October 2, 2014
This mug cake is fluffy and moist and completely flourless.
I’m back to making mug cakes again! It’s been a while. When you create 100 recipes for a book, you sort of run out of ideas after. Earlier this week, I successfully made mini flourless pumpkin peanut butter muffins, so of course I needed to try creating a mug cake version. It was fun to get back into creating mug cakes. My kitchen was littered with mugs, several sets of measuring spoons and ingredients. Of course washing the dishes after wasn’t very fun…
I tried to drizzle on some salted caramel but the cake was still warm and it melted like crazy. So no pretty decorated cake picture this time.
As you can see, the cake itself is overflowing. This is because I doubled the recipe. A single serving uses half an egg and I know people don’t like to deal with half eggs so I thought I’d double it. Then I made the misjudgment of placing it in this dainty mug thinking it wouldn’t rise too much because flourless cakes usually don’t.
Cut to me cleaning up the overflow from this mug cake in microwave. So yeah, if you’re going to double up on this recipe, I recommend using a bigger mug.
The pumpkin flavor in this cake is very faint. It’s there for texture and it adds an orange hue to the cake. Like with the muffins, you can add a little cinnamon to bring out the pumpkin flavor a little more, or just treat this like a flourless peanut butter mug cake.
Pssst. If you’ve enjoyed my mug cakes, my 5-Minute Mug Cakes book is out and available at almost all major bookstores online and in-store. Here are some links.
- 2 tbsp peanut butter (see note)
- 1/4 tsp baking powder
- 1 1/2 tbsp granulated sugar
- 1/8 tsp cinnamon optional (see note)
- 2 tbsp whisked egg (see note)
- 2 tbsp pumpkin puree
- salted caramel sauce for topping
Combine all ingredients, except for the caramel sauce, into a microwave-safe mug. Mix with a small whisk until batter is smooth.
Cook in microwave for about 1 minute (2 if you are doubling the recipe). Top of cake should be dry. Wait for cake to cool slightly before adding caramel sauce and eating.
- I recommend using regular creamy peanut butter and not natural peanut butter otherwise the texture will not be right.
- If you want the cake to have more pumpkin flavor, I recommend using the cinnamon otherwise the cake tastes mostly of peanut butter.
- 2 tablespoons of an egg is about 1/2 of an extra large egg. If you don’t want to use a partial egg double the recipe (like photo in the post) and cook the cake for about 2 minutes, making sure you use a very large mug so it doesn’t spill out like mine.
- You can add about 1/8 tsp of cinnamon to bring out the pumpkin flavor because it’s more of a peanut butter cake than a pumpkin.
- The cake itself is not overly sweet, so I recommend using caramel sauce on top.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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