Vegan Pumpkin Mug Cake

Vegan Pumpkin Mug Cake is a delightful treat that is quick and easy to prepare. In just a few minutes, you can have a warm, fluffy cake right in your mug. This recipe is perfect for those who crave something sweet but want to keep it simple and healthy. Using pumpkin puree not only adds flavor but also makes this cake moist and rich. This vegan version is kind to animals and is suitable for many diets.

WHY YOU WILL LOVE THIS RECIPE

You will love this Vegan Pumpkin Mug Cake for many reasons. First, it’s fast! You can make it in under two minutes, making it a great choice for a sweet snack or a quick dessert. Second, it’s made with simple ingredients that you might already have in your kitchen. Third, it’s vegan, so it’s friendly for those who avoid animal products. The warm and comforting flavors of pumpkin spice bring a cozy feeling, perfect for any time of the year but especially great in the fall. Lastly, you can top it with a sweet glaze or nut butter for added flavor. It’s delicious, easy, and perfect for a quick indulgence!

HOW TO MAKE Vegan Pumpkin Mug Cake

Ingredients:

• 3 tablespoons pumpkin puree
• 2 teaspoons coconut oil, melted and cooled
• 2 tablespoons packed brown sugar (or coconut sugar)
• 1/2 teaspoon vanilla extract
• 1/4 cup all-purpose flour (or sub 1:1 gluten-free all-purpose flour)
• 1/4 teaspoon baking soda
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1 teaspoon vegan butter, melted
• 1 tablespoon powdered sugar, plus more to thicken if necessary
• 1 1/2 teaspoons pure maple syrup
• Pinch of salt
• 1 teaspoon unsweetened almond milk (any milk will work), if necessary to thin glaze

STEP-BY-STEP INSTRUCTIONS:

1. In a small bowl, mix the pumpkin puree, coconut oil, brown sugar, and vanilla extract with a fork or small whisk until well combined.
2. Next, stir in flour, baking soda, pumpkin pie spice, and salt until just combined.
3. Spray a microwave-safe mug with non-stick cooking spray. Pour the batter into the mug.
4. Place the mug in the microwave and cook on high for 1 minute and 30 seconds, or until the batter is no longer wet on top. Be careful not to cook it too long, or the cake will get tough.
5. Remove the mug from the microwave and let it cool for a few minutes.
6. Whisk together all of the glaze ingredients except the milk. Add milk only if the glaze is too thick to drizzle.
7. Drizzle the glaze over the mug cake and enjoy! If you like, add 1-2 tablespoons of vegan/dairy-free chocolate chips to the batter before cooking for extra sweetness. This cake is also delicious with a spoonful of your favorite nut butter on top instead of the glaze.

HOW TO SERVE Vegan Pumpkin Mug Cake

Vegan Pumpkin Mug Cake is best served warm. You can enjoy it right from the mug or transfer it to a small plate. Drizzle the glaze generously over the cake for added sweetness. For extra flavor, serve it with a dollop of your favorite nut butter, such as almond or peanut butter. You can also sprinkle some extra pumpkin pie spice on top for a decorative touch!

STORAGE & FREEZING: Vegan Pumpkin Mug Cake

This mug cake is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the fridge for up to two days. To reheat, simply place it in the microwave for about 15-20 seconds until warm.

Freezing the mug cake is not recommended as the texture may change when thawed. The mug cake is best when it is freshly made and consumed.

SERVING SUGGESTIONS

You can serve Vegan Pumpkin Mug Cake with several toppings to enhance the flavor. Here are some ideas:

1. Vegan whipped cream for a creamy texture.
2. Drizzle of peanut butter or almond butter for a nutty taste.
3. A sprinkle of cinnamon or chopped nuts for added crunch.
4. Vegan chocolate chips mixed into the batter or on top for a sweeter cake.
5. Fresh fruit slices, like bananas or apples, on the side to balance the sweetness.

VARIATIONS

There are many ways to change up this Vegan Pumpkin Mug Cake recipe if you want to try something different. Here are some variations:

• Chocolate Pumpkin Mug Cake: Add 1 to 2 tablespoons of unsweetened cocoa powder into the batter for a chocolatey twist.
• Spiced Mug Cake: Experiment with different spices by adding a dash of nutmeg or allspice for more flavor.
• Gluten-Free Version: Use a gluten-free all-purpose flour instead of regular flour to make it gluten-free.
• Maple Pumpkin Mug Cake: Substitute some of the brown sugar with more maple syrup to give it a richer flavor.
• Protein-Packed Mug Cake: Add a scoop of your favorite plant-based protein powder to the batter for a protein boost.

FAQs

1. Can I use a different type of milk?

Yes! You can use any type of milk you like, such as soy, coconut, or oat milk.

2. Is this recipe nut-free?

Yes, this recipe is nut-free if you use coconut oil and a non-nut milk like oat or soy milk.

3. Can I make this cake in an oven?

This recipe is designed for the microwave, but you can bake it in a small oven-safe dish at 350°F (175°C) for about 15-20 minutes or until cooked through.

4. Can I make the batter ahead of time?

Yes, you can mix the dry ingredients ahead of time and keep it in an airtight container. When ready to make, add the wet ingredients and cook.

MAKE-AHEAD TIPS FOR Vegan Pumpkin Mug Cake

If you want to prepare in advance, you can measure out the dry ingredients and store them in a small jar or container. This way, when you feel like having a treat, all you have to do is mix in the wet ingredients and pop it in the microwave. You could even mix the batter and keep it in the fridge for a few hours before cooking. Just remember to give it a quick stir before cooking to ensure it is mixed well. Enjoy your delicious Vegan Pumpkin Mug Cake anytime you want a quick treat!

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