Whether we like it or not, pumpkin-spiced season is here. So, let's buy some canned pumpkin and pumpkin pie spice and get baking.
Years ago, I came up with a great gluten free pound cake recipe. Now, I often make slight changes or additions based on the flavor. Then, I bought a mini loaf pan. What a game-changer! Considerably less baking time, plus they are already individually-portioned. Oh, and they're so darn cute! Yes, yes, and yes!
My favorite gluten free pound cake recipe- updated for fall, vegan, and bursting with pumpkin-spiced goodness! Perfect for brunch or dessert!
For a non-vegan version, check out this Gluten Free Pumpkin Pound Cake recipe.
For each "egg"- mix 1 Tbsp. of chia seeds with 2 1/2 Tbsp. of water and let it sit for a few minutes. This will give a slight crunch and nuttiness to your dish. You can also grind the chia seeds before mixing with water, which will remove the crunchiness. I used black chia seeds, but you can also use white chia seeds if you're worried about the color of the recipe. You can also make flax "eggs" using the same process.
There are a number of great substitutes for butter. A few include- coconut oil, vegan butter, pureed fruit, vegetable oil, or olive oil.
Vegan treats could be healthier, but I would never assume. Oreos are vegan (and delicious!) It always depends on all of the ingredients used and the quantities of each.
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!
Welcome- I'm so grateful you're here!
A mix of fit and fun (mostly gluten free) recipes for the real-food home cook.
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