I whisk the ingredients together in a separate bowl, and then pour into the mug to avoid any burnt or dry edges. But you can whisk them altogether in the greased mug, if you want to save a step and a dish!
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: 1 big serving
Ingredients
¼ cup all-purpose flour or all-purpose gluten-free flour (see Flour Note below)
2 tablespoons blueberries or dairy-free chocolate chips (optional)
Instructions
In a small bowl, stir together the flour, sugar, baking powder, spice, vanilla and salt.
Add the pumpkin, oil, milk beverage and vanilla and stir to combine.
Fold in the blueberries or chocolate chips, if using.
Pour into a greased, microwave-safe mug, and level out.
Microwave the cake on HIGH for 1½ to 2 minutes, or until it appears cooked, and a toothpick inserted comes out clean. The time may vary based on your microwave; in my kitchen, it is perfect at 2 minutes.
Notes
Flour Note: You can use your favorite gluten-free flour blend in this recipe, but do not simply swap in coconut flour or almond flour. I tested this recipe with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
Oven Option: Spoon the batter into a small ramekin. Bake at 350ºF for about 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-pumpkin-mug-cake