Gluten-Free and Dairy-Free Pumpkin Mug Cake

Gluten-Free and Dairy-Free Pumpkin Mug Cake
  • 6 tablespoons pumpkin puree
  • 1 egg
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 3 tablespoons blanched almond flour
  • 1/2 teaspoon gluten-free baking powder
  • 2 pinches ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cardamom


  1. Combine pumpkin puree, egg, coconut oil, honey, and vanilla extract in a small bowl. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and cardamom; stir until well combined. Pour into a large microwave-safe mug.
  2. Microwave on high until set, about 2 minutes, watching closely so it does not overflow.

05/16/2018
Gluten-Free and Dairy-Free Pumpkin Mug Cake, recipe PT15M PT1H 5 455 calories

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