I found this recipe online and had to try it gluten free. I am addicted to pumpkin, and sometimes I just don’t want to bake. Well, it’s not the baking I don’t want to do… It’s the cleaning up. This recipe is made in a mug and is ready to eat in 5 minutes. That’s what I call the perfect lazy dessert.
Pumpkin Mug Cake
- 7 tablespoons GF flour (I used 3 tablespoons of brown rice and 4 tablespoons of sorghum)
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon pumpkin spice
- 2 tablespoons coffee (or milk of your choice)
- 1/4 cup canned pumpkin
- 2-3 tablespoons walnuts
- 1 egg
In your microwavable mug, mix together your dry ingredients (flour, sugar, cinnamon, pumpkin spice). Mix in your pumpkin and coffee until it’s well incorporated. Then, add your egg. Mix it well and then stir in your walnuts.
Pop it in the microwave for 4.5 minutes (I did 3 minutes like the recipe suggested, but then you are supposed to turn your microwave to 50 percent power for 2 additional minutes. I don’t have that option, so I just microwaved it for 1.5 more minutes)
Be careful, your mug will be hot! Let it cool for a minute and then tip it out over a plate. So cool, right? You could make a powdered sugar glaze, but I just poured some sugar free maple syrup on it.
It was my first attempt at baking something from scratch other than chocolate chip cookies. (I mean, real baking… Not just the add water, comes in a box kind.) Overall it was a huge success!
I am obsessed with Karina’s Kitchen and her wonderful gluten-free recipes (http://glutenfreegoddess.blogspot.com/). I decided to tackle one of her baking recipes and thought it necessary to try something with pumpkin. Thanksgiving is coming up after all, and I’ll be damned if I don’t have a gluten-free pumpkin dessert to scarf down (while the family is eating delicious, gluten filled pumpkin pie)!
I brought this cake to school and everyone loved it. They couldn’t believe that it was gluten-free and many people asked for the recipe.
Here’s the recipe: http://glutenfreegoddess.blogspot.com/2005/12/maple-frosted-pumpkin-cake.html
My cake sunk a bit in the middle which (thanks to Karina and her advice) might have been because
a. my oven wasn’t completely pre-heated (I tend to rush and just throw stuff in the oven)
b. the ingredients were cold, humid, or damp (who would’ve thought!)
c. my measurements were off (once again, I am horrible at using measuring cups and didn’t realize there was a difference between wet/dry measuring cups…. besides the fact that they are easier to use. I’ll learn!!!!)
I highly recommend it. I’m pumped to show off my new baking skills to my family come Turkey Day… My aunt is hosting Thanksgiving this year, so now I just need to figure out how I will get the rest of my turkey fix (and all the necessary side-dishes) gluten-free…. One thing at a time, right? 🙂