Instructions

  • Preheat oven at 425 F.
  • Combine flour, baking powder, baking powder in a large mixing bowl.
  • In blender combine rice milk, applesauce, pumpkin puree, cinnamon, salt, orange juice, lemon juice, sugar and maple syrup and blend until completely mixed.
  • Add the wet mixture to the flour mixture and combine evenly.
  • Fold in the raisins.
  • Pour into paper cups in a muffin pan.
  • Bake at 425 F for 7 min and then turn the oven down to 350 F and bake for additional 20-25 min. 
  • Dust the mini cakes with powdered sugar.

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