My dairy, egg, and gluten-free recipe for Lemon Glazed Pumpkin Pear Teacakes began as an experiment to concoct an original healthy and allergy-friendly cake. It can be fashioned into your choice of layered cake, cupcakes, and teacakes. The level of sweetness can be controlled by the amount of glaze you choose to top it with, and almost four cups of pumpkin and pear make this a yummy but guilt-free treat for all to enjoy. So for this Mother’s Day, let them eat teacakes!
Pumpkin Pear Cake Ingredients:
- 4 cups gluten-free baking mix (brands vary greatly… I used Arrowhead Mills)
- 2 egg replacers (3 teaspoons + 4 Tablespoons water = 2 eggs… or just use eggs)
- 1 cup of canned pumpkin (or use homemade purée)
- 2 ¾ cups pear puree (blended ripe pears, or other fruit purée)
- ½ cup melted coconut oil (or butter)
- 1½ cups sugar (or alternative granular sweetener)
- 2 tablespoons lemon juice (or other citrus juice)
- 2 teaspoons pure vanilla extract (not imitation)
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon allspice
Lemon Glaze Icing Ingredients:
- 4 tablespoons lemon juice (or any citrus juice)
- 1 cup confectioner’s sugar (or use powdered)
- optional: dust with more confectioner’s sugar (or use powdered)
Mix all the dry ingredients together.
Add in the wet ingredients to make a super sticky batter.
Spray a 2 tea cake pans, 1 muffin tin, or 2 cake rounds with coconut oil… or use a jarred stuff to grease them the old fashioned way. Do not dust with flour afterward.
Pack the dough into your pans. If you’re making muffins, shape rounded tops with the back of a spoon. If making cakes or tea cakes, smooth the mixture flat with a spoon. (This is a sticky dough that will retain more of its shape than the more fluid batters.)
Slide your filled pans into a non-preheated 350ᵒ oven. (This is because gluten-free vegan goods bake a bit differently than the wheat and egg types.) Bake according to your oven’s temperament, for about 40 minutes.
Let them cool off a little before popping them out.
To make the glaze while you’re waiting for them to cool completely, simply mix the ingredients well in a bowl.
Spoon the glaze onto cooled teacakes.
Confectioner’s sugar may also be dusted over the top if you like. (Confectioner’s is a dusting sugar without corn additives.) Top these teacakes with raspberries for a delightful sight.
They were a delicious allergy-free addition to my Spring Garden Mother’s Day Tea.
I hope they bring a smile to your face too!