Go Back
–+ servings
Close up of a pumpkin mug cake with chocolate chips and whipped cream.
Print Recipe

Vegan Pumpkin Mug Cake

The best vegan chocolate chip pumpkin mug cake! You'll love this sweet treat for an easy single-serve Fall dessert you can enjoy in minutes.
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 1
Author: Deryn Macey

Ingredients

  • 1 ½ teaspoons oil 7.5 mL
  • 2 tablespoons unsweetened non-dairy milk 30 mL
  • 2 tablespoons sugar 25 g
  • 3 tablespoons pumpkin puree 45 g
  • ½ teaspoon vanilla extract
  • ¼ cup gluten-free or regular all-purpose flour 30 g
  • ¼ teaspoon baking powder
  • ½ teaspoon pumpkin pie spice
  • pinch sea salt
  • 2 tablespoons dairy-free chocolate chips 30 g

Instructions

  • Add the oil, milk, sugar, pumpkin puree and vanilla to a mug and mix well for 15-30 seconds until fully combined.
  • Add the rest of the ingredients and mix until everything is incorporated.
  • Microwave on high for 85 seconds. Watch for the sides being firm but err on the side of slightly undercooked in the middle. It's better to be a little underdone rather than overcooked as it will continue to cook as it cools. Let cool for 5 minutes.
  • Serve as is or top with whipped cream or your favourite vanilla ice cream.

Notes

Oil may be substituted with applesauce or dripped almond or peanut butter for an oil-free mug cake.

Nutrition

Serving: 1cake | Calories: 300kcal | Carbohydrates: 55g | Protein: 4g | Fat: 8g | Sodium: 319mg | Fiber: 3g