Paleo Gluten-Free Pumpkin Spice Mug Cake
Try this Paleo Gluten-Free Pumpkin Spice Mug Cake recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
contains honey
dairy free
pescatarian
- 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons coconut flour
- 2 tablespoons pumpkin puree (not pumpkin pie filling)
- 1 tablespoon honey or maple syrup
- 2 tablespoons almond flour
- 1 teaspoon pumpkin pie spice or ground cinnamon or for store-
- 1 egg white from an egg not carton
- 1/4 cup unsweetened almond milk (or other milk)
- 2 teaspoons mini chocolate chips (i like enjoy life brand.)
- Carbohydrate 29.4490460257929 g
- Cholesterol 1.63333333001956 mg
- Fat 42.7577820776929 g
- Fiber 10.7043620441712 g
- Protein 7.7892195784468 g
- Saturated Fat 33.1049983533419 g
- Serving Size 1 1 mug cake (124g)
- Sodium 219.563562412441 mg
- Sugar 18.7446839816217 g
- Trans Fat 2.5285076246914 g
- Calories 501 calories
Mix first 5 ingredients in a medium microwave-safe mug, that has been greased or sprayed with non-stick cooking spray. Stir in the remainder with a small whisk or fork until batter is smooth.Cook in microwave for approximately 1 minute and 45 seconds, depending on your micrwave. Cake is best eaten immediately or not long after being cooked. Enjoy topped with whipped cream, vanilla ice cream or vanilla yogurt!
