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Gluten Free Pumpkin & Coconut Mini Cakes

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? 

Gluten Free Pumpkin & Coconut Mini Cakes with Chocolate Chips

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.

Gluten Free Pumpkin & Coconut Mini Cakes with Chocolate Chips @RunninSrilankan

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. 

Gluten Free Pumpkin & Coconut Mini Cakes with Chocolate Chips @RunninSrilankan

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!

[Tweet “Gluten Free Pumpkin & Coconut Mini #breakfast Cakes @RunninSrilankan”]

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! 

Gluten Free Pumpkin & Coconut Mini Cakes with Chocolate Chips @RunninSrilankan
Yum

This Recipe First Appeared on Food Fanatic. Please Check out Food Fanatic for more delicious recipe ideas!

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Howie Fox

Friday 15th of January 2016

These mini cakes look irresistible!! I wish we had pumpkin puree around here in Germany!! :)

Farrah

Thursday 14th of January 2016

I am all for having dessert for breakfast! <3

Ashley @ Fit Mitten Kitchen

Monday 11th of January 2016

Shashi these sound incredible! I love pumpkin in baked goods and I am so glad you're bringing it back around for January! :-D

Shashi

Monday 11th of January 2016

Haha - I know pumpkin is so out of season but I eat it year round - might have o post a pumpkin recipe in the summer too :) Thanks so much Ashley!

hotlyspiced

Saturday 9th of January 2016

It's great these are gluten-free and I do like the sound of eating cake for breakfast. The chocolate chips would go so well with the pumpkin flavours xx

Shashi

Monday 11th of January 2016

I adore cake for breakfast - just puts me in a good mood to start the day on a sweet note :) Thanks so much Charlie! xx

Marissa (@pinchandswirl)

Friday 8th of January 2016

I'm so impressed that you can bake by smell and texture - I absolutely can not. I'm all about the kitchen scale when I'm baking. And speaking of baking, these little cakes look sooo delicious!!!

Shashi

Monday 11th of January 2016

Thanks so much Marissa!