Running on Real Food · by Deryn Macey
Vegan Pumpkin Mug Cake
NUTRITION · PER SERVING7M COOK
CAL 24%·PRO 10%
CARBS 69G57% OF CAL
4G FIBER26G OTHER38G TOTAL SUGAR
FAT 22G41% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A single-serve pumpkin mug cake with chocolate chips, ready in seven minutes. Sweet, spiced, and perfect for a quick autumn treat.
dessertamericanbaked good⚡ microwavedairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 ½ teaspoons oil (7.5 mL)
- 2 tablespoons unsweetened non-dairy milk (30 mL)
- 2 tablespoons sugar (25 g)
- 3 tablespoons pumpkin puree (45 g)
- ½ teaspoon vanilla extract
- ¼ cup gluten-free or regular all-purpose flour (30 g)
- ¼ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- pinch sea salt
- 2 tablespoons dairy-free chocolate chips (30 g)
At a glance
PER SERVING · TIME 7M
CAL 24%·PRO 10%
CARBS 69G57% OF CAL
4G FIBER26G OTHER38G TOTAL SUGAR
FAT 22G41% OF CAL
10G SAT12G 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
- 2m
- Cook
- 5m
- Sodium
- 8mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 56mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 8MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.