This mug cake is perfect for a fall or winter treat. Warm, spice-y, moist, and just the right amount of sweetness. Curl up and enjoy!

pumpkin coconut mug cake.
pumpkin coconut mug cake.

1/2 cup whole wheat all-purpose flour

1 tsp. pumpkin pie spice

1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 cup + 2 tbsp. canned pumpkin

3 tbsp. canned full fat coconut milk, well shaken

2 tbsp. maple syrup

2 tbsp canola oil

1 large egg

  • toss everything in a large coffee mug and whisk with fork to combine
  • cover with small dessert plate (or similar) to keep batter from overflowing
  • throw in the microwave for about 2 minutes on high, or until a butter knife comes out clean
  • Top with some more coconut milk combined with sweetener of your choice (or ice cream)
  • TIP: it may be easier to just pour out the coconut milk into a bowl and whisk, before using

This recipe was adapted from ‘Pumpkin Cake with Coconut and Lime’ in Dina Cheney’s Mug Meals: Delicious Microwave Recipes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s