Gluten-Free and Dairy-Free Pumpkin Mug Cake recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

6 tablespoons pumpkin puree
1 egg
2 tablespoons coconut oil
2 tablespoons honey
1 teaspoon vanilla extract
3 tablespoons blanched almond flour
½ teaspoon gluten-free baking powder
2 pinches ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground cardamom

Nutrition Info

591.7 calories
carbohydrate: 44.6 g
cholesterol: 163.7 mg
fat: 43.6 g
fiber: 4.2 g
protein: 11 g
saturatedFat: 26.1 g
servingSize: -
sodium: 308.3 mg
sugar: 36.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine pumpkin puree, egg, coconut oil, honey, and vanilla extract in a small bowl. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and cardamom, stir until well combined. Pour into a large microwave-safe mug.

  2. Microwave on high until set, about 2 minutes, watching closely so it does not overflow.

Recipe Yield

1 serving

Recipe Note

It's not quite pumpkin pie but if you're in the mood for some sweet pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil for a quick gluten-free and dairy-free dessert for one.

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