One-Mug Pumpkin Maple Cake
for two portions, double ingredients and "bake" in 2 mugs
3 tablespoons pumpkin
1/2 teaspoon coconut oil, melted
2 tablespoons coconut milk or other nondairy milk mixed with 1/2 teaspoon lemon juice
2 tablespoons coconut flour or almond flour
1 tablespoon pure maple syrup
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/4 teaspoon baking powder
dash sea salt
optional tablespoon pure maple syrup for additional glaze
1. Stir 1 tablespoon nondairy milk of choice mixed with 1/2 teaspoon lemon juice into a large mug; let thicken and curdle for 3 minutes.
2. Add all other ingredients into the mug, whisking until fully combined.
Microwave 1 minute 30 seconds, checking for done-ness, and if not done, microwave an additional 15-30 seconds. Alternately, preheat oven to 350 and bake mug 10-12 minutes. Really, it's that easy.
Let the cake cool a few minutes before removing from the mug, or grab a fork and eat it directly out of your impromptu ramekin. Drizzle a little additional pure maple syrup for additional sweetness. Be amazed.
Have a leftover portion? This also makes a sweet treat to tote to work or school. Let cool completely and store in a sealed bag or container; it will keep well until the next meal time.
Want to get creative? Remove the "cake", slice it down the middle and fill with applesauce for a little breakfast sandwich or dessert. Alternately spoon additional maple syrup on each half and sprinkle with a bit more cinnamon for a more dessert-y option. Really want to get decadent? Serve hot topped with nondairy ice cream or your favorite frozen yogurt for a fabulous dessert option.
Pure Canada Maple Syrup link here to find out more on maple syrup in your diet