Print Recipe
4 from 2 votes

Pumpkin Mug Cake

Prep Time4 mins
Cook Time3 mins
Total Time7 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal
Servings: 1


  • 1 1/2 tbsp coconut oil
  • 2 tbsp coconut flour
  • 2 tbsp almond flour
  • 3 tbsp pumpkin puree
  • 1/4 tsp baking soda
  • 2 drops apple cider vinegar
  • 1/4 tsp vanilla extract
  • 1 egg
  • 1/2 tsp honey (or maple syrup)
  • 1/4 tsp ground ginger*
  • 1/2 tsp cinnamon*
  • 1/4 tsp ground cloves*
  • 1/4 tsp nutmeg*


  • Put the coconut oil in the mug and microwave for 15-20 seconds until melted.
  • Add to the mug the coconut flour, almond flour, pumpkin puree and baking soda. When adding the apple cider vinegar try to ensure that it makes contact with the baking soda (the baking soda will fizz when it touches the apple cider)
  • Finally stir in the vanilla extract, egg, honey and spices. Make sure everything is very well mixed 
  • Microwave the mug for 2 1/2 to 3 minutes or until the bread has risen and the top is fully cooked and no longer wet to the touch. Serve topped with chopped walnuts or coconut whip cream. 


*the spices can be swapped for 3/4 tsp pumpkin spice