Vegan Pumpkin Spice Mug Cake

Vegan Pumpkin Spice Mug Cake2021-03-29T20:09:11+00:00

Project Description

vegan pumpkin spice mug cake

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.


  • 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


  1. 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.
  2. Add remaining wet ingredients (pumpkin puree, milk and maple syrup) and mix thoroughly with a fork.
  3. Add dry ingredients and whisk together with a fork until thoroughly mixed.
  4. Set in the microwave for 1 minute, adding 10 second increments as needed until toothpick inserted in the middle comes out dry.
  5. (Optional) Top with your choice non-dairy whipped topping and extra dashes of cinnamon.

This recipe is vegan, dairy-free, soy-free

Recipe Courtesy of Scarlett Full, in-house Registered Dietitian

Approximately: 8.2g protein/ 14g sugar/ 36g carb/ 14g fat/ 1.5g fiber/ 300 calories



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