I found a recipe once for what was called paleo vegan pumpkin doughnuts and while they had some promise, they needed a lot of work. I’ve been tweaking and perfecting them each time I make them, and at this point, they are pretty different from the original recipe, and I think, much more tasty. I’m calling them paleo vegan pumpkin cake balls because the texture is much closer to cake than a doughnut and I don’t use a glaze on them (just a drizzling of maple syrup).
With the Monkee’s egg allergies, I’m excited to make these for the whole family this Christmas morning so she can enjoy the same sweet treats as the rest of us!
They are quick and easy to make, but be careful, they will not last long!
Mix the dry ingredients together making sure to get all the lumps out of the flours.
Add the wet ingredients and stir until you’ve got one big ball. It should be sticky but will still form into small balls. If you need, add more coconut flour.
Cook them in a 325 degree oven for about 20 minutes. You don’t want to under cook these or they’ll still just taste like dough. You’ll know they are done when have nice big cracks in the tops.
I like to serve them with maple syrup drizzled overtop them, but if you want to keep them less sticky, they’ll be just as good with it left off (they also travel a little better than way).
As you can see, these are Baby Love approved!
Now, here is the short version of my Paleo Vegan Pumpkin Cake Balls recipe:
- 2 cups almond flour
- 1/2 cup coconut flour
- 2 tablespoons arrowroot powder
- 1 cup pumpkin puree
- 2/3 cup maple syrup
- 1 tablespoon coconut oil
- 1 1/2 tablespoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vanilla
- Preheat oven to 325 degrees. Combine dry ingredients making sure to work out any lumps. Add wet ingredients and incorporate into a sticky dough. Form into 1 1/2 inch cake balls and place on lined cookie sheet. Bake for about 20 minutes. Serve drizzled with maple syrup.
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