Pumpkin Spice Caramel Lava Cakes

Makes  four 1 cupcakes

 

Ingredients:

 

4 1 cup custard dishes

 

Cake:

 

3/4 cup quinoa flour (or all-purpose gluten-free flour)

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp sea salt

1 tsp ginger

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

1/2 cup packed soft Medjool dates, pitted,

soaked in water for 30 minutes and 1/2 cup of the water reserved

2 Tbsp raw pecan butter (or almond butter)

1 tsp pure vanilla extract

1/2  cup pumpkin puree

1 Tbsp apple cider vinegar

 

 

Caramel Filling:

 

1/2 cup raw pecan butter (or almond butter)

1 Tbsp maple syrup

2 Tbsp filtered water (or more if needed)

pinch sea salt

1 tsp pure vanilla extract

Directions:

Adjust the oven rack to the centre position and preheat it to 375F.

Drizzle four one-cup ramakins or custard dishes with coconut oil.

In a sizable basin, thoroughly mix flour, baking soda, baking powder, and sea salt.

In a blender, combine the dates, reserved water, pecan butter, pumpkin, and vanilla extract. Blend until smooth, and then thoroughly stir the blended ingredients into the flour mixture. Add the cider vinegar and whisk until bubbles appear.

Blend the ingredients for the caramel until it's smooth, adding extra water if necessary if it seems too thick.

 

Blend the ingredients for the caramel until it's smooth, adding extra water if necessary if it seems too thick.

Pour half of the cake batter into the pans that have been prepared, filling them halfway. Place one tablespoon of the pecan butter caramel mixture in the centre of each pan. After spreading the leftover batter over each, transfer them to a sheet and bake them.

 

Bake for 15 to 18 minutes, or until cakes are set but not overdone.  Take it out of the oven, let it cool for ten minutes or so, then remove the mould, pour some more caramel over it, and eat it warm.

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