Dairy-Free Pumpkin Cakelettes with Coconut Whipped Cream

Dairy-Free Pumpkin Cakelettes with Coconut Whipped Cream

I hadn’t planned on blogging this recipe, but it’s just so darn good that I decided to go ahead and share. Last week I was asked to create a smash cake for a baby’s first birthday, and it had to be dairy-free. I used a simple egg-free vanilla cake recipe with vegetable oil as the fat instead of butter. I was uncertain that the cake would rise well because of the lack of eggs, but a combination of baking soda and vinegar as leaven worked like a charm. End result? Pretty good. It tasted best straight from the oven, but over time (and without frosting) it became dry.

Dairy-Free Pumpkin Cakelettes with Coconut Whipped Cream

I decided to completely re-work the recipe as pumpkin spice cake. I felt sure that the added pumpkin would completely change the cake’s texture for the better – and it did! It’s moist and tender, and so good with – also dairy free – coconut whipped cream. I baked the batter in a ruffled cakelette pan, but you can also divide it between paper liners and make cupcakes. The cakes crown as they bake (meaning they get that cute little “bump” on top) so they’ll support a nice big dollop of frosting.

Dairy-Free Pumpkin Cakelettes with Coconut Whipped Cream

I’m no expert on dairy-free or vegan baking (which I suppose is why I was hesitant to share these) but I feel these little cakes are every bit as good as their butter-filled counterparts. And I love that they are made with pantry staples – no weird substitutes or hard-to-find ingredients. I hope you’ll try them!

Dairy-Free Pumpkin Cakelettes with Coconut Whipped Cream

Heather Baird
Please note that the coconut milk in the recipe requires overnight refrigeration. This is not accounted for in the prep time.
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Prep Time 15 mins
Cook Time 25 mins
Overnight chill time, 8 hours for the coconut milk 8 hrs
Total Time 8 hrs 40 mins
Course Dessert
Cuisine American
Servings 15

Ingredients
  

Cakes

  • 1 3/4 cup/220 g all-purpose flour
  • 3/4 cup/175 g pumpkin puree I used canned pumpkin
  • 1 cup/200g granulated sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/3 cup/60 g extra virgin olive oil
  • 1/2 cup/125 ml cold water

Coconut whipped cream

  • 1 can 14 ounce full fat coconut milk, refrigerated overnight
  • 1 tablespoon granulated sugar
  • Seeds from one vanilla bean or 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans
  • Cinnamon for dusting

Instructions
 

  • Make the cakes: Position an oven rack in the upper third part of the oven.
  • Preheat the oven to 350 degrees F.
  • If using a cakelette pan as I have, grease the pans with vegetable shortening and dust them with flour. Tap the excess flour out of the cavities. If making cupcakes, line a cupcake pan with papers.
  • Stir together all the cake ingredients in a large bowl. I simply used a large balloon whisk to combine the ingredients well, but you could also use an electric mixer on the lowest speed. Fill the cavities 3/4 full and bake for 20 to 25 minutes, or until the cakes spring back when pressed in the center. Allow the cakes to cool in the pan for 5 minutes, and then place them on a wire rack to cool completely.
  • Make the coconut whipped cream: Open the can of chilled coconut milk. There will be a firm layer of coconut cream on top. Scoop out the solidified cream and place it in a medium bowl (do not include the coconut water, save it for smoothies or another use). Beat the cream with an electric mixer until soft peaks form, then beat in the sugar and vanilla seeds.
  • Dollop each cake with coconut whipped cream and sprinkle with chopped pecans. Dust cakes with cinnamon before serving. Refrigerate leftover coconut whipped cream.
Keyword coconut milk, dairy-free, pumpkin puree
Tried this recipe?Let us know how it was!
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Unknown
Unknown
7 years ago

AH!! I love it! I am so into pumpkin and the fact they are dairy free makes it a double delight. My sister would love snacking on one of these cute cakes.

Katrina @ Warm Vanilla Sugar
Katrina @ Warm Vanilla Sugar
7 years ago

Loving the shape of these little cakes! So yummy.

Rosa's Yummy Yums
Rosa's Yummy Yums
7 years ago

So pretty! A delicious tea time treat.

Cheers,

Rosa

Unknown
Unknown
7 years ago

What a beautifull photos! Kisses. eleonora

June Burns
June Burns
7 years ago

Awww such cute little cakes! Love that they are dairy free. A perfect fall recipe!

Ashley
Ashley
7 years ago

Definitely going to have to try these!

Cookbook Queen
Cookbook Queen
7 years ago

Heather, these are beautiful! Like everything you make 🙂

Maite Sweet Treats
Maite Sweet Treats
7 years ago

Great for autumn right???Perfect colour and flavor!!! =)

CakeSpy
CakeSpy
6 years ago

I don't think I miss the dairy at all, and I haven't even tasted them. Thank you as always for an inspiring dessert. Although where the hell is the pug in the pictures? (kidding!)

Anonymous
Anonymous
6 years ago

Is vinegar missing from the cake recipe, or is baking powder replacing it?

Great photos as always.

Heather Baird
Heather Baird
6 years ago

@newbruce – the baking powder replaces it – thanks for asking!

@cakespy – Haha! People already think I'm a crazy pug lady (they are so right).

Lisa | Mummy Made.It
Lisa | Mummy Made.It
6 years ago

Thanks for sharing a different style of recipe. It's good to try something new!!
I LOVE LOVE Whipped Coconut Cream!! You should try the chocolate version ?

Maggie
Maggie
6 years ago

Hello! Is there a way to make these gluten free..? What flour substitute would you recommend? Almond flour or a gluten free baking flour mix..?

Heather Baird
Heather Baird
6 years ago

Hi Maggie! I recommend using Bob's Red Mill 1 to 1 Gluten Free Baking Flour. You can replace it for the all-purpose flour called for in this recipe in equal amounts (hence the "1 to 1").