A magical thing happened this week…
It was like a switch flipped to the upright, holiday position.
You see, the ENTIRE month of November I was all Scrooge McDuck with better eyebrows and ba-hum- bugging out but I knew some holiday baking needed to commence so I forced myself.
I went with pumpkin, not traditional Christmas…I know, but I had t-giving day leftovers. SO I’m playing with this food and I’m styling this photo shoot when something fantastically MAGICAL happens. I grab the sifter. I load it to the brim with low carb powdered sugar. I begin to sprinkle. There I am, sprinkling a metric ton of fake sugar on this bundt cake and all of a sudden it was like I sprinkled goddamn Christmas Cheer! Pure sugar happiness everywhere.
My couch, my new rug, my upper thigh…
Long story short, I’m no longer Scrooge. WHICH is why I am so excited to now sprinkle you all with Christmas Cheer, which coincidentally tastes a lot like a sugar dusted vegan bundt cake.
I may be spending the holidays single and alone (again!), but that DOES NOT mean I’m lonely!
C’mere lil baby bundt and let’s watch 12 Dates Of Christmas again…
∗she whispers as she gazes lovingly at a plate of baked goods∗
Low Carb Mini Vegan Spiced Pumpkin Bundt Cakes
Both the name and the bundt is a mouthful!
This recipe is a base of coconut cream, coconut flour, pumpkin purée, spice, and a flax egg.
It’s less like batter and more like a crumbly dough you press into the mini pans.
Just imagine jingle bells as this low carb sugar sprinkles…
But let’s add a little more snow on those mountains, shall we?
If anyone is wondering if I ever paint my nails a different color, I do not.
I’ll put the color in the comments and you can see for yourself why it’s BOMB.
I like to call this my Ta-Da! shot because it’s like vegan baking magic!
These little cakes have a firm outside and a soft, pie like inside.
Best of both worlds, amirite?
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- 1 cup Almond Flour
- ¼ cup Coconut Flour
- 1 tsp baking powder
- ½ cup Pumpkin Puree
- 1 can COLD Coconut Cream* (liquid drained and discarded)
- ¼ cup Truvia Brown Sugar Blend
- 2 tbsp Pumpkin Pie Spice
- 2 tbsp Ground Flax or Hemp + 2 tbsp Water
- Whip the coconut cream and brown sugar.
- In a large bowl, whisk the almond flour, coconut flour, baking powder and spice to ensure the mixture is even.
- Add the pumpkin puree, flax "egg" and coconut cream to the flour mixture and mix well.
- Press into three mini bundt pans and bake at 350 for 25 to 40 minutes, depending on your oven.
- Let cool and remove from pans.
- Dust with Low Carb powdered sugar!