Halloween is this week, and I want all the sweets! And while I'm not opposed to having some candy (give me all the Reese's), I can easily make myself sick if I have too much...hello, dairy and sugar. With all the spooky festivities occurring, it's hard to commit to a full baking session. Or maybe you're waiting to bake your beautiful dessert until that neighborhood Halloween party rolls around. But we still need something quick and easy that will curb our sweet tooth in the meantime!
So behold...the mug cake.
I've been making non-autumnal mug cakes for years and they never fail. There's plenty of recipes online, but I always wanted something basic enough that most people will have the ingredients in their kitchen. So while I'm sharing a Pumpkin Protein Mug Cake that I recently perfected, I'm also throwing in my super simple, all-year-round, mug cake recipe.
In my last post I raved about the nutritional benefits of pumpkin, so you're getting all of those micro nutrients in this cake as well. There is also protein coming from the eggs.
Pumpkin Mug Cake (dairy-free, gluten-free, sugar-free)
Ingredients:
-2 eggs
-1 heaping spoonful of pure pumpkin puree. I would estimate about 2 tbsp.
-2 tbsp coconut flour to thicken (coconut flour is cheaper than almond flour and found at most grocery stores! I use this for the protein and gluten-free properties. But feel free to use any flour you want, just to make the consistency a bit thicker).
-1 heaping tsp. baking powder
-sprinkle of cinnamon or coconut sugar (optional)
Instructions: mix it all together with a fork in a microwave-safe mug. The consistency should be thick enough but still able to slightly drip off your fork. Then just microwave it for about 1:30-2 minutes.
VEGAN OPTION: Swap out the eggs for a splash of almond milk and adjust coconut flour to achieve that slightly thick consistency.
My Go-To Basic Mug Cake (dairy-free, gluten-free, sugar-free)
Ingredients:
-1 egg
-2 tbsp natural peanut butter (a.k.a. one serving. The kind that works best is the peanut butter that you need to stir to mix the oil in because it's not as thick).
-Sprinkle of baking powder. About 1/2 tsp.
Instructions:
Mix it all up in your mug. It can be a bit challenging due to the peanut butter, which is why I like the all-natural, creamy variety. Just microwave for 1 minute-1:30, or until it rises and looks super fluffy (like the picture).
Pro tip: drizzle some sugar-free syrup on it and it tastes like a peanut butter pancake!
*All recipes shared are my own
*Picture is my own