• 1½ Tsp Coconut oil ( or grass fed butter)* use a little more if baking in oven.
  • 1 Egg, Beaten
  • 2 Tbsp Coconut Milk ( use canned full fat kind)
  • 1 Tbsp Maple Syrup or Honey ( can also use 20 drops liquid Stevia instead, if low carb).
  • 2½ Tbsp Pumpkin Puree * not pumpkin pie filling.
  • 2 Tbsp Flax Meal
  • 1 Tsp Vanilla Extract * get an organic gluten free one.
  • 1 Tsp Pumpkin Pie Spice
  • ⅛ tsp Baking Soda mixed with ¼ tsp apple cider vinegar, this replaces baking powder (or can use ½ tsp baking powder if not strict Paleo).
  • 2 tsp gluten free ,dairy free, Dark Chocolate Chips* optional, unless Mama’s got a sweet tooth.
  • Dash Cinnamon * optional
Fast Creamy Paleo Pumpkin Cake Recipe

Fast Creamy Paleo pumpkin Cake Recipe

  1. Mix baking soda and apple cider vinegar in a small container ( will be fizzy), and set aside.
  2. Melt coconut oil or butter in a ramekin or small glass, ceramic bowl.
  3. Add : Beaten egg, Coconut Milk, Maple Syrup (or sweetener of choice), pumpkin Puree, flax meal, Vanilla Extract, pumpkin Pie Spice, and baking soda-vinegar mixture to ramekin.
  4. Mix very well, until clump free.
  5. Microwave for 2 to 3 mins (check at 2 min) until somewhat firm in middle. or
  6. bake at 400 F for about 25 to 30 mins, until middle is somewhat firm and set.
  7. Let cool for at least 5 minutes, don’t want to burn your mouth like I always do.
  8. Melt Chocolate, and spoon over top * optional
  9. Sprinkle with dash of cinnamon.
  10. Eat right out of container.

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