Mini Vegan Pumpkin Pound Cakes

These mini vegan pumpkin pound cakes are moist, gluten free, and full of that pumpkin-spiced flavor! We don't need eggs, butter, and milk to create a delicious, sweet treat!

Prep:
10
minutes
Cook:
20
minutes
TOtal:
45
minutes

Ingredients

  • 3 Tbsp. chia seeds
  • 7 1/2 Tbsp. water
  • 1/2 c. coconut oil, melted
  • 1/2 c. brown sugar (organic)
  • 1/2 c. pumpkin
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1/4 c. milk (dairy free)
  • 1 1/2 c. gluten free flour blend (I used oat, almond, and tapioca)

Glaze

  • 1/2 c. powdered sugar (organic)
  • 1 - 2 Tbsp. milk or cream (use dairy free)

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a small bowl, stir the chia seeds and water. Let sit for a few minutes. In a large mixing bowl, beat the coconut oil, brown sugar, pumpkin, baking soda, baking powder, salt, and pumpkin pie spice. Next, beat in the chia seed mixture, milk, and flour.
  3. Pour into 7 greased mini loaf pans. Bake for 18-22 minutes.
  4. GLAZE: In a small bowl, whisk the powdered sugar and milk/cream until a thick glaze forms. May need to add a bit more sugar or liquid until desired consistency is reached. Pipe or drizzle over the loaves.