Pumpkin Mug Cake (Paleo, Gluten Free, Dairy Free)

1 standard portion

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Ingredients

• 3 tablespoons finely ground almond flour
• ¾ teaspoon pumpkin spice blend
• ⅛ teaspoon baking soda
• ⅛ teaspoon Diamond Crystal kosher salt
• 1½ tablespoons maple syrup or 1 tablespoon honey
• 1 tablespoon canned pumpkin purée
• 1 teaspoon avocado oil or melted coconut oil, ghee
• ⅛ teaspoon vanilla extract
• 1 large egg
• 1 tablespoon whipped coconut cream optional

Method

1. In a liquid measuring cup, add the almond flour, pumpkin spice blend, baking soda, and salt. Whisk until uniform.
2. Add the maple syrup, pumpkin puree, avocado oil, vanilla extract, and egg and whisk the batter vigorously until smooth.
3. If you want the mug cake to look pretty, pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal). However, you can totally microwave the cake in the glass liquid measuring cup if you want to cut down on dishes to wash.
4. Place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. A 900 watt microwave will cook the mug cake in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.
5. The paleo pumpkin mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean. Your cake may rise up and collapse down, and that’s okay!
6. Let the cake cool for a few minutes and top with whipped coconut cream and a dusting of extra pumpkin spice blend, if desired.