Vegan Pumpkin Mug Cake

Spoon holding serving of pumpkin mug cake.

4.86 from 14 votes

This 3-minute Vegan Pumpkin Mug Cake with whole wheat flour, date sugar, pumpkin puree, and pumpkin spice is a healthy sweet treat that's perfect for pumpkin season!

Prep Time1

Cook Time2

Total Time3

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings:

Calories: 222kcal

Author: Alison Corey

Ingredients

4 tbsp whole wheat flour
2 tablespoon date sugar
1 teaspoon baking powder
½ teaspoon pumpkin pie spice
2 tbsp pumpkin puree
3 tablespoon oat milk or dairy free milk of choice
½ tsp vanilla extract

Instructions

Mix all the dry ingredients together in the mug (flour, sugar, baking powder, and pumpkin pie spice).
Add the wet ingredients (pumpkin puree, dairy-free milk, and vanilla). Stir to combine, making sure you combine the dry ingredients at the bottom of the mug.
Microwave for 2 minutes on high. Remove from microwave. Top with coconut whipped cream and a sprinkle of pumpkin pie spice.

Notes

Tips for Making Vegan Pumpkin Mug Cake

Use a large mug. This will give the cake batter enough room to rise.
If you want a gluten-free version, sub your favorite gluten-free flour mix.
Use your favorite dairy-free milk in this recipe.
Mix the dry and wet ingredients thoroughly, but don't overmix. You don't want any dry flour or baking powder chunks, but you also don't want a dense cake.
If you don't have pumpkin pie spice, use ½ teaspoon cinnamon with a pinch of nutmeg, cloves, and ginger.
Other toppings include chocolate chips or chopped nuts.
If you have leftovers, wrap your mug in plastic wrap and store it in the refrigerator for up to 5 days. If you want your cake to be warm again, heat it for a few seconds in the microwave.

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