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Egg-free Pumpkin Paleo Mugcake (vegan option)

A simple single-serve vegan + paleo mugcake. Just mix ingredients together in a mug, microwave 90 seconds, and enjoy!


Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 person
Calories 190 kcal
Author Andrea

Ingredients

  • 1 Tablespoons ground flax / flax meal I prefer golden flax
  • 2 Tablespoons pumpkin puree
  • 1 Tablespoon maple syrup see notes for other sweeteners
  • 2 Tablespoons almond flour
  • 1/2 Tablespoon coconut flour
  • 1/8 teaspoon baking soda
  • teeny tiny pinch sea salt
  • 1/8 to 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract okay to omit

Optional: a "cream cheese frosting"

  • you can top with a lightly sweetened thick coconut yogurt - or mix couple Tablespoons of soft goat cheese with a little maple syrup - or use a vegan cream cheese

Instructions

  1. This recipe requires a microwave. If you try using a standard oven you are at risk for a "soggy" cake. I find it cooks perfectly in the microwave.

  2. For a larger serving you can double this recipe.


  3. In a mug or small bowl, mix together ingredients in the order they are listed.


  4. Mix well, then use the back of a spoon to smooth out the batter.

  5. Microwave on high for 90 seconds. (If you double the recipe, increase microwave time to 2 minutes).


  6. Let fully cool. This cake is best eaten directly out of the mug. And if desired top with "cream cheese frosting" or whipped coconut cream.

Recipe Notes

Sweetener Options: using a liquid sweetener like maple syrup is recommended, but if you want to use a granulated sweetener, try increasing the pumpkin puree to 2 1/2 or 3 Tablespoons.

Ground chia seed meal with also work in place of ground flax seed. I personally like this little pumpkin cake best with ground golden flax.

Tip: so that no pumpkin puree goes to waste, when I open a new can of pumpkin puree, I measure out 2 Tablespoon sized portions in an ice cube tray, freeze, then store in a baggie in the freezer for easy use. - Then simply microwave the pumpkin puree ice cube for 30 to 40 seconds to thaw, and mix in remaining ingredients.