If you're craving a quick single-serving dessert, make our chocolate chip pumpkin mug cake! This delicious and moist mini cake is dairy free, vegan, gluten free, and nut free. Plus, it's fast to make, and you can customize the toppings for a personalized treat.Serves 1 to 2 peopleGluten free, nut free, vegan
In a large, microwave-safe mug (about 10 ounce size), stir together the gluten free baking mix, brown sugar, baking powder, cinnamon, pumpkin pie spice, and salt.
Add in the canned pumpkin, the dairy free milk, oil, vanilla, and allergy friendly chocolate chips. Stor together until combined and a thick batter forms. Make sure to scrape the bottom and corners of the mug to make sure everything is thoroughly mixed.
Cook in the microwave at regular power for 1½ minutes (90 seconds).
Allow to cool for about 10 to 15 minutes. It will be quite hot, so use caution removing it from the microwave and allow it to cool a minimum of 5 minutes before eating.
Top with whatever you like: maple glaze, chocolate buttercream, Oat Haus chocolate granola butter, Violife Cocospread, etc. In our photos, we drizzled on some melted Violife Cocospread.
Store any leftovers in an airtight container at room temperature for up to 3 days.
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Notes
Topping ideasMaple glaze:
1/4 cup powdered sugar
1.5 Tablespoons pure maple syrup
1/4 teaspoon maple extract
Mix everything together to make a glaze
Chocolate ganache
2 Tablespoons allergy friendly chocolate chips
1 Tablespoon canned coconut milk
Melt the chocolate chips in the microwave and whisk in the coconut milk