Description
A quick spiced dessert with pecans, cinnamon, and nutmeg, perfect for a cool fall day. The pecans add great texture, and the scent of these cake minis baking away make your house smell like autumn. *Vegetarian, Vegan options*
Ingredients
Scale
- 3 teaspoons water
- 1 teaspoons flaxseed meal / ground flaxseeds
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
- dash nutmeg
- pinch salt
- small handful pecans, chopped (about 2-3 tablespoons)
- 2 tablespoons canola oil (or sub a similar oil), plus more to prep baking dishes
- 2 tablespoons brown sugar
- 2 tablespoons milk (or vegan milk substitute)
- 1/2 teaspoon vanilla
- powdered sugar, optional
- non-stick spray
Instructions
- Pre-heat oven to 350 degrees F. Brush two ramekins (3 inch diameter) with oil. Note: I pour a bit (maybe 1/2 teaspoon) into the bottom of each dish and brush around, adding more if needed.
- Mix flaxseed meal and water together and set aside to bind while you continue with the rest of the recipe.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt until ingredients are well-combined. Stir in pecans.
- In a medium bowl, mix oil and sugar. Stir in flaxseed/water mixture, then milk and vanilla until well-combined.
- Stir wet mixture into dry mixture until just combined (careful that no flour bits remain, but that you also do not over-mix).
- Evenly distribute batter into the two ramekins. Bake until top is golden brown and cake is cooked through (or a toothpick inserted in the center of the cake comes out clean), about 16-20 minutes.
- Cool cakes to room temperature. Run a knife around the edge of the cake in the ramekin to loosen the cake (circling a couple times until you see the cake loosening from the bottom). Place the cake minis on serving plate.
- If using, dust the tops of the cakes with powdered sugar and serve. Enjoy!