Pumpkin Mug Cake -

Pumpkin Mug Cake

So quick and yummy, and nutritious, too! You could eat this for breakfast.

Course Breakfast, Dessert, Snack

Keyword mug cake, pumpkin, vegan, wfpb

Prep Time 3

Cook Time 2

Servings

Calories 312kcal

Author Faith Ralphs

Ingredients

1/4 cup oat flour (1/4 cup rolled oats blended until fine)
1 TBSP almond flour (optional, makes it more tender though)
1/2 tsp baking powder
a pinch of salt
1/2 tsp pumpkin spice (half that if you're not crazy about spice)
2 TBSP pumpkin puree
2 TBSP maple syrup
chocolate chips and/or chopped walnuts or pecans

Instructions

Decide how big of a cake you want. You can double it in one mug for a thicker cake, or do a single recipe for a small cake.
Whisk oat flour, optional almond flour, baking powder, and pumpkin spice in a large mug. Stir in pumpkin and maple syrup until well-mixed. Smooth out the top. Sprinkle some chocolate chips on.
Microwave for 90 seconds. If doubling the cake, do 2 minutes or 2 minutes 15 seconds. Top should bounce back when pressed down, and look matte, not glossy. With almond flour, it will take a bit longer than without.
Let it cool for a few minutes, then enjoy! I like some almond or soy milk poured over mine.

Notes

I've tried this with whole wheat flour and it was not good--kind of rubbery! Oat flour is the way to go, and if you need gluten-free, just use gluten-free certified oats. If you don't tolerate oats, GF all purpose might work.

Nutrition facts include 1 tablespoon of mini chocolate chips and almond flour.

Nutrition