GLUTEN-FREE AND DAIRY-FREE PUMPKIN MUG CAKE

Gluten-Free and Dairy-Free Pumpkin Mug Cake image

It's not quite pumpkin pie but if you're in the mood for some sweet pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil for a quick gluten-free and dairy-free dessert for one.

Provided by LaCuisineSansGluten

Categories Fruits and Vegetables Vegetables Squash

Time 12m

Yield 1

Number Of Ingredients 11

Ingredients

6 tablespoons pumpkin puree
1 egg
2 tablespoons coconut oil
2 tablespoons honey
1 teaspoon vanilla extract
3 tablespoons blanched almond flour
½ teaspoon gluten-free baking powder
2 pinches ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground cardamom

Steps:

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.
Microwave on high until set, about 2 minutes, watching closely so it does not overflow.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 44.6 g, Cholesterol 163.7 mg, Fat 43.6 g, Fiber 4.2 g, Protein 11 g, SaturatedFat 26.1 g, Sodium 308.3 mg, Sugar 36.6 g