Sugar Free Cranberry Pumpkin Mini Bundt Cakes for your holidays parties and beyond. Made with wholesome ingredients like dates, oat flour, chickpea flour and quinoa flour, these mini cakes can be served on a dessert table or enjoyed as a snack at any time of the day!
I truly hope your holidays have been wonderful so far. I hope you got to spend them with people you love and that you also took some time for personal self-care. I also hope you indulged in some delicious holiday foods.
In case you are planning your New Year’s Eve menu in the coming days, I thought I might share with you the recipe for these mini bundt cakes. I came up with this recipe a few weeks ago when I was brainstorming on recipes to share on my website for the holidays. I wanted to create a dessert that was VEGAN, OIL FREE and SUGAR FREE, but that nevertheless was tasty, satisfying and made you want to have more than a single serving ;)
The dates in this recipe replace the sugar whereas the pumpkin puree replaces the oil and the eggs. These little cakes are incredibly moist, fluffy and sweetened to perfection. They also have a wonderful tang that comes from the cranberries and the orange zest.
If you are not convinced yet, here are some nutritional facts about them! This recipe makes about 12 cakes, each of them containing only 98 calories as well as:
3 grams of fat (from the almond flour)
3 grams of fibre
6 grams of sugar (solely from the dates)
3 grams of protein
... I mean these little cakes could pretty much be a post workout snack!
If you are reading this post after the holidays, then great! These cakes can totally be made at any time of the year. If cranberries are no longer in season, buy them frozen rather than fresh. If you do not have homemade pumpkin puree on hand, simply buy the canned version. You can divide what is left of the puree, freeze it and use it in other recipes later, without worrying that it will go bad.
One last side note, if you do not have a mini bundt cake pan, you can absolutely bake these in a standard muffin & cupcake pan. You’ll just need make sure you check your cupcakes after 15 minutes and continue checking them every two minutes or so until a toothpick comes out clean when inserted.
I cannot believe the year has almost come to an end... I remember this time last year, I set a goal of writing 20 blogposts before the end of the year and actually surprised myself by writing a total of 25!!!
I want to make recipe creation and blogging a priority in 2019, bringing you fresh new recipes every single week starting in February. I am planning on focusing on building my blog and my personal brand, so I am really excited to be taking you on this journey with me.
Stay tuned, lots of new exciting content coming your way! In the meantime, if you end up making this recipe, feel free to share it on social medias and tag me @muriellebanackissa!
Happy new year guys!
Prep time : 10 minutes
Cooking time : 20 minutes
Total time : 30 minutes
Yield : 12 cakes
1 packed cup pitted dates
1/2 cup oat flour
1/2 cup almond flour
1/2 cup chickpea flour
1/2 cup quinoa flour
1 tsp baking powder
1 tsp baking soda
Pinch of salt
1/4 cup soaking water
1 cup unsweetened almond milk
1/2 cup pumpkin puree
1 tbsp apple cider vinegar
1 tsp vanilla extract
1 cup fresh cranberries
1 tbsp orange zest
Powdered sugar (optional)
Add dates to a bowl and cover with boiling water. Soak for 10 minutes.
In the meantime, preheat oven to 350ºF and lightly grease a mini bundt cake pan. Set aside.
Add oat flour, almond flour, chickpea flour, quinoa flour, baking powder, baking soda and salt to a large bowl. Mix to combine.
After 10 minutes of soaking, measure out 1/4 cup of the soaking liquid and add it to a food processor.
Drain the dates and add to the food processor along with almond milk, pumpkin puree, apple cider vinegar and vanilla extract. Process until smooth.
Transfer this mixture into the bowl with the dry ingredients. Mix to combine.
Fold in cranberries and orange zest.
Spoon the batter into pan. Bake for 17 minutes or until a toothpick comes out clean when inserted.
Remove from the oven and let the cakes cool in the pan for 15 minutes. Invert the pan to release the cakes.
Let cool completely and enjoy as is to keep completely sugar free or with a touch of powdered sugar.