Wednesday, July 26, 2017

Coconut Flour (gluten free) Pumpkin Mug Cake - Yum!

Lately, my husband has been on a recipe kick... searching the internet and cooking sites for paleo and "ketogenic" recipes, that are also gluten free for me. 


In between my busy life and some travelling I've done lately, I just HAVE to take time now and then to bake a little bit. And that evening, I was really craving something sweet, and yet fairly healthy,.... and quick!

As I flipped through the recipes he had printed for me, I found this Coconut Flour Paleo Pumpkin Mug Cake on LowCarbYum that looked interesting to me, as I love pumpkin! So I tried it. All I can say is YUM... QUICK... FAST....EASY... NO MESS... AND YUM!


I mean in probably 8 minutes I was savoring that sweet, soft, cake-a-licious treat! I gathered the ingredients (not that many).... beat the eggs in a little bowl.... dumped them and everything else in the mug, mixed with a fork, and popped it into the microwave for 3 minutes! Done! let cool a few minutes, dump out, sprinkle with powdered sugar........... and eat! YUM.

Mix it up............

Nuke it.............

Pop it out of the mug............
It was good! Did I already say that? The texture was exactly like a cake... moist, spongy and very tastey. And what did I have to clean up? One small bowl....a fork and spoon... and the mug. 

I cut it in half and was going to be good and only eat half........ well, that didn't last very long. It was all gone within a half hour!  I didn't happen to have coconut flour, so I used a gluten free flour mix that I usually have on hand. It would be great with coconut flour too. And no oil or butter in it!

Two hefty morsels.............


Here's the recipe from lowcarbyum.

COCONUT FLOUR PALEO PUMPKIN MUG CAKE

INGREDIENTS:

3 tbs pumpkin puree (you could probably use smashed bananas or applesauce-it called for only tbs of the pumpkin but I used 3 tbs)
2 tbs coconut flour (I used a gluten free flour mix)
1 egg beaten
1 tbs coconut milk
1/4 tsp baking powder
1/2 tsp vanilla
1/4 tsp Sweet Leaf Stevia extract
1/2 tsp pumpkin pie spice (I added some extra cinnamon too)

INSTRUCTIONS:

Beat the eggs and milk in a small bowl. Then add them with all other ingredients into a mug or ramekin and blend well with a fork. (I used a larger than normal/heavy duty mug).

Microwave on HIGH for about 1-1/2 to 2 minutes until toothpick placed in center comes out clean. (I had to nuke mine for 3 minutes)

Remove from the mug if desired.

Serve warm with whipped topping or powdered sugar. (coconut cream makes it paleo friendly).

Calories: 89
Total fat: 5.1 gr
Cholesterol:  82 mg
Sodium: 49 mg
Dietary fiber: 3.2 g
Sugars: 1.6g
Protein: 4.1 g

I'm going to also try this with applesauce. My hubby doesn't care for pumpkin, so will try applesauce for a nice little spice cake.

Try it! You'll love it!


3 comments:

  1. I have coconut flour, and the other day I was looking for coconut milk but didn't find it. I'm thinking almond milk might be ok. Love the fact it's easy and not much to clean up, which is my least favorite part of baking.

    xxx

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  2. "Quick" and "Easy" in the same sentence. Perfect! This cake looks extra yummy, and I'd love to try this with bananas. Love the minimal clean up aspect. I'm bookmarking the recipe for later. Thanks for sharing, Marilyn. Hugs.

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