Soft and fluffy single serve chocolate pumpkin cake that's actually good for you! NO added sugar or oil, gluten-free, and vegan-friendly.
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.
The trend has kind of died off, but in my home, they are still as popular as ever!
I have about five variations of chocolate 'mug' cakes.
I make them on a rotating basis, depending on my taste preference and where my allergies are at.
Strangely enough, this chocolate pumpkin cake I make around 'that time of the month'.
My body seems to need an extra dose of beta carotene during that particular week!
While I tend to get eczema from too many orange foods, on certain days, my system seems to literally need them.
This little cake is the perfect answer to a woman's cycle for three reasons:
- NO added sugar, which can wreak havoc on hormones.
- A nice dose of cocoa, which helps boost energy, elevate mood, and provide a bit of magnesium.
- Added oats, which help balance out those finicky estrogen levels.
To keep this chocolate pumpkin cake totally sugar-free, you can top it with some chopped unsweetened chocolate....but over here, we usually splurge and pile on the chocolate chips.
Hey, the cake is free of sweeteners, so I still consider it pretty guilt-free!
Plus, there are no added oils in the cake, leaving you even more wiggle room for a dollop of whipped cream. 🙂
Single Serve Chocolate Pumpkin Cake (Sugar-Free!)
- ½ c . oat flour , ground from oats
- 1 (heaping) T. cocoa powder
- ½ t . baking powder
- ⅛ t sea salt
- good dash cinnamon
- ⅓ c . pumpkin puree
- ¼ c . milk of your choice
- 1 t . vanilla
- chocolate chips or chopped chocolate , for topping
- Preheat the oven to 350 degrees.
- Mix all the ingredients until well combined.
- Pour the batter into a small, well-oiled ramekin.
- Top with chopped chocolate or chocolate chips.
- Bake 18-23 minutes, until toothpick is relatively clean.
- Cool and enjoy!
Add in some stevia for extra sweetness, if desired.
I like to use my Homemade Coconut Milk for this recipe, as it adds a bit of natural sweetness.
I love these ramekins by Rachael Ray for my single serving cakes!
A note about stevia: Up until recently, I had been relying on stevia quite a bit. Maybe a bit too much, as some internal health compass was directing me to ease up on it.
I still use it conservatively, but have found enjoyment in tasting the actual ingredients in a recipe, sans any sweetness, even if they are desserts.
From this point on, it will be mostly optional for the recipes I post. 🙂
Happy 2017 everyone!
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.
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!
Thanks Mary Ellen! 🙂
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.
SINGLE SERVING = my favorite phrase ever. Because it means I do NOT have to share with anyone else! 😉
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!
Yay, thanks so much Raia! 😀
Could I use preground oat flour? Since I already have it I was wondering if I could use it instead of grinding more oats.
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! 🙂
This sounds delicious! Do you think this could be made in the microwave? Thanks for a great post:)
Thanks Lynda! I'm not sure, I haven't used a microwave in years. If you try it and it works, let me know!
Thank you for the reply! I may try it and I will definitely let you know.