Gluten Free Pumpkin Mug Cake (or Sweet Potato) – Best Mug Cake Ever!

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When you taste this microwaved gluten free pumpkin mug cake, you’ll swear it was baked in an oven. It is the best and moistest mug cake I have ever had! It tastes just like pumpkin bread or sweet potato bread, depending on what you use. It only takes a couple of minutes to throw the together and cooks in only 2 minutes, Check out the texture in the video as well!

Pumpkin Puree or Mashed Sweet Potatoes

You have a choice of using leftover baked sweet potatoes and mashing them or pumpkin puree (homemade or from a can).

Gluten Free Pumpkin Mug Cake

In about 5 minutes, you can make this mug cake in a microwave and once cool, you'll be heaven! Choose mashed sweet potato or pumpkin puree.
Prep Time 3 minutes
Cook Time 2 minutes
Cooling Time 10 minutes
Total Time 5 minutes
Servings 1

Ingredients

  • 3 tablespoons milk of choice (nonfat) (see Notes section for dairy free tip)
  • 1-1/2 tablespoons neutral-flavored oil
  • 2 tablespoons mashed sweet potatoes or 100% pumpkin puree
  • 2 tablespoons light brown sugar
  • 1/8 teaspoon pure vanilla extract
  • 1/4 cup + 1 tablespoon Gluten Free All-Purpose Flour Blend
  • 1/2 teaspoon gluten free pumpkin spice** or Homemade
  • 1/4 +1/8 teaspoon gluten free baking powder Rumford's
  • Small pinch of salt
  • Chopped walnuts or pecans (optional)

Instructions

  1. Coat a mug with nonstick spray. Set aside.

  2. In a small bowl combine the milk, oil, pumpkin/sweet potatoes, brown sugar, and vanilla.

  3. In a separate bowl, whisk together the flour blend, baking powder, pumpkin pie spice, and salt.

  4. Add nuts, if desired.

  5. Add the dry ingredients into the wet ingredients and whisk, slowly incorporating the dry ingredients to prevent lumps. Then, scoop the batter into the prepared mug.

  6. Microwave the cake for 100 seconds. Continue to microwave in 10-second increments until set and the cake no longer falls when you open the microwave door. (A total of 120 seconds for a 1200-watt microwave.)

  7. Allow to cool completely.

    Texture of a Gluten Free Pumpkin or Sweet Potato Mug Cake
  8. Garnish with chopped nuts, confectioners' sugar, or a scoop of gluten-free vanilla ice cream.

Tips

*Realize that many dairy milk brands contain gum, which may create a sticky/gummy texture. Your best bet is to make your own homemade milk such as <a href="https://glutenfreerecipebox.com/gluten-free-rice-milk-recipe/">Rice Milk</a> or <a href="https://glutenfreerecipebox.com/raw-almond-milk-recipe/"> Unsweetened Almond Mik</a>. Use water over milk containing gum or use less gum in the flour blend.

 

 

**Multiple ingredient spice blends may contain a gluten anti-caking agent. If you cannot find a gluten free pumpkin spice, make your own blend at home.

 

4 Replies to “Gluten Free Pumpkin Mug Cake (or Sweet Potato) – Best Mug Cake Ever!”

  1. I made this tonight and it WAS delicious. Just the right amount of spice and went well with my hot cup of tea on this cold, rainy New England evening. I also like that it made one treat and I don’t have a whole cake tempting me 🎃

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