Soft and fluffy chocolate pumpkin mug cake that's actually good for you! Made with oat flour, pumpkin seeds, and a modest amount of maple syrup.
I'm a big fan of single serve desserts, especially those with the word 'chocolate' in the title.
When I first started blogging, single serve desserts were all the rage. While the trend has kind of died off, in my home, they are still as popular as ever!
I have multiple variations of chocolate 'mug' cakes, and I make them on a rotating basis, depending on my taste preference and where my allergies are at.
To keep this chocolate pumpkin cake even lower in sugar, you can top it with some unsweetened chocolate or top it with my Peanut Butter Frosting.
Over here, we usually splurge and pile on the (dark) chocolate chips.
Ingredients and substitutions
- Oat flour - I've also used spelt flour with success.
- Cocoa powder
- Baking powder
- Sea salt
- Cinnamon - Optional
- Pumpkin puree
- Grapeseed oil - Melted butter will also work.
- Milk - Any kind
- Maple syrup
- Vanilla extract
- Chocolate chips - Sweetened or unsweetened
Recipe notes
Add in some stevia for extra sweetness, if desired. I add about 5-10 drops.
I like to use my Homemade Coconut Milk for this recipe, as it adds a bit of natural sweetness.
These are the ramekins I like to use.
Chocolate Pumpkin Mug Cake
Ingredients
- ¼ cup oat flour
- 1 Tablespoon cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon sea salt
- dash cinnamon
- 2 Tablespoons pumpkin puree
- 2 teaspoons grapeseed oil or melted butter or coconut oil
- 3 Tablespoons milk of your choice
- 2 teaspoons maple syrup
- ½ teaspoon vanilla
- chocolate chips or chopped chocolate for topping
Instructions
- Preheat the oven to 350℉.
- Mix all the ingredients until well combined.
- Pour the batter into a well-oiled ramekin; it should hold at least 10 ounces in order to fit the recipe.
- Top with chopped chocolate or chocolate chips.
- Bake 12-13 minutes, or until top is springy to the touch.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Lynda
This sounds delicious! Do you think this could be made in the microwave? Thanks for a great post:)
Lauren
Thanks Lynda! I'm not sure, I haven't used a microwave in years. If you try it and it works, let me know!
Lynda
Thank you for the reply! I may try it and I will definitely let you know.
Susan
Could I use preground oat flour? Since I already have it I was wondering if I could use it instead of grinding more oats.
Lauren
Sorry for the delay Susan, yes oat flour is what I use. I just grind mine from oats, but if you have it already ground, that is fine! 🙂
Raia
You definitely speak my language. Haha! This sounds absolutely delicious! I love that you used an oven. I'm always wanting to make mug cake type things, but I don't have a microwave. You've saved me! Thank you so much for sharing this with us at Allergy Free Thursdays! I'm planning on featuring it at this week's party. 🙂 Hope to see you there!
Lauren
Yay, thanks so much Raia! 😀
GiGi
SINGLE SERVING = my favorite phrase ever. Because it means I do NOT have to share with anyone else! 😉
Rebecca
This is a fab idea, great for informal dinner partied with my sister and her family, always looking for sweet littl desserts for the 4 kiddies.
Mary Ellen @ VNutrition
Mug cakes are so good! I've used coconut and almond flour before but I haven't tried oat flour, I bet it's good. Excited to try your version! Pinned for later!
Lauren
Thanks Mary Ellen! 🙂
kimmythevegan
Oh it's so CUTE! I absolutely adore your teeny tiny baking dish - single serve cakes are awesome.
"...‘that time of the month’. My body seems to need an extra dose of beta carotene during that particular week!"
Hmmmm mine seems to need lots of chocolate around that time of the month haha 😉 So try this I will!
Thanks so much for sharing at Healthy Vegan Fridays, I'm pinning & sharing. I hope you're having a great week, Lauren.
Tammy
Yum!!!