Gluten-Free and Dairy-Free Pumpkin Mug Cake

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.

• Preparation Time: 10 mins
• Cooking Time: 2 mins
• Total Time: 12 mins
• Calories: 592 Calories

Ingredients

• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1 pinch ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cardamom
• 2 tablespoons coconut oil
• 2 pinches ground cinnamon
• ½ teaspoon gluten-free baking powder
• 6 tablespoons pumpkin puree
• 3 tablespoons blanched almond flour

Recipe Instructions

Step 1

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.

Step 2

Microwave on high until set, about 2 minutes, watching closely so it does not overflow.