PIN Paleo Pumpkin Lava CakesDid you ever play the game “lava” as a kid? You know where you pretend your living room floor is hot lava and you spread a bunch of pillows everywhere, jumping to-and-fro, trying to not touch the floor for fear of BURNING TO DEATH? This is not THAT lava. This oozy-warm and SPICY-SWEET lava goodness is the kind of thing that you’d fall off the pillow ON PURPOSE just so you can get eaten alive but it’s cinnamony deliciousness. If you’re the kind of person that, once September first hits, you turn on the fire place, makes a cup of maple pumpkin steamed almond milk and wraps yourself up in the coziest sweater, even though its still 90 billion degrees outside, and pin ALL the pumpkin recipes on Pinterest, this lava cake recipe is FOR YOU. It’s:
- Supppper cozy with the perfect balance of sweetness and all the usual pumpkin pie spice suspects like ginger! Cinnamon! Clove! COZINESS.
- Bakes in 15 minutes so you can still wear that chunky sweater without having to heat up your house for TOO LONG, causing you to have to – GASP – take it off!
- SUPER pin-able, because there is always space on that pumpkin recipe Pinterest board that I know you started
Other Recipes You Might Like:Easy Strawberry Gluten Free Chocolate Lava Cakes Pumpkin Spice Paleo Magic Cookie Bars Pumpkin Blondies
- 3 tablespoons natural almond butter
- 1 tablespoon coconut oil + additional for the ramekins
- 1 egg
- 1 egg yolk
- 1/4 cup canned pumpkin
- 1/4 cup coconut sugar
- 1/4 teaspoon pure vanilla extract
- pinch of salt
- 2 tablespoons almond flour packed + additional for dusting
- 1 1/2 teaspoons coconut flour packed
- 3/4 teaspoon pumpkin pie spice
- Preheat your oven to 400°F. Rub 2 Ramekins (mine are 5 oz each) with coconut oil and sprinkle with almond flour so that the inside is fully covered. Set aside. In a large microwave safe bowl, melt the almond butter and coconut oil until smooth. While the oil/almond butter melts, beat together the egg, egg yolk, pumpkin, coconut sugar, vanilla extract and salt, using an electric hand mixer, until the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes. Pour the egg mixture into the oil/almond butter mixture, whisking constantly by hand until everything is mixed. Gently whisk in the almond flour, coconut flour and pumpkin pie spice until well mixed. Divide the batter between the ramekins, filling just over 3/4 of the way full. Place in the oven and bake until the outside is set, but a small spot in the center looks soft and under-cooked, about 13-14 minutes. Remove from the oven at let stand one minute. Then, gently run a knife along the outside of the ramekin and place a plate upside down on top. Gently turn the plate/ramekin over and the cake will slide right out. DEVOUR immediately!
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
(per 1 cake)