Gluten-Free Pumpkin Cakelettes
- Total Time: 45 mins
- Yield: 12 cakelettes 1x
Description
Don’t let a gluten intolerance keep you from partaking in all the pumpkin spice goodness around this time of year.
Ingredients
- 1 cup (240 ml) tapioca starch
- 3/4 cup (180 ml) almond flour
- 1 1/2 tsp kosher salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp flax seed
- 1 cup (240 ml) canned pumpkin
- 12 tbsp (180 ml) butter, melted and cooled
- 1 cup (240 ml) sugar
- 4 eggs
- 1 1/4 cup (300 ml) sour cream
- 1 tsp almond extract
- 2 tsp pumpkin pie spice
- powdered sugar for dusting
Instructions
- Preaheat oven to 350 degrees.
- Melt butter over low heat, cool and set aside.
- In a medium bowl, whisk together tapioca starch, almond flour, coconut flour, kosher salt, baking soda, baking powder and ground flax seed; set aside.
- In a large bowl, whisk together the pumpkin, melted butter, sugar, eggs, sour cream, almond extract and pumpkin pie spice until well blended.
- Add half of the dry mixture and whisk until nearly incorporated; add remaining dry mixture and whisk until well blended.
- Spray pans well with cooking spray and fill 3/4 way full; drop pans on the counter a couple of times to release any air pockets.
- Place mini-bundt pan on a rimmed baking sheet and bake for 25-30 minutes or until tester comes out clean.
- Cool in pans for 6 minutes then place a cooling rack on top of pans and flip over, turning the cakelettes out of the pan.
- Cool completely and dust with powdered sugar directly before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cakelette
- Calories: 290
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Frequently Asked Questions
What pan do I need to make cakelettes?
This recipe is baked in a mini-bundt pan, which gives the cakelettes their individual ring shape. The instructions say to place the mini-bundt pan on a rimmed baking sheet while baking and to fill each cavity only 3/4 full before baking at 350°F for 25–30 minutes.
Why drop the pan on the counter before baking?
Step 6 has you drop the filled pan on the counter a couple of times after filling. This releases air pockets trapped in the dense tapioca-starch-and-almond-flour batter, preventing large holes from forming inside the finished cakelettes.
Why wait only 6 minutes before unmolding?
The recipe calls for cooling in the pan for exactly 6 minutes before placing a cooling rack on top and flipping the pan over. Unmolding too soon risks the cakelettes breaking; waiting too long causes them to steam in the pan and stick. The recipe also says to dust with powdered sugar directly before serving, not in advance, to keep the sugar coating fresh. 
