This easy vegan pumpkin spice mug cake is super easy and perfect for when you’re craving fall flavors fast.

Y’all remember when I shared that pumpkin spice caramel recipe and said that it would be perfect for dolloping on a single-serve pumpkin spice mug cake? Y’all remember when I said that recipe would be coming soon? Well, momma didn’t raise a liar and it must be soon because the pumpkin spice mug cake recipe is here! 

What is a Mug Cake?

Unlike traditional cakes that take awhile, are made in the oven, and are intended for multiple servings, a mug cake is made fast, uses the microwave, and is a single-serving. I personally believe that any size cake can be single serving if you try hard and believe in yourself, but I digress. 

Mug cakes have most of the same ingredients as a traditional cake. In the case of vegan mug cakes, this includes flour, sugar, vegan butter, non-dairy milk, and baking powder. Just like a traditional cake, you shouldn’t eat this batter raw. Wait a few minutes for the cake to cook and cool (I promise it doesn’t take that long) and you don’t run the risk of getting sick from eating raw flour.  

More Fall Flavors

Can’t get enough of those warm and cozy fall flavors? I’ve got you. Try out any of these recipes from the Hole Food Bakery kitchen. 

Pumpkin Spice Mug Cake

This easy vegan pumpkin spice mug cake is super easy and perfect for when you're craving fall flavors fast.
Course Dessert
Keyword fall, pumpkin, pumpkin spice
Servings 1
Author Brittney Long

Ingredients

Cake Base

  • 1/4 cup all purpose flour
  • 1 tbsp brown sugar
  • 1 tbsp corn starch
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1 tbsp vegan butter melted
  • 3 tbsp nondairy milk (I used sweetened soy)
  • 1 tsp vanilla extract

Pumpkin Spice Swirl

  • 1 tsp pumpkin spice
  • 2 tsp all purpose flour
  • 1 tbsp brown sugar
  • 1 tbsp vegan butter melted

Optional Toppings

Instructions

  • In a large microwave-safe mug, combine the dry cake base ingredients and stir with a fork.
  • In a small bowl, mix the melted vegan butter, nondairy milk, and vanilla extract.
  • Pour the wet ingredients over the dry ingredients in the mug and mix until the dry ingredients are no longer dry.
  • In a small bowl (you can use the same one you already used), mix together the pumpkin spice swirl ingredients. Pour this mixture over the cake batter in the mug and gently swirl it in until it is about half mixed.
  • Microwave the mug cake for 45 seconds to 1 minute and 15 seconds. Time will vary based on the size of your mug and the wattage of your microwave. Remember that you can always add more time, but you can't take it away, so start with the lower number if you are unsure.
  • Patiently (I know, I know) wait at least 2 minutes for your cake to cool.
  • Top with ice cream and/or pumpkin caramel if you're using, dig in, and enjoy!

As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it. 

Categories: Desserts

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