ito Vegan na Mug Cake na may Kalabasa is a delicious healthy snack ready in 90 segundo. 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 Vegan na Pie ng Kalabasa or Vegan na Kalabasa na Brownies.
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Vegan na Mug Cake na may Kalabasa
Ingredients
- ¼ tasa Kalabasa Puree
- 1 kutsara Banayad na Lasa ng Langis ng Oliba - o tinunaw na langis ng niyog
- ½ kutsarita vanilla
- 4 tablespoons Flour ng Lahat-Lyong - Tandaan 1
- ¼ kutsarita Paghurno Powder
- 1 kutsara Asukal ng niyog - Tandaan 2
- ¼ kutsarita kanela
- ¼ kutsarita Mga Pampalasa ng Pumpkin Pie
Opsyonal
- 1 kutsarita Almond Milk
tagubilin
- 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.
Pagbe-bake sa oven
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
All you need to make this easy pumpkin spice mug cake are:
- Flour ng Lahat-Lyong – 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 gabay sa pagpapalit na walang gluten.
- Kalabasa Puree – 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.
- Asukal ng niyog – or any other non-refined sugar.
- Banayad na Langis ng Oliba – You can also use melted coconut oil, melted vegan butter, or any oil you like to bake with.
- Vanilla Extract – para sa panlasa.
- Pampalasa ng Kalabasa na Pie – You can either buy a pumpkin spice mix or make it yourslef!
- Paghurno Powder – To give the cake a bit of a rise.
- kanela – para sa lasa.
- Kaunting Asin – 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 (larawan 1).
- Add a teaspoon of almond milk if the batter is too thick or very hard to combine (larawan 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.
Mga Pagpipilian sa lasa
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.
Serving
This single-serving dessert is even better topped with:
- A scoop of vanilla ice cream.
- A drizzle of my vegan royal icing. 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.
- Isang kutsara ng Vegan Whipped Cream.
Mga Pagpapalit ng Allergy
This pumpkin mug cake is naturally dairy-free and egg-free. However, below are some ingredient swap ideas for you to try.
- Gluten-Free – You can replace the all-purpose flour with gluten-free oat flour. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Asukal ng niyog – You can use any sweetener instead, like sugar or maple syrup.
- Libre ang langis – You can swap oil for almond milk, soy milk, or unsweetened apple sauce.
Mga Madalas Itanong
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.
Higit pang mga Recipe ng Mug Cake
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 😀
Salamat!
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.