Pumpkin Cake in a Mug with Chocolate Topping

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on Nov 14, 2012 in Detox Snacks
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, Paleo
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Okay, now, I am not an advocate for cooking in the micro, but I did try this and it’s pretty good I must say.  Great if you are detoxing, lowering sugar or for any Paleo folks out there!  Check out the original recipe here

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or follow along!

Note: the cake is not NEARLY as delicious (in my opinion) without the whip/sauce.  It was a teeny bit eggy tasting without it.  Although it was good, as a stand alone I can’t say I recommend it without 2 tablespoons of agave or maple syrup.  Also, you could kick in some chopped pecans and raisins for sweetness.

From PaleoOMG (adjustments from me!):
Prep time: 

Cook time: 

Total time: 
Serves: 1
Ingredients for your “cake:”
  • 1 tablespoon pumpkin puree
  • 1.5 tablespoons coconut flour (or almond meal if you are in a pinch)
  • 1 egg + 1 egg white
  • 1 tablespoon melted coconut oil
  • 2 tablespoons canned coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon baking soda
  • pinch of salt
For your chocolate whip:
  • 1 tablespoon coconut butter
  • 1 tablespoon canned coconut milk
  • 1 teaspoon almond butter (or other nut butter)
  • 1 teaspoon unsweetened cocoa powder
  • ¼ teaspoon vanilla extract
  • pinch of salt
Instructions:
  1. Mix everything for the cake in a mug!
  2. Put it in the microwave for 1:30-2:30 minutes!
  3. While your cake cooks, mix together your chocolate whip!
  4. Once your cake is done (let it cool because that sh*t gets hot) and top with your chocolate whip/sauce.
Notes:
Not on the sugar detox? Lucky. Add honey or maple syrup!

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