Ingredients
Scale
- 1 large egg (room temperature)
- ¼ C pumpkin puree
- 1/3 C granulated sugar
- ¼ C avocado oil (or canola oil)
- ½ tsp vanilla extract
- ½ C gluten free all-purpose flour
- ¼ tsp xanthan gum
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¼ tsp ground cinnamon
- pinch of ground nutmeg
For the Frosting:
- ½ batch of dairy free cream cheese frosting (see link above for the recipe)
Instructions
- Preheat oven to 350F degrees and spray two 4-inch ramekins with non-stick spray.
- In a medium bowl, whisk together the egg, pumpkin, sugar, oil, and vanilla.
- Sift in the flour, xanthan gum, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine and make sure all the dry ingredients are mixed in.
- Pour the batter evenly between the two ramekins and place the ramekins on a rimmed baking sheet (for easily getting them in and out of the oven). Bake at 350 degrees for 22-26 minutes or until a cake tester comes out clean.
- Cool on a wire rack, remove cakes from ramekins after 10 minutes to cool completely before frosting or freezing.
- Prep Time: 10 minutes
- Cook Time: 24 minutes
- Category: Baking, Cake