Wednesday, September 19, 2012

1-minute Egg Free Pumpkin Cake (aka Pumpkin Mug Cake)

Here it is!!  My first pumpkin recipe of the season.  Delicious and moist, quick and egg free!  If you happen to have leftover cream cheese frosting lying around your fridge (which I happened too) you can use that or make the icing in the recipe.


 1-minute Egg Free Pumpkin Cake
From Egg Free Bakery
View Printable Recipe Here

2 tbsp pumpkin puree
1 tbsp applesauce
1 tbsp buttermilk
1 tbsp vegetable oil
5 tbsp flour
2 tbsp sugar
1/4 tsp cinnamon
1/4 tsp baking powder
dash salt
dash of nutmeg
dash of ginger

Cream Cheese Icing
1 tbsp cream cheese, softened
2 tbsp powdered sugar 
Splash of vanilla

In a small bowl combine the pumpkin, applesauce, buttermilk and oil.  Combine well.  Add the flour, sugar, spices and baking powder.  Stir until combined and smooth.  Lightly coat a 1-cup ramekin with cooking spray.  Pour cake batter into ramekin and smooth top.  Microwave 50-80 seconds, stop at 60 seconds and go from there.  Let cake cool a minute, invert onto a plate.  While cooling prepare cream cheese icing.  Spread icing over warm cake, garnish with a sprinkle of additional cinnamon, if desired and serve immediately.  This is best eaten warm!  Yields: 1 cake

*Note: This may also be  prepared and cooked in a regular mug too. :)  The ramekin just makes it fancier.  

Shared On Real Food, Allergy Free: Allergy Free Wednesdays 
and Melt In Your Mouth Monday Blog Hop
and Foodie Friday

3 comments:

  1. This looks delicious. :) I love the mug desserts, because I can't overdo it. It's so hard to have self-control, so this does the trick.

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  2. You mean I can eat pumpkin cake everyday... I will pin this recipe. Please share it on my foodie friday party today. I love how simple this is.

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