I’m traveling and visiting family at the moment, so this will be short and sweet! As some of you might have already seen, there are a ton of cake in the mug recipes all over the web. They are wonderful for college kids whose only cooking appliance is a microwave. But I have been having fun making versions of this cake for my breakfasts. Now that it’s so cold, I haven’t been having my protein smoothie as often. I was also inspired by fellow blogger Wild Blue Wonder’s yummy pumpkin oats and sometimes make the cake with oats.
You can improvise with the recipe, substituting almond meal, rice flour, or other flour in place of the flour or oats and make it gluten free. Here is a Paleo gluten free chocolate one that sounds good.
I used pumpkin puree, some almond meal, and a bit of TJ’s multigrain pancake mix. I cook mine in a large ramekin. Because I use so little flour, it has a real moist texture that is close to a bread pudding. It’s so warm and comforting and delicious.
Hope everyone (in the U.S.) has a wonderful Thanksgiving Thursday! If you don’t celebrate, you can still enjoy some whipped cream with a piece of pumpkin pie. 🙂
Microwave Pumpkin Breakfast Cake
2 tablespoons pumpkin puree
1 tablespoon plain yogurt
1/2 teaspoon coconut oil, other oil, or melted butter
2 tablespoons liquid egg white (or just use an egg)
cinnamon and pumpkin pie spice to taste
sprinkle of stevia or 2 teaspoons sugar
couple drops of vanilla extract
1/4 teaspoon baking powder
1 tablespoon almond meal
1 tablespoon pancake mix
(alternatively, use 2 tablespoons flour, GF flour, or other flour or combination)
1. Mix all ingredients in a mug and microwave for about 1 minute and 30 seconds, checking after a minute. Depends on the strength of your microwave.
Another way to do it is to mix everything in a bowl and transfer to a ramekin sprayed with nonstick spray and then microwave.
Makes one small single serving. It’s so yummy with pumpkin butter smeared on top! 🙂