Gluten-Free Pumpkin Mug Cake (Vegan, Allergy-Free)
Easy, healthy, and delicious! A Gluten-Free Pumpkin Mug Cake that can be made in 60 seconds! This mug cake recipe is vegan, allergy-free, sugar-free, and feels like you're eating a slice of pumpkin pie! Super moist and lightly spiced for ultimate cozy vibes! Perfect for a single-serve dessert, quick breakfast, or cold weather snack!
- Prep Time: 1 minute
- Cook Time: 1 minute
- Total Time: 2 minutes
- Yield: 1 1x
- Category: Dessert, Breakfast
- Method: Microwave
- Cuisine: American
Ingredients
Scale
- 1/4 Cup Gluten-Free All-Purpose Flour*
- 2 Tsp Graulated Erythritol (or sweetener of choice)
- 1 Tsp Milled Flax Seed
- 1/2 Tsp Baking Powder
- 1/2 Tsp Pumpkin Pie Spice
- 2 TB Pure Pumpkin Puree
- 2-3 TB Unsweetened Non-Dairy Milk**
- 1/4 Tsp Pure Madagascar Bourbon Vanilla Extract
Instructions
- In a seperate bowl or a greased microwave safe mug, ramekin, or bowl, mix together the dry ingredients (the first 5 ingreindts listed).
- Now add the pumpkin, vanilla, and non-dairy milk. Gradulaly add the milk tablespoon by tablespoon so you have a thick, cake batter texture.
- Microwave the cake on full power for 60 seconds. Add 10 second increments if 60 seconds isn't sufficient for the power of your microwave.
- Carefully remove the hot mug cake and top it to your liking.
Notes
*If you want a bit more heft to your mug cake, you can use 1/3 cup of flour (I typically do this when making mug cakes). You can also use a different gluten-free grain-based flour.
**If using 1/3 cup flour, use 3 TB of liquid. You can also use water instead of non-dairy milk.
Nutrition
- Serving Size: 1