Paleo Pumpkin Spice Mug Cake Recipe
This Paleo Pumpkin Spice Mug Cake whips up in five minutes flat and tastes delicious!
Prep Time2 mins
Cook Time4 mins
Total Time6 mins
- 1 TB coconut flour
- 1 egg
- 2 TB of pumpkin puree
- 1/2 of a very spotted banana
- 1 tsp of coconut oil as a liquid (melt your coconut oil in the microwave if needed to get a liquid)
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp pumpkin spice
- 2-3 grinds of pink salt about 1/8 tsp
Mash the 1/2 banana into a large mug or ramekin until smooth.
Add the rest of the ingredients and make sure to stir well so you don't have any flour clumps. If easier, mix the batter in a small bowl and pour into your mug or ramekin.
Microwave 3 1/2 minutes, or until the batter has formed into a dome shape with a soft crust on top (see pictures above).
If eating in a ramekin, layer on your favorite toppings and enjoy! If you using a mug, you can enjoy it in there, or I like to turn the mug upside down into a bowl, pop out the cake, cut in half, then top with goodies (see pictures above).
If you avoid microwaves, try baking it in the oven and let us know in the comments below how it goes!
I haven't experienced any sticking, so I don't oil my mug or ramekin. If you have issues, lightly grease your mug/ramekin before putting the ingredients in it.
It may take you more or less than 3 1/2 minutes depending on your microwave strength. Just test it - you may see it rise in the microwave, but it will decompress a little when you take it out. I'd recommend taking it out after 2 minutes - you want it to be formed with a soft crust on top - it shouldn't look gooey. Cook longer if needed, but make sure not to overcook! If you do, your cake will be dry.
Serving: 0g | Calories: 203kcal | Carbohydrates: 21g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 163mg | Sodium: 854mg | Potassium: 333mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4905IU | Vitamin C: 6.4mg | Calcium: 25mg | Iron: 1.2mg