Eggless Chocolate Pumpkin Mini Cakes

These cute little pumpkins are made out of an eggless, moist chocolate pumpkin batter with fall spices and a sweet drippy glaze. Perfect for an autumn party or even for just disguising the pumpkin in a cake 🙂

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With fall just around the corner, I am sure everyone is gearing up for the festive season with loads of new recipes to try. I have a huge list of things to make too and I hope I find enough time to bring to you some of my tried recipes.

Having seen so many American recipes lately using pumpkin, I have always been intrigued how it will taste in a cake ! We are so used to only thinking of it as a vegetable and there ends its uses. But I attempted to try it in an eggless cake recipe and I am so glad I did ! It lends it’s own mild sweetness and flavor to the bake, without being overpowering. If you wouldn’t tell the others there is pumpkin in the cakes, I doubt anyone will be able to guess. Isn’t this also an ingenious way to give it to children who despise pumpkin? Oh the evil me!

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The best part about this is the shape of these mini cakes.. they look like mini pumpkins and are perfect for autumn parties or even Halloween. Kids will love it too and they are so easy to make! You can use mini bundt moulds or pudding moulds like I did. Grease them well and the cakes will pop right out.  You can buy similar moulds here. Rest is easy, so lets get started!

If you are looking for more eggless recipes, try these easy cookies !

eggless-chocolate-pumpkin-cake

Eggless Chocolate Pumpkin Mini Cakes
 
Prep time
Bake time
Total time
 
Author:
Serves: 6 mini pumpkin cakes
Ingredients
  • For the cakes:
  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 4 tablespoon cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon powder
  • ½ teaspoon nutmeg powder
  • ½ teaspoon salt
  • ¾ cup ripe pumpkin, peeled, cut roughly in small pieces
  • 1 apple, peeled and cut roughly in small pieces
  • 2 tablespoons oil
  • 6 tablespoons milk
  • For glaze:
  • ½ cup icing sugar
  • 1 tablespoon milk
  • a few drops orange food color
Instructions
  1. Preheat oven to 180 degrees Celsius.
  2. Grease mini bundt pans/mini cake pans or pudding moulds. Any mould that will allow you to join 2 halves of roughly semi spherical cake will work.
  3. Place the pumpkin and apple pieces in a blender with the milk and puree until smooth.
  4. Add oil and sugar to this and mix well.
  5. In another bowl, mix all the dry ingredients.
  6. Mix the dry and the wet ingredients until just mixed to make a smooth batter without lumps, do not overmix
  7. Pour batter in the prepared moulds and bake for 14-15 minutes. Allow to cool completely before demoulding and glazing
  8. After demoulding the mini cakes, place one half over the other half so it looks like a spherical cake and resembles a pumpkin. Trim the bottoms if necessary.
  9. For the glaze: mix all the ingredients until it is a smooth paste. Adjust consistency by adding a little more sugar or milk accordingly. Pour on top of the cakes
  10. Add a herb or a leaf (i used sage leaves) and a chocolate roll to resemble the stem. You can also use a cinnamon stick for the stem and fondant leaves instead of fresh

 


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