Jessica in the Kitchen · by Jessica Hylton★ 5.0 (35)
Pumpkin Mug Cake (Vegan)
NUTRITION · PER SERVING5M COOK
CAL 14%·PRO 11%
CARBS 50G70% OF CAL
4G FIBER26G SUGAR19G OTHER
FAT 9G28% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pumpkin mug cake is a vegan single-serving cake made in the microwave in under five minutes with pantry ingredients. It has warm pumpkin spice flavor and cozy autumn vibes.
dessertamericanbaked good⚡ microwave🔥 ovengluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 1- ½ tablespoon oil
- 2 tablespoons milk (any vegan milk works)
- 2 tablespoons sugar ( I use cane sugar, you can use brown or coconut too)
- 2 tablespoons pumpkin puree
- 4 tablespoons all purpose flour ( or gluten-free flour mix*)
- ¼ teaspoon baking powder
- ½ teaspoon pumpkin spice
- pinch of sea salt
- 1/2 teaspoon vanilla extract (optional)
At a glance
PER SERVING · TIME 5M
CAL 14%·PRO 11%
CARBS 50G70% OF CAL
4G FIBER26G SUGAR19G OTHER
FAT 9G28% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 4m
- Cook
- 1m
- Sodium
- 17mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 116mg
- Calcium
- 62mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 4M
- SODIUM
- 17MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.