An easy, healthy, yet delicious gluten-free and vegan pumpkin mug cake that is made within minutes! It’s perfect for a single-serve dessert, quick breakfast, or cold weather snack.
PREP TIME: < 5 minutes
COOK TIME: 2 – 3 minutes
TOTAL TIME: < 10 minutes
INGREDIENTS
Cake
- ¼ C Metta GF flour
- 1 Tbsp sugar
- 2 Tbsp pumpkin puree (canned)
- ½ tsp ground flaxseed
- 2 Tbsp non-dairy milk (or dairy milk or water)
- 1 Tbsp butter (melted) or oil (I used extra virgin olive oil)
- ½ tsp pumpkin spice
- ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp vanilla extract
Toppings (optional)
- Maple syrup
- Chopped nuts
- Fruits berries, sliced strawberries, or any other fruit of choice
- Any fruit sauce
- Sugar glaze (mix 2 Tbsp of organic powdered sugar with ½ tsp non-dairy milk)
INSTRUCTIONS
- Grease a microwave safe ramekin or a shallow bowl or mug. Leave it aside.
- In a small cereal bowl or any bowl, mix together all the dry ingredients (Metta GF flour, baking powder, baking soda, pumpkin spice, ground flaxseed).
- Now add the pumpkin puree, vanilla extract, and oil or butter. Then gradually add the milk until you get a bake batter texture.
- Pour the batter in the greased ramekin.
- Microwave the cake on full power for 2 minutes. Do the toothpick test to ensure it has baked all the way through. Add 20 seconds increments if 2 minutes isn’t sufficient for the power of your microwave.
- Carefully remove the hot ramekin. Let it cool for 5 minutes. Garnish with topping(s) of your choice and enjoy 😊
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
