Vegan Pumpkin Mug Cake

I’ve been really intrigued by this mug cake phenomenon going on.  I love the idea of whipping up a small amount of cake for dessert, because obviously when I want something sweet, I want to be able to have just enough cake to satisfy my craving, and I want it right now.  But vegan mug cake recipes are hard to come by.  And pumpkin vegan mug cakes are practically non-existent.
I’ve been wanting to do a pumpkin mug cake for a while.  As soon as the pumpkin puree cans started popping up all over the place, I stocked up and I started researching recipes.  I found a gazillion (yes, that is a technical term), all of which had eggs in them.  So I took a little of this one, a pinch of that one, added in a few things of my own, and viola!  We have a delicious, fresh vegan pumpkin cake ready to go. 
This is a not-so-terrible-for-you, single serving cake (it is still cake, so how good for you can it really be?).  The flavors of pumpkin and fall baking spices really shine here.  The cake is sweet enough to satisfy a sweet craving, but not too sweet.  I used raw honey because my baking pantry is still pretty abysmal in my new kitchen, and that’s all I have on hand at the moment. Maple syrup would also be a delicious choice here, and of course you could use agave instead if you don’t eat honey.  Mix everything together in a microwave-safe mug to make your clean up easier, top with your favorite ice cream, and enjoy a pumpkin dessert in 5 minutes or less!


Pumpkin Mug Cake

Serves 1

1/4 cup pumpkin puree
4 tablespoons flour (I used whole wheat pastry flour)
2 teaspoons honey (agave or maple syrup would also work well here)
1 tablespoon almond milk
1 teaspoon vegetable oil
1/4 teaspoon baking powder
1/4 teaspoon cinnamon
Dash of nutmeg
Dash of ginger

Scoop of vanilla flavored almond milk ice cream (optional )

1.  Mix all the dry ingredients in a microwave-safe mug.

2.  Add in the wet ingredients and mix well.

3.  Microwave on high for 1.5-2 minutes (depending on your microwave).

4.  Allow the cake to cool just slightly.  Top with your favorite ice cream and eat before it melts!


5 Responses to Vegan Pumpkin Mug Cake

  1. Allie says:

    I tried it out with roasted sweet potato puree…pretty good also!

  2. Thanks! I might have had up to 5 of these over a 2 day period…Oops 🙂

  3. As long as the washcloth looks good enough to eat, I guess I'm ok with that.

  4. wow this is amazing! i love all things pumpkin! i'll need to try this mmmm!

  5. mmm! the ice cream looks like a delicious washcloth.

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