So I may have missed the Halloween boat with this recipe, but personally, pumpkin is good anytime between September and February for me!
I came up with this variation on other mug cakes I’ve made when I had some spare tinned pumpkin in the fridge and I just really fancied cake. Let’s face it, sometimes you just fancy cake right? Anyways, I had to add some chocolate chips to the mix because chocolate chips make everything 10 times better.
I made this with coconut flour, which does give it a pudding like quality, especially if you cook it slightly underdone so you get that melted chocolate pudding cake type thing going on.
If you can’t get hold of tinned pumpkin (Waitrose sell it) then cooked and mashed sweet potato or squash would also work.
I made one giant cake in a large mug, but the following recipe would probably make two decent servings.
- 1/4 cup tinned pumpkin
- 1 egg
- 3 tbsp coconut flour
- 1 tbsp granulated sweetener (I used Xylitol)
- 1/2 tsp baking powder
- 1/3 cup almond milk
- 2 tbsp dark chocolate chips
- 1. Mix all ingredients together in a bowl
- 2. Grease one large, or two smaller mugs or bowls with coconut oil
- 3. Place the cake batter in the mug or bowl and microwave on high for 1-3 minutes depending on wattage of microwave and desired level of 'doneness'
- 4. Leave to cool for a couple of minutes then eat!
- Mashed sweet potato or squash could be used in place of the pumpkin, but add 1-2 tbsp of extra almond milk
Have you made a mug cake yet? Have you tried tinned pumpkin before?