Easy Gluten Free Chocolate Chip Pumpkin Mug Cake (Vegan)

A pumpkin mug cake with a fork on top, served in a mug.

Easy Gluten Free Chocolate Chip Pumpkin Mug Cake (Vegan)

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 people

Gluten free, nut free, vegan

Course Cakes

Cuisine American

Keyword gluten free mug cake, pumpkin mug cake, pumpkin spice mug cake

Prep Time 3

Cook Time 2

Cooling time 5

Total Time 10

Servings serving

Calories 575kcal

Author Sarah Jane Parker

Ingredients

¼ cup King Arthur gluten free all-purpose baking mix
3 Tablespoons light brown sugar
¼ teaspoon baking powder
¼ teaspoon generous ground cinnamon
¼ teaspoon generous pumpkin pie spice
⅛ teaspoon salt
3 Tablespoons canned pure pumpkin puree (not pumpkin pie filling)
2 Tablespoons dairy free milk
1 Tablespoon oil (I used light tasting olive oil)
½ teaspoon vanilla extract
2 Tablespoons allergy friendly chocolate chips

Instructions

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.

Video

Notes

Topping ideas

Maple 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

Nutrition