Gluten-Free and Dairy-Free Pumpkin Mug Cake
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"It's not quite pumpkin pie but if you're in the mood for some sweet pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil for a quick gluten-free and dairy-free dessert for one."
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Ingredients12 m servings 592 cals
Original recipe yields 1 servings (1 serving)
- Combine pumpkin puree, egg, coconut oil, honey, and vanilla extract in a small bowl. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and cardamom; stir until well combined. Pour into a large microwave-safe mug.
- Microwave on high until set, about 2 minutes, watching closely so it does not overflow.
Per Serving: 592 calories; 43.6 g fat; 44.6 g carbohydrates; 11 g protein; 164 mg cholesterol; 308 mg sodium. Full nutrition