Pumpkin Mug Cake (Vegan)

Name: Pumpkin Mug Cake (Vegan)
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Ingredients: ½ tablespoon oil; 2 tablespoons milk (any vegan milk works); 2 tablespoons sugar ( I use cane sugar, you can use brown or coconut too); 2 tablespoons pumpkin puree; 4 tablespoons all purpose flour ( or gluten-free flour mix*); ¼ teaspoon baking powder; ½ teaspoon pumpkin spice; pinch of sea salt; 1/2 teaspoon vanilla extract (optional)

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Prep Time: 4 minutes

Cook Time: 1 minutes

Total: 5 minutes

Servings: 1

pumpkin cake pumpkin mug cake vegan mug cake

Ingredients

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½ tablespoon oil2 tablespoons milk (any vegan milk works)2 tablespoons sugar ( I use cane sugar, you can use brown or coconut too)2 tablespoons pumpkin puree4 tablespoons all purpose flour ( or gluten-free flour mix*)¼ teaspoon baking powder½ teaspoon pumpkin spicepinch of sea salt1/2 teaspoon vanilla extract (optional)

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Instructions

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Step 1

In a mug, add in the oil, milk, sugar and pumpkin puree. Whisk together for about 15 seconds. Add in the flour, baking powder, pumpkin spice, sea salt and optional vanilla extract.

Step 2

Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too.

Step 3

Place in your microwave for 80 to 85 seconds. It's okay if it's slightly undercooked on top because it'll continue to cook while it cools. It's better for it to be slightly undercooked than overcooked. Remove and let cool for about 5 minutes. Trust me!

Step 4

If making in your oven, preheat oven to 350°F/180°C and bake in about a 3.5-inch ramekin (ensure it's oven safe) for 25 to 30 minutes. Remove and allow to cool for about 3 to 5 minutes. Enjoy! Top it with my Vegan Cream Cheese Frosting!