Preview
High Fiber Pumpkin Mug Cake
5 min
Prep Time2 min
Cook Time7 min
Total TimeThis delicious pumpkin mug cake is high in fiber due to the combination of coconut flour, ground psyllium husk & pumpkin puree, and yet still so soft & moist. Free from gluten & sugar, it’s the perfect healthy Fall treat for dessert or breakfast!
Ingredients (1 serving)
MetricImperial
Wet ingredients
4 tbsp pumpkin puree
1 egg
1 tbsp non-fat milk
1 tsp vanilla extract
10 drops stevia
Dry ingredients
1 tbsp coconut flour
1/2 tsp baking powder
1 tbsp ground psyllium husk
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
Toppings
4 tbsp non-fat vanilla Greek yogurt
1/2 gluten-free cookie, crumbled
- In one bowl, add wet ingredients and mix until combined.
- In another bowl, add dry ingredients and mix until combined.
- Mix wet and dry ingredients together until combined.
- Pour mixture into a large microwave-safe mug or bowl and microwave on high for 2 minutes.
- Carefully remove the mug from the microwave. Place a plate, upside down, on top of the mug and then invert to flip the cake onto the plate. If the cake is stuck, simply run a knife around the edge the loosen it up.
- Let cool for a few minutes, then top with vanilla Greek yogurt and crumbled cookie. Enjoy!
Notes
- For dairy-free, substitute non-fat milk with any other plant-based milk of choice, and Greek yogurt with soy or coconut yogurt.
- You may substitute stevia with any other sweetener of choice.
- Feel free use any gluten-free biscuit or cookie you have on hand, such as this 3-Ingredient Peanut Butter Cookie. Otherwise, chopped nuts or anything with a crunch would work fine too!
- Try not to substitute coconut flour with another flour. If you do, you'll need to play around and adjust the amount of milk used, as coconut flour is very absorbent compared to other flours.
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