Easy Pumpkin Mug Cake - Microwave Pumpkin Cake
This Pumpkin Mug Cake has no egg and no butter. It is moist and soft with a touch of ginger heat. It is ready in less than 2 minutes and is a perfect Fall Dessert.
Dietary note: Contains dairy. This recipe is not vegan.
Ingredients
Cake
- 1 tbsp (15 g) Granulated Sugar
- 2 tbsp (30 ml) Milk
- 1 tbsp (15 ml) Vegetable Oil
- 3 tbsp (25 g) All-Purpose Flour
- 1/4 tsp (1 g) Baking Powder
- 1 tsp (3 g) Ground Cinnamon
- 1 tbsp (30 g) Pumpkin Puree
- 1/4 tsp Fresh Ginger, Grated
- 1 tbsp Almond, Chopped
Cream Cheese Frosting
- 2 tbsp (30 g) Cream Cheese
- 1 tbsp (8 g) Powdered Sugar
Instructions
- To a microwave safe mug or cup, add sugar, milk, oil and mix.
- The, add flour, cinnamon, pumpkin puree, ginger and mix until combined.Then add chopped almond and mix.
- Microwave Power 1000 Watts for 90 seconds.Please note that microwave ovens are different and you will have to adjust the cooking time (more or less than 90 seconds). If you need to cook the cake longer, increase the time by 10 seconds at a time and check if the cake is done by inserting a toothpick in the middle. If it comes out clean, the cake is done. Overcooking the cake will give it a hard texture.
- Let cake cool down.In the meantime, to a small bowl, add cream cheese and powdered sugar. Mix.Then add cinnamon and mix.
- Top cake with cream cheese frosting.