Frosted Pumpkin Chai Pudding Cakes

Frosted Pumpkin Chai Pudding Cakes

Preheat oven to 300 degrees. Makes 10

2 Cans of Pumpkin Puree

1/2 Cup Coconut Sugar

1/4 Cup + 1 Tbs. Coconut Oil – solid

4 Eggs

2 teaspoons of Pure Vanilla Extract

1 Cup of Coconut Flour

1 Cup of Tapioca Flour

1/2 teaspoon of Sea Salt

1 teaspoon of Baking Powder

1 teaspoon of Baking Soda

5 teaspoons of Chai Spice Mix, + extra for sprinkling

Measure all ingredients into mixer and beat on medium until combined. About 1 minute. Spoon a generous amount of batter into muffin papers. (Cooking time will depend on the size of the cakes. Mine were in tall muffin papers, I would say about 1 1/2 times the size of a normal muffin.) Bake for 85 minutes. Do not overbake or they will end up dry without a bread pudding texture on the inside. Remove from oven and allow to cool for 30 minutes before frosting and serving. Best served slightly warm or at least at room temperature.

While the cakes are baking, make the frosting:

Frosting

About 1/3 Cup of Dairy Free Butter, room temperature

1 1/2 Cups of Corn Free Powdered Sugar 

1 Tablespoon of Fresh Lemon Juice

A Few Drops of Pure Almond Extract

1/2-1 Tablespoon of Non Dairy Milk, I used Hemp

Combine the butter and sugar with a fork until it forms a rough paste.

Add the lemon juice, vanilla, and non dairy milk and whisk until smooth.

Refrigerate and about every 15-20 minutes or so, give it a quick whisk. It will become fluffier as it chills.

Place a generous dollop on each cake and enjoy.