I think it’s safe to say that I generally eat pretty healthy. However, when I’ve got that hankering, I have an uncanny ability to produce something sweet out of thin air. My husband was amazed by this when we first got together. When you need something sweet… (and by “you” I mean “me”) …pretty much anything can happen. Chocolate chip topped peanut butter by the spoonful. Grilled almond butter and mango sandwiches. Ritz crackers topped with maple syrup sweetened almond butter. Mug cake. I didn’t invent that last one. I’ve known about these things for a while, and unfortunately, this isn’t the kind of thing you can just unlearn. You’re forever stuck with the knowledge that there’s cake available at all times. Once fall hits I start cracking open cans of pumpkin puree like crazy, and often I don’t use a whole can at once. Mug cake is the perfect excuse to use up 1.5 tablespoons of that leftover pumpkin puree. Maybe you bought too much when you went to make my vegan pumpkin pie or vegan pumpkin bread. You really don’t need an excuse though. This sucker takes just about three minutes to whip up. A few spoonfuls of flour, baking powder, spices and a pinch of salt. Then non-dairy milk, maple syrup, oil, pumpkin puree. Chocolate chips go in last. Stir it up, zap for a minute and dig in. Preferably top it with a scoop of dairy-free ice cream, but that’s your call.
Tips for Making Perfect Pumpkin Mug Cake
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