Mini Pumpkin Bundt Cakes

Makes 2

These fun and fluffy mini pumpkin Bundt cakes are vegan and paleo and are made using an easy dairy-free glaze. They are an adorable and delicious Halloween treat.

• 180g (6.3 oz) pumpkin purée

• 125g (4.4 oz) almond butter

• 160g (5.6 oz) maple syrup

• 1 tsp vanilla extract

• 2 tsp pumpkin pie spice

• 30g (1 oz) coconut flour

• 30g (1 oz) tapioca flour

• 1 tsp baking powder

• ¼ tsp salt

To decorate:

• 40g (1.4 oz) dark chocolate chips, melted

• 130g (4.5 oz) powdered (icing) sugar

• 1-2 tbsp almond milk

• Optional: a few drops vegan red and yellow food colouring

• 2 dark chocolate peanut butter cups

(e.g. Love Raw, Deliciously Ella)

• Sprinkles for decorating

You will also need:

• 4 mini Bundt pans/moulds

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Whisk together pumpkin, almond butter, maple syrup, and vanilla. Add flours, spices, baking powder, and salt. Stir to combine.

3 Divide into 4 greased mini Bundt pans, and bake for 30 minutes until golden on top and spring back when lightly pressed.

4 Cool completely.

5 Cut off excess cake with a bread knife to flatten the bottoms (bigger side) of each Bundt cake. Use melted chocolate as the ‘glue’ to stack into 2 pumpkins.

6 Whisk together powdered sugar and almond milk to make the glaze. Add food colouring if desired.

7 Drizzle glaze on top of the pumpkins, place a peanut butter cup in the top to make the stem, add sprinkles, and refrigerate until glaze is set.

Recipe by Natalie Thomas, Feasting on Fruit, feastingonfruit.com, @feastingonfruit