Vegan Pumpkin Mug Cake
Total Time
10 minutes
Prep Time
8 minutes
Cook Time
2 minutes
Rating
4.69 out of 5 stars
(16)
Ingredients
1 serving
- For the mug cake:
- 3 tablespoons pumpkin puree
- 2 teaspoons coconut oil, melted and cooled
- 2 tablespoons packed brown sugar (or coconut sugar)
- 1/2 teaspoon vanilla extract
- 1/4 cup all purpose flour (or sub 1:1 gluten free all purpose flour)
- 1/4 teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- For the salted maple glaze topping:
- 1 teaspoon vegan butter, melted
- 1 tablespoon powdered sugar, plus more to thicken if necessary
- 1 ½ teaspoons pure maple syrup
- Pinch of salt
- 1 teaspoon unsweetened almond milk (any milk will work), if necessary to thin glaze
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Preparation
Step 1
In a small bowl, mix the pumpkin puree, coconut oil, brown sugar and vanilla extract with a fork or small whisk until well combined.
Step 2
Next stir in flour, baking soda, pumpkin pie spice and salt and mix until just combined.
Step 3
Spray a microwave safe mug with non-stick cooking spray, then pour the batter into the mug.
Step 4
Place the mug in the microwave and microwave on high for 1 minute and 30 seconds, or until the batter is no longer wet on top. Be careful not to cook for too long, or the cake will get tough.
Step 5
Remove the mug from the microwave and let cool for a few minutes.
Step 6
Whisk together all of the glaze ingredients except the milk, only adding it if the glaze is too thick to drizzle.
Step 7
Drizzle the glaze over the mug cake and dig in!
Step 8
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