Esta Pastel de calabaza vegano en taza is a delicious healthy snack ready in 90 segundos. It tastes like a fluffy pumpkin muffin except it’s a single-serve recipe baked in the microwave for a quick snack.
When the Fall season is here, and if you don’t feel like baking a batch of pumpkin muffins, try this healthy pumpkin mug cake if you don’t have time for a full-fledge Pastel de calabaza vegano or Brownies veganos de calabaza.
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Pastel de calabaza vegano en taza
Ingredientes
- ¼ taza de Puré de calabaza
- 1 cucharada de Aceite de oliva de sabor suave - o aceite de coco derretido
- ½ cucharadita de Vainilla
- 4 cucharadas de Harina para todo uso - Notas 1
- ¼ cucharadita de Levadura en polvo
- 1 cucharada de Azúcar de coco - Notas 2
- ¼ cucharadita de Canela
- ¼ cucharadita de Especias para pastel de calabaza
Opcional
- 1 cucharadita de Leche de almendras
Instrucciones para la impresión en alta definición
- Select a microwave-safe coffee mug with a diameter of about 3 inches (8 cm) and a minimum height of 1.9 inches (5 cm). This prevents the batter from overflowing.
- In the mug, whisk the wet ingredients: pumpkin puree, oil, and vanilla extract.
- Whisk in coconut sugar, spices, baking powder, and flour until the batter is smooth and thick. If it is too dry, stir in the optional almond milk.
- Bake in the center of the microwave for 90 seconds at 800W for 70-90 seconds. If your microwave works at lower power, you may have to increase baking time by 10-20-seconds.
- Enjoy immediately with a drizzle of icing sugar and almond milk, or add some vegan dark chocolate chips on top.
hornear al horno
- Bake the mug cake in an oven preheated to 350°F (180°C) for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Use an oven-safe greased ramekin or 4-inch cake pan.
Notas
Nutrición
Ingredientes y sustituciones
All you need to make this easy pumpkin spice mug cake are:
- Harina para todo uso – You can also use oat flour or white spelt flour. If you use oat flour, the mug cake is more fragile, and dense, and less fluffy. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
- Puré de calabaza – I use pure canned pumpkin puree. Don’t confuse it for pumpkin pie filling. Pumpkin puree is made with just one ingredient: pumpkin. It has no added sugar or added oil.
- Azúcar de coco – or any other non-refined sugar.
- Aceite de oliva ligero – You can also use melted coconut oil, melted vegan butter, or any oil you like to bake with.
- Extracto de vainilla – for the taste.
- Pastel de calabaza con especias – You can either buy a pumpkin spice mix or make it yourslef!
- Levadura en polvo – To give the cake a bit of a rise.
- Canela – por el sabor.
- Pizca de sal – optional if you want to decrease sodium, skip the salt.
How To Make Vegan Pumpkin Mug Cake
A pumpkin mug cake has essentially all the same ingredients as a cake or muffin, but it’s easy to whip up in a coffee mug and bake in under 2 minutes in the microwave. You have two options for this recipe: you can prepare the mug cake in a small bowl or in the coffee mug itself. I do like a small shallow bowl as it makes it easier to stir the dry ingredients with the wet ingredients.
- In the bowl, stir the pumpkin puree, oil, vanilla extract, coconut sugar, and spices. Then, stir in flour and baking powder (foto 1).
- Add a teaspoon of almond milk if the batter is too thick or very hard to combine (foto 2).
- Transfer the mug cake batter to a microwave-safe mug. Bake it in the microwave at 900W for 90 seconds or until the mug cake rises above the mug and stays high for about 20 seconds.
- You know a mug cake is cooked when the top is set and dry to the touch. If it is too wet in the middle, return it to the microwave and microwave it for an extra 10 seconds.
Opciones de sabor
You can play with flavors and serve the mug cake with:
- Chocolate Chip Pumpkin Mug Cake – Stir a tablespoon of dark chocolate chips or vegan white chocolate chips in the pumpkin batter before baking in the mug cake.
- Banana Pumpkin Mug Cake – Swap the oil for a tablespoon of mashed banana.
- Peanut Butter Pumpkin Mug Cake – Replace the oil with a tablespoon of pure peanut butter or almond butter.
Sirviendo
This single-serving dessert is even better topped with:
- A scoop of vanilla ice cream.
- A drizzle of my glaseado real vegano. It’s basically a tablespoon of icing sugar with a few drops of almond milk that I drizzle on top of the warm mug cake.
- A pinch of pumpkin pie spices to boost the fall flavors.
- Chopped pecans, walnuts, or hazelnuts.
- Una cucharada de Crema batida vegana.
Intercambios para personas con alergias
This pumpkin mug cake is naturally dairy-free and egg-free. However, below are some ingredient swap ideas for you to try.
- Sin gluten – You can replace the all-purpose flour with gluten-free oat flour. For a gluten-free version, use my Guía de conversión a una dieta sin gluten.
- Azúcar de coco – You can use any sweetener instead, like sugar or maple syrup.
- Libre de aceite – You can swap oil for almond milk, soy milk, or unsweetened apple sauce.
Preguntas frecuentes
Here are my answers to your most frequent questions.
You need the perfect ratio of baking powder to flour. Too little of it, and it doesn’t rise. Too much of it, and it over-rises and shrinks.
Mug cakes tend to be dense if there’s not enough baking powder.
Mug cakes can lack fluffiness if they are lacking baking powder or if the batter hasn’t been well mixed and ingredients are stuck to the bottom of the mug.
Más recetas de pasteles en taza
If you love easy desserts, I have many mug cake recipes for you to try. Here’s some inspiration for you below.
Glad to see that you indicated a way to bake these in an oven – since we don’t have a microwave.
I made this and it was sooo good. A quick and easy dessert. I used Bob’s Red Mill all purpose gluten free flour and it came out perfect! No milk needed. Thank you.
Do you think I could sub the flour with protein powder?
It will come up very packed and dense like a block without flour
Mug cake fan here. Loved it. Makes me feel like fall. Well I can already see fall when I look through the window so I guess it all checks out 😀
Gracias!
Do you think it would work with coconut flour?
No, I am sorry it won’t work. Coconut flour is 4 times more absorbent than flour and makes batter ultra dry and crumbly when there’s no eggs in the recipe – and we don’t use eggs in our recipes so I can’t recommend much more, I am sorry.