Fast Creamy Paleo Pumpkin Cake
Cooking StepsMix baking soda and apple cider vinegar in a small container ( will be fizzy), and set aside.
Melt coconut oil or butter in a ramekin or small glass, ceramic bowl.
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.
Mix very well, until clump free.
Microwave for 2 to 3 mins (check at 2 min) until somewhat firm in middle. or
bake at 400 F for about 25 to 30 mins, until middle is somewhat firm and set.
Let cool for at least 5 minutes, don’t want to burn your mouth like I always do.
Melt Chocolate, and spoon over top * optional
Sprinkle with dash of Cinnamon.
Eat right out of container.
Nutritional facts for Stevia (low carb version) : Cal : 245, Fat: 17 g, Carbs: 5.6 g, Fiber: 4.4 g, Net Carbs: 1.2 g, Protein: 10 g. Nutritional facts below are for maple syrup version:
Serving size: 1 Calories: 290 Fat: 17 g Carbohydrates: 18 g Fiber: 4.4 Protein: 10 g