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