logo
Food Advertising by
     

Pumpkin Mug Cake

gluten free pumpkin mug cake

Like pumpkin pie, only better. Portability is the thing. Mini microwave cakes are easy to eat with one hand while drifting through life an endless summer.

Mesquite flour adds the perfect pumpkin spice note to this moist and tender cake. If you don’t know mesquite, you guys should totally meet. The taste of mesquite flour is like a mellower version of cinnamon with hints of toffee and caramel. I used half a tablespoon of Argentine mesquite as part of the total flour in this recipe.

Use your favorite all purpose gluten free flour blend or create a custom blend. If you don’t have a mini silicone bundt pan, bake the batter in a 6 ounce ramekin or mug. When it comes to easy desserts, this recipe takes the cake.

Pumpkin Mug Cake

1 minute

1 single serving pumpkin cake

Easy single serve recipe for pumpkin cake in a mug. Gluten free, vegan, and scrumptious!

Ingredients

  • 1 tablespoon olive oil
  • 3 tablespoons pumpkin puree
  • 1 tablespoon milk (hemp, coconut, or whatever)
  • 1/2 teaspoon pure vanilla extract
  • 4.5 tablespoons gluten free flour blend
  • 2 tablespoons sugar (brown or coconut sugar)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • Pinch of nutmeg

Instructions

In a microwave safe mug, combine oil, pumpkin, milk, and vanilla.

Add gf flour, sugar, cinnamon, baking powder, baking soda, and nutmeg. Stir well. Pour batter into a silicone mini bundt cake mold or cook in mug. Set on a paper towel in the microwave, just to be on the safe side. Cake will puff up and could potentially spill over while cooking.

Cook for 1 minute at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Let cool a bit before removing from pan. Yield: 1 single serve pumpkin cake

Notes

Make an all purpose gf flour blend by combining: 2 parts sorghum or rice flour, 2 parts tapioca flour, 1 part potato starch, 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Enhance the color and flavor of baked goods by adding a few tablespoons of mesquite flour to your favorite flour blend.

http://freerangecookies.com/2013/09/12/pumpkin-mug-cake/

Still hungry? Find more favorite pumpkin recipes here or check out what’s cooking at Gluten Free Wednesdays.

Comments

  1. If I had pumpkin, I’d make this immediately if not sooner (as the saying goes). 😉 Love this one, Linda!

    Shirley

  2. Gramma Kaye says:

    I’m on a mug cake kick lately. Perfect for me because I live alone, have a tremendous sweet tooth, and have no will power, so baking a cake and enjoying a slice per night is not in my DNA. (My middle name is binge.) I made this one today, with a few changes. I don’t have gluten issues, so I used whole wheat flour and a little white flour. I subbed the sugar with sugar free maple syrup and Stevia in the Raw. I also added some allspice for extra flavor. It came out a little dry, probably because of the wheat flour, but all in all it was delicious. I plan on trying a few different variations and substitutes. I’ll let you know how they turn out. Thanks for the recipe!

  3. Can I use coconut oil instead of olive?

  4. I don’t have a microwave, but I would like to try this recipe, is there any kind of microwave to oven ratio anyone can recommend?

  5. Would I be able to use Gluten Free Bisquick?

  6. Hi, i’ve tested nearly all of your vegan “mug” cakes and I love them all. I do wonder however why mine don’t rise. I try to follow the recipes to the dot but the mixture doesn’t puff so for some reason, do your cakes really rise up during microwaving?

    • Thank you, Alisa. Yes, my cakes rise up and look exactly as shown in the photos. I’m wondering now if baking powder is the same around the world. Just googled and found an evergreen tip from Nigella: check expiration date on container. Also, I’ve made some of these recipes in lower wattage microwaves and got a somewhat denser end result. Hope that helps!

  7. What is the best gluten free flour to use? Coconut, rice, quinoa?
    Thank you

    • The best is whatever fits your needs. For me, that’s a basic rice flour blend (half rice flour, half tapioca) or a ready to use all-purpose flour like Pamela’s Artisan GF Blend. Coconut flour is unique in that a little goes a very long way and it’s not easily substituted in recipes calling for a general flour blend. Quinoa can be a bit earthy, but may be more appealing when blended with tapioca. Hope that helps!

Speak Your Mind

*