Vegan Pumpkin Spice Mug Cake

Name: Vegan Pumpkin Spice Mug Cake
Ingredients: 3 tbsp all-purpose flour*, unpacked, level; 1 tbsp Growing Naturals vanilla rice protein, unpacked, level; 1/4 tsp baking powder; 1 tbsp extra virgin coconut oil, melted; 2 tbsp pumpkin puree (I used canned pumpkin); 2 tbsp your choice milk (I used almond); 1 tbsp maple syrup or your choice sweetener; a few dashes of ground cinnamon and nutmeg; Pinch of salt; *may substitute for gluten-free flour but make sure it is for baking

November 29 2021, by Scarlett Full, 1 min reading time

Vegan Pumpkin Spice Mug Cake

Scarlett Full, in-house Registered Dietitian

Calories

300

Perfect for when you want a Fall inspired dessert but don’t want to go through all the trouble of prepping and baking an entire cake.

Ingredients

3 tbsp all-purpose flour*, unpacked, level
1 tbsp Growing Naturals vanilla rice protein, unpacked, level
1/4 tsp baking powder
1 tbsp extra virgin coconut oil, melted
2 tbsp pumpkin puree (I used canned pumpkin)
2 tbsp your choice milk (I used almond)
1 tbsp maple syrup or your choice sweetener
a few dashes of ground cinnamon and nutmeg
Pinch of salt
*may substitute for gluten-free flour but make sure it is for baking

Directions

Place the coconut oil in your mug and melt it in the microwave for a few seconds. Swirl the melted oil around so it coats the mug evenly.
Add remaining wet ingredients (pumpkin puree, milk and maple syrup) and mix thoroughly with a fork.
Add dry ingredients and whisk together with a fork until thoroughly mixed.
Set in the microwave for 1 minute, adding 10 second increments as needed until toothpick inserted in the middle comes out dry.
(Optional) Top with your choice non-dairy whipped topping and extra dashes of cinnamon.