Gluten-Free Pumpkin Mug Cake (Vegan, Allergy-Free)

single-serve gluten-free pumpkin mug cake with yogurt

5 from 6 reviews

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!




  1. In a seperate bowl or a greased microwave safe mug, ramekin, or bowl, mix together the dry ingredients (the first 5 ingreindts listed).
  2. Now add the pumpkin, vanilla, and non-dairy milk. Gradulaly add the milk tablespoon by tablespoon so you have a thick, cake batter texture.
  3. 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.
  4. Carefully remove the hot mug cake and top it to your liking.


*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.


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