Y’all are probably all caked-out – but, these Gluten Free Pumpkin & Coconut Mini Cakes with Chocolate Chips are healthy enough for breakfast! And who doesn’t like cake for breakfast – right?
There are some people (maybe you are one of them?) who subscribe to the notion that baking is a science more than it is an art. But, I am not one of them. To me, the idea of adjusting ingredients according to smell or feel instead of exact measurements and directions is more what baking is about. Of course, this leads to more experimentation and re-making recipes so I can figure out what quantities and ingredients work together – but that’s part and parcel of what makes this baking thing so therapeutic – at least for me.
Sometimes, things go awry and I end up with a total mess that’s inedible – like my many, many unsuccessful attempts at making Sri Lankan Potato Toffee. Other times, I end up with something that looks like some mush Frankenstein baked up – but tastes like Jamie Oliver stepped in and lent a hand.
These Gluten Free Pumpkin & Coconut Mini Cakes fall into that second category. They started off looking pretty darn scary in my mixing bowl. When I threw leftover pumpkin puree, coconut oil, chocolate chips and coconut sugar into a bowl, I began to think that the result might be like that failed potato toffee. But, then I had the idea to add some coconut flour into the mix – and by George – that coconut flour performed it’s magic and pulled all the ingredients together!
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I baked these cakes in these adorable mini cake pans my daughter gave me, and, I gotta say, when they cooled down, they were delightful to savor – even though they are not the prettiest cakes around. Sweet – but not too sweet, with a sinfully luscious texture – these cakes have an ingredient list that could eaily justify eating cake for breakfast!