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Single serve pumpkin cake with maple whipped cream
Fluffy and moist single serve pumpkin cake filled with pumpkin puree and spice, frosted with whipped cream sweetened with maple syrup. This is the best dessert for ONE this fall.
Baking recipes most often than not serve a minimum of 4 people however small batch baking is a new trend that everyone is loving as many times we don’t want to make such large portions especially if we are living alone or are craving something delicious at midnight for one. That’s when these single serve recipes come into play.
With fall in full swing (on the seasonal calendar – I say this as it is still extremely hot in UAE) it seemed only fitting to do a single serve pumpkin cake that that all the trimmings of pumpkin spice, cinnamon and a maple whipped cream to add to the cozy flavors. The beauty about single serve recipes apart from its portion size if the ease of preparation and also, the baking time in which it is ready. We don’t need a lot to make this recipe so lets get to it.
What are single serve recipes?
Single serve recipes are recipes that serve one person. Most often than not it is easier to cook a single serve recipe as compare to baking one since measurements are important for pastries. They are recipes you can whip up for yourself with very little effort and in minimal time as well.
What is pumpkin cake?
Pumpkin cake or pumpkin bread is a fluffy sponge recipe that most often than not includes pumpkin puree or pumpkin butter, it is spiced with pumpkin spice and cinnamon powder. It can be baked in a loaf tin and sliced like a quick bread recipe. You could also bake it in a cake tin and frost it as you like. I prefer serving it with a dusting of icing sugar or cinnamon glaze. This cake is frosted with maple whipped cream and a dusting of cinnamon powder.
What ingredients do you need to make this Single serve pumpkin cake?
Pumpkin puree –
This is a pumpkin cake so you need pumpkin puree, you can use pumpkin butter (basically pumpkin puree that is cooked down until the flavor intensifies), it doesn’t matter if you are using canned pumpkin or homemade.
This recipe is eggless and the yogurt acts as a binder in the recipe. You can use any yogurt you like. I prefer using full fat, unflavored yogurt.
Any milk works in this recipe, you could use water or apple cider juice asa well if you prefer.
I have used a regular unflavored oil to make this cake, you can use melted butter, olive oil, brown butter as well.
There are two types of sugars used to make this cake, I like using white and brown sugar to make the cake batter, you can use either or but the flavor of brown sugar is unmatched.
All purpose flour works with this recipe but you could use cake flour or maida as well. Self raising flour is also a good option. Spelt flour adds a delicious layer of flavor too, if you wanted to add oat flour make sure to always use the ratio of 1:3 of variation to flour eg: spelt flour to all purpose flour.
Baking powder & Baking soda –
The recipe needs a lift and the baking powder and soda adds that lift to the recipe. I would recommend skipping either of them
We use pumpkin spic and cinnamon powder in this recipe. If you don’t have pumpkin spice you can use my homemade pumpkin spice mix recipe. We also add a little vanilla extract which makes it taste yummy!
Vegan & Gluten free –
To make this recipe vegan, use any plant based milk and yogurt in the wet ingredients and to make it gluten free use gluten free flour mix – cup for cup measure.
I have used whipping cream sweetened with maple syrup and spiced with vanilla extract. Dusted with a little cinnamon on top. You can use some pumpkin seeds to garnish the top as well.
What equipment do you need to make this Single serve pumpkin cake?
To make the cake batter we need a small mixing bowl and whisk. You can use a rubber spatula to help mix the ingredients as well. I have baked the cake in a 4 inch cake tin lined with baking paper. You can bake it a cupcake tray, this recipe will yield two cupcakes. The frosting is made in a bowl and whipped with a whisk.
How to make this Single serve pumpkin cake?
We start by preheating the oven two 180℃, line a 4 inch tin by brushing it with a little oil and lining it with baking paper, set it aside. In a mixing bowl add the wet ingredients and mix until smooth. Add the dry ingredients and mix until combined. Pour the batter into the prepared tin and bake for 15 – 18 mins until risen and tooth pick inserted into the center comes out clean. Let it cool completely. While its cooling make the frosting by whipping the cream with maple syrup and vanilla until stiff peaks. Once the cake is cooled, spoon the frosting over the top and smooth it out.
Serving and Storing this Single serve pumpkin cake?
I like serving this cake with the whipped cream frosted on top but you could serve it on the side with toasted pumpkin seeds on top and a dusting on cinnamon powder. Slice it or bite into it – since it is a single serving recipe. As the cake is a small portion it doubt you will have leftovers, however if you do, store it in an air tight container in the fridge for 2-3 days. Let it come to room temperature before serving.
Looking for more pumpkin recipes?
Now that we have covered how to make these Single serve pumpkin cake, you can have a look at the recipe video on my socials but let’s get to it.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
Single serve pumpkin cake with maple whipped cream
- Mixing bowls
- Rubbe spatula
- 4 inch cake tin
- Baking paper
Pumpkin cake -
- 2 tbsp pumpkin puree
- 2 tbsp yogurt
- 2 tbsp oil
- 1 tbsp milk
- 1/2 tsp vanilla
- 1 tbsp castor sugar
- 1 tbsp brown sugar
- 4 tbsp flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon powder
- 1/2 tsp pumpkin spice
- Pinch of salt
- 4 tbsp whipping cream
- 1 tsp maple syrup
- 1/2 tsp vanilla
- Preheat the oven to 180℃, line a 4 inch tin by brushing it with a little oil and lining it with baking paper, set it aside.
- In a mixing bowl add the wet ingredients and mix until smooth. Add the dry ingredients and mix until combined.
- Pour the batter into the prepared tin and bake for 15 - 18 mins until risen and tooth pick inserted into the center comes out clean. Let it cool completely.
- While it is cooling make the frosting by whipping the cream with maple syrup and vanilla until stiff peaks. Once the cake is cooled, spoon the frosting over the top and smooth it out.
- Do not over mix the batter once you add the dry ingredients.
- Serve the whipped cream on the side with toasted pumpkin seeds if you prefer.