It’s ready in about 15 minutes, making it the perfect answer for those occasions when you crave something sweet! I adore mug cakes! They are fast and easy, and they give you wonderful built-in portion control. No temptation lurking in the fridge after you’ve had a serving! I’m especially enjoying this pumpkin mug cake. It’s the perfect fall dessert (or breakfast!). Made with coconut flour and sweetened with a sugar-free sweetener, this cake is keto and gluten-free.
Ingredients
Here’s an overview of the ingredients you’ll need to make this tasty cake. The exact measurements are listed in the recipe card below. Unsalted butter: I love using creamy European butter, but any butter will be great. Canned pumpkin: Make sure you buy pure pumpkin puree and not sweetened pumpkin pie filling. Sweetener: I use stevia glycerite. You can use a granulated sweetener instead. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Cinnamon: You can also use pumpkin pie spice in this recipe. Egg: I use large eggs in almost all of my recipes, this one included. Coconut flour: Since it’s so extremely absorbent, it’s best to measure it by weight and not by volume. Every gram counts! Baking powder: Make sure it’s fresh. And if needed, also make sure it’s gluten-free. For the frosting: Cream cheese, canned pumpkin, sweetener, cinnamon, and vanilla.
Instructions
This delicious pumpkin mug cake “bakes” in the microwave for just 90 seconds. In fact, I got the idea for this cake from this 90-second bread recipe. What would happen, I wondered, if I added pumpkin, a sweetener, and cinnamon? I increased the amount of coconut flour just a little - it is so absorbent that too much means a very dry cake - and loved the result! The frosting is lovely, and just as easy to make as the cake. I simply mix the ingredients by hand. The cake is nice without frosting, but it’s REALLY good with it. The detailed instructions for making this cake are listed in the recipe card below. Here are the basic steps:
Expert tip
Since this recipe requires a small amount of pumpkin puree, to prevent waste, it is a good recipe to make when you have leftover pumpkin puree from another recipe. Next, in a ramekin, mix the cake ingredients thoroughly, in the order listed. Microwave the cake for 90 seconds. Allow the cake to slightly cool, then remove it from the ramekin, slice it crosswise, and frost it, as shown in the video below.
Frequently asked questions
Variations
The main variation I sometimes make is to use pumpkin pie spice instead of cinnamon. It’s a nice variation and it certainly gives the cake a bolder flavor.
Serving suggestions
This is a big cake, and when it’s frosted, it makes two generous, filling servings. When I make it without the frosting, I have all of it for my breakfast. But when I frost it, I either share it with my husband or I save half of it for later.
Storing leftovers
You can keep this cake in the fridge, in an airtight container, for 3-4 days. Take it out of the fridge 30 minutes before enjoying it. If unfrosted, you can also freeze this cake in a freezer bag for up to 3 months.
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Recipe card
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