Healthy 1 Minute Pumpkin Mug Cake
A healthy scone ready in less than 3 minutes which is fluffy on the inside and dense on the outside- with hidden chocolate chips inside- Gluten free, Paleo and a vegan option!
Servings 1
Ingredients
- 2 T coconut flour
- 1 T almond flour can sub for GF or other flour
- 1/2 tsp baking powder
- 1 T coconut sugar can sub for sweetener of choice*
- 1/4 cup pumpkin puree
- 1 egg OR 1 large egg white omit completely for vegan option
- 1-2 T dairy free milk of choice I used cartoned coconut milk
- 1-2 T dairy free chocolate chips
- Cooking oil spray
Instructions
- In a small mixing bowl, sift the almond flour and coconut flour. Add the baking powder, sea salt and coconut sugar and mix well.
- Add the egg (if non vegan) and canned pumpkin and mix until fully incorporated. Stir in the chocolate chips.
- Spray a small microwave safe bowl with cooking oil spray generously. Pour in the batter (and if you're being creative, try and make fancy swirl shapes like I did). Microwave for 2-4 minutes (depending on your microwave).
- Remove from the bowl and allow to cool completely before digging in.
Notes
* Adjust to taste- I prefer a subtle sweetness.
** For a vegan option, use 1 flax egg- 1 T flax + 3 T water
I added cooking oil spray on top before microwaving- this is optional but gives it the shine and golden exterior.
If you don't have coconut flour, use any flour of choice but decrease the milk.
** For a vegan option, use 1 flax egg- 1 T flax + 3 T water
I added cooking oil spray on top before microwaving- this is optional but gives it the shine and golden exterior.
If you don't have coconut flour, use any flour of choice but decrease the milk.