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Pumpkin cake-in-a-mug




Source of Recipe


Melissa Kaplan


Recipe Introduction


369 Kcal when made without the optional ingredients.


List of Ingredients




Dry Ingredients:
4 tablespoons rice flour or gluten free flour mix without baking powder
2 tablespoons sugar
2 tablespoons brown sugar

pinch of salt
1/8 teaspoon pumpkin pie spice*

Wet Ingredients:
1 egg
3 tablespoons rice, soy, coconut or almond milk
2-3 tablespoons pumpkin puree
2 tablespoon applesauce
Splash of vanilla

Optional Additions:
1-2 tablespoons plumped raisins and/or currants
1-2 teaspoons chopped crystallized ginger
1-2 tablespoons chopped toasted nuts
1-2 tablespoons cf chocolate chips


Recipe



*or your own blend of ground spices such as cinnamon, ginger nutmeg, allspice, mace, cardamom

Add dry ingredients to mug, and mix well. (Better: Sift them together into the mug.)

Add the milk, egg, pumpkin, applesauce, and vanilla, and blend thoroughly.

Add optional ingredients, and mix again.

Let mug sit for 10 minutes to let flours absorb liquids.

Put your mug in the microwave and cook for 3 minutes on high. Depending on your microwave, this may come out more like a pie in the center rather than a cake (but very yummy nonetheless!). If you like a more cake-like texture, add another 15-30 seconds to the cooking time.

Let cool for a few minutes.

Top with CF whipped cream or a dollop of CF ice cream if desired.

Comments: Because I tend to make a mess of things, I actually sift the dry ingredients into a mixing bowl, and in a separate bowl, whisk the wet ingredients together. I then pour the wet into the dry, and then scrape the
batter into a 12 oz mug. After letting it sit for 10+ minutes, I microwave
it.