clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sharon Lachendro
  • Total Time: 34 minutes
  • Yield: 2 -3 servings 1x


  • 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)


  1. Preheat oven to 350F degrees and spray two 4-inch ramekins with non-stick spray.
  2. In a medium bowl, whisk together the egg, pumpkin, sugar, oil, and vanilla.
  3. 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.
  4. 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.
  5. 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
Scroll To Top