Gluten-Free Pumpkin Cakelettes
- Total Time: 45 mins
- Yield: 12 cakelettes
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?
Bake these in a mini-bundt pan, which gives the cakelettes their individual ring shape. Place the mini-bundt pan on a rimmed baking sheet while baking and 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?
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?
Cool the cakelettes 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. Also dust with powdered sugar directly before serving, not in advance, to keep the sugar coating fresh.
