Everyday Dairy-Free Living

Maple Pecan Spice Mini Cakes

February 19, 2016
By: of
Prep 15 min
Cook 20 min
Yield 8-12

Fall is such a wonderful time for getting warm and cozy at home with your close ones and celebrating togetherness. Enjoy these Maple Pecan Mini Cakes around the Autumn table.


  1. First, make the chia ‘egg’* by mixing ground chia with water, and set aside.
  2. In a medium bowl, combine all the dry ingredients and set aside. In another bowl, combine all the wet ingredients and set aside. Pour liquids into dry ingredients and stir to combine well. Set aside for about 15 minutes.
  3. Preheat oven to 350F and grease and flour a mini-cake pan, or cupcake pan**.
  4. Pour mixture into wells and bake for 15-20 minutes, or until inserted toothpick comes out clean.
  5. Allow to cool in the pan for 5 minutes, remove from pan and set out on a wire rack to cool completely, about 30 minutes to 1 hour. Cover them with a clean kitchen towel so they don’t dry out.
  6. Before serving, scoop the Maple Syrup Carmelized Pecans on top and enjoy!

* A chia egg isn’t only an egg replacer. It also helps gluten-free flour mixes to bind better in baked goods. Plus chia seeds add an amazing health boost, making desserts healthier. ** If you’re baking these in a cupcake baking pan, your time will probably be a little longer, 25-30 minutes. Look for an even rising of the cupcakes and a nice dark golden colour at the sides.

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