Choc Chip Pumpkin Mug Cake
Lean into pumpkin season with this feel-good, easy single serve dessert. This Choc Chip Pumpkin Mug Cake is made in under 10 minutes, perfect for when you have a sweet craving that you want cured quickly!
Servings: 1
Calories: 362kcal
Equipment
- Small whisk
- Mug microwave-proof
- Microwave
Ingredients
- 1 large egg
- 1 tablespoon pure maple syrup
- ¼ teaspoon vanilla extract
- 1 tablespoon pumpkin puree
- ¼ teaspoon baking powder
- 2 tablespoons almond flour
- 1 tablespoon buckwheat flour
- 1 tablespoon tapioca flour
- 3 teaspoons dark chocolate chips
Instructions
- To a large mug add the egg, maple syrup, vanilla extract and pumpkin puree and whisk with a fork or small whisk to combine.
- Sieve the baking powder into the mug and then add the almond flour, buckwheat flour and tapioca flour. Whisk to create a smooth batter.
- Add the chocolate chips and stir through.
- Place the mug into the microwave and microwave for 1 minute and 30 seconds. Different microwaves cook at different levels of power so might need to cook for a little longer.
- Serve warm topped with a scoop of vanilla ice cream.
Notes
Nutrition facts are an estimate only.
Storage
Store leftovers in the mug, covered, in the fridge for up to 3 days. Reheat in the microwave before eating if desired.Nutrition
Calories: 362kcal | Carbohydrates: 44g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 83mg | Potassium: 421mg | Fiber: 4g | Sugar: 19g | Vitamin A: 2574IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 3mg