Vegan Pumpkin Mug Cake
Incredible vegan pumpkin mug cake made with real pumpkin puree and drizzled with an addicting salted maple glaze. This vegan pumpkin mug cake is easily gluten free and takes just 10 minutes to make for the perfect single serving dessert!
Servings 1 serving
Calories 393cal
Ingredients
- 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
Instructions
- In a small bowl, mix the pumpkin puree, coconut oil, brown sugar and vanilla extract with a fork or small whisk until well combined.
- Next stir in flour, baking soda, pumpkin pie spice and salt and mix until just combined.
- Spray a microwave safe mug with non-stick cooking spray, then pour the batter into the mug.
- 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.
- Remove the mug from the microwave and let cool for a few minutes.
- Whisk together all of the glaze ingredients except the milk, only adding it if the glaze is too thick to drizzle.
- Drizzle the glaze over the mug cake and dig in!
Notes
If you’d like you can add 1-2 tablespoons of vegan/dairy free chocolate chips to the batter before cooking.
This is also delicious with a spoonful of your favorite nut butter on top instead of the glaze.
Nutrition
Serving: 1serving | Calories: 393cal | Carbohydrates: 67.3g | Protein: 3.7g | Fat: 12.3g | Saturated Fat: 8.4g | Fiber: 2.5g | Sugar: 39.7g