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Fast Creamy Pumpkin Cake

 Fast Creamy Paleo Pumpkin Cake

Cooking Steps

Mix 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:
Nutrition Information
Serving size: 1 Calories: 290 Fat: 17 g Carbohydrates: 18 g Fiber: 4.4 Protein: 10 g

Serves 1
2 to 3 min
This is a Recipe


  • 1 1/2 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 10 to12 drops liquid Stevia instead, if low carb).
  • 2 1/2 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
  • 1/8 tsp Baking Soda mixed with 1/4 tsp apple cider vinegar, this replaces baking powder (or can use 1/2 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


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