This very tasty pumpkin mug cake is keto and gluten-free. With out the frosting, it makes an excellent breakfast. With the frosting, a yummy dessert.
It is prepared in about quarter-hour, making it the right reply for these events while you crave one thing candy!
I like mug truffles! They’re quick and straightforward, they usually offer you great built-in portion management. No temptation lurking within the fridge after you have had a serving!
I am particularly having fun with this pumpkin mug cake. It is the right fall dessert (or breakfast!). Made with coconut flour and sweetened with a sugar-free sweetener, this cake is keto and gluten-free.
Here is an summary of the components you may have to make this tasty cake. The precise measurements are listed within the recipe card beneath.
Unsalted butter: I really like utilizing creamy European butter, however any butter can be nice.
Canned pumpkin: Ensure you purchase pure pumpkin puree and never sweetened pumpkin pie filling.
Sweetener: I exploit stevia glycerite. You need to use a granulated sweetener as an alternative.
Vanilla extract: Attempt to use the actual factor – pure vanilla extract – and never the artificially flavored stuff.
Cinnamon: You can even use pumpkin pie spice on this recipe.
Egg: I exploit massive eggs in nearly all of my recipes, this one included.
Coconut flour: Since it is so extraordinarily absorbent, it is best to measure it by weight and never by quantity. Each gram counts!
Baking powder: Be certain it is recent. And if wanted, additionally be certain it is gluten-free.
For the frosting: Cream cheese, canned pumpkin, sweetener, cinnamon, and vanilla.
This scrumptious pumpkin mug cake “bakes” within the microwave for simply 90 seconds. In actual fact, I bought the concept for this cake from this 90-second bread recipe.
What would occur, I puzzled, if I added pumpkin, a sweetener, and cinnamon? I elevated the quantity of coconut flour just a bit – it’s so absorbent that an excessive amount of means a really dry cake – and beloved the outcome!
The frosting is gorgeous, and simply as straightforward to make because the cake. I merely combine the components by hand. The cake is good with out frosting, nevertheless it’s REALLY good with it.
The detailed directions for making this cake are listed within the recipe card beneath. Listed here are the essential steps:
Your first step is to combine the frosting components by hand, then set it apart.
Subsequent, in a ramekin, combine the cake components totally, within the order listed.
Microwave the cake for 90 seconds.
Enable the cake to barely cool, then take away it from the ramekin, slice it crosswise, and frost it, as proven within the video beneath.
Since this recipe requires a small quantity of pumpkin puree, to forestall waste, it’s a good recipe to make when you may have leftover pumpkin puree from one other recipe.
Incessantly requested questions
Sure. The quantity of stevia I exploit within the cake batter equals about 2 tablespoons of sugar. So you should use a granulated sweetener to equal 2 tablespoons of sugar, or use sugar should you do not thoughts the carbs.
No, sadly, you may’t. Coconut flour could be very distinctive in the way it behaves in baked items. It isn’t interchangeable with different flours.
You in all probability can, if the ramekin you utilize is oven-safe, however I have not truly tried that. I’d begin with 10 minutes in a 350°F oven and see if that does it. When prepared, the cake needs to be puffed and aromatic and a toothpick inserted in its middle ought to come out clear.
The principle variation I typically make is to make use of pumpkin pie spice as an alternative of cinnamon. It is a good variation and it definitely provides the cake a bolder taste.
This can be a massive cake, and when it is frosted, it makes two beneficiant, filling servings. After I make it with out the frosting, I’ve all of it for my breakfast. However after I frost it, I both share it with my husband or I save half of it for later.
You may hold this cake within the fridge, in an hermetic container, for 3-4 days. Take it out of the fridge half-hour earlier than having fun with it. If unfrosted, it’s also possible to freeze this cake in a freezer bag for as much as 3 months.
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Pumpkin Mug Cake
This tasty pumpkin mug cake is keto and gluten-free. With out the frosting it makes an excellent breakfast. With the frosting, a yummy dessert.
Servings: 2 servings
If making frosting: Soften the cream cheese within the microwave for about 10 seconds. Combine within the remaining components and whisk till clean. Put aside.
Place the butter in a 7oz ramekin. Soften within the microwave.
Whisk within the pumpkin, stevia, vanilla, and cinnamon. Add the egg and whisk to include.
Add the coconut flour and baking powder. Whisk till clean, scraping the edges and backside and ensuring the batter is totally clean, nicely integrated, and freed from lumps. Particularly verify the underside of the ramekin to verify there are not any unmixed areas there.
Microwave the cake for about 90 seconds, simply till a toothpick inserted in its middle comes out clear.
Gently take away the cake from the ramekin. Run a knife across the edges and slide a small rubber spatula below the underside if wanted. Flip the cake the other way up to permit the underside to air out and forestall sogginess. Enable to barely cool.
Benefit from the pumpkin cake as is, or frost it: slice in half crosswise. Frost the middle, then the highest. When you have sufficient frosting, you may frost the edges as nicely, as proven within the video.
Minimize into two servings and revel in!
ADD YOUR OWN NOTES
NUTRITION PER SERVING
Serving: 0.5cake | Energy: 219kcal | Carbohydrates: 7g | Protein: 6g | Fats: 19g | Saturated Fats: 10g | Sodium: 193mg | Fiber: 3g | Sugar: 6g