Gluten Free & Vegan Pumpkin Mug Cake Perfect for Autumn
Easy gluten free & vegan treat to eat whilst watching Gilmore Girls on a cold autumn afternoon!
Equipment
- 1 Microwavable Mug
Ingredients
- 100 g Pumpkin Puree
- 28 g Coconut Oil 2 tbsp
- 55 g Brown Sugar
- 40 ml Soya Milk
- 1/8 tsp Baking Powder Very important to get baking powder rather than baking soda
- 1/4 tsp Vanilla Extract
- 50 g Gluten Free Rice Flour
- 1/4 tsp Cinnamon
Instructions
- Choose a fun microwavable mug that is on the larger side
- Once you have selected your mug, add in the coconut oil and put it in the microwave for 30 seconds. This will ensure that you will have a silky-smooth batter that will be much easier to mix.
- Next, add in the rest of the wet ingredients including the pumpkin puree, soya milk and vanilla extract. Give everything a nice mix to make sure the mixture is smooth and consistent.
- Then, add the brown sugar, baking soda, gluten free rice flour and cinnamon to the mug. Same as before, give everything a nice mix to make sure the mixture is smooth and consistent.
- Now that you have a thoroughly mixed batter time to put the mug into the microwave.
- Microwave for 2-3 minutes (if you want a softer cake do it for 2 minutes but if you want a firmer cake then microwave for 3 minutes – up to you! 😉)
- Take out of the microwave, let the mug cool for a couple of seconds and then tuck in! 😊
Video
Notes
Measurements depend on the size of your mug