Pumpkin Mug Cake Vegan Recipe for Your Pressure Cooker
This vegan pumpkin mug cake is a quick and cozy dessert, perfect for your pressure cooker or microwave. Made with simple pantry ingredients, it delivers moist, spiced pumpkin flavor in under 5 minutes.
Ingredients
Main ingredients
- ½ tablespoon oil any kind, coconut preferred
- 2 tablespoons vegan milk any kind (almond, soy, oat, etc.)
- 2 tablespoons sugar cane, brown, or coconut sugar
- 2 tablespoons pumpkin puree
- 4 tablespoons all purpose flour or gluten-free flour mix
- ¼ teaspoon baking powder
- ½ teaspoon pumpkin spice
- pinch sea salt
- ½ teaspoon vanilla extract optional
Instructions
Instructions
- In a microwave-safe mug, add oil, vegan milk, sugar, pumpkin puree, and optional vanilla extract. Whisk together for about 15 seconds.
- Add flour, baking powder, pumpkin spice, sea salt and stir until smooth with no lumps.
- Microwave for 80 to 85 seconds. It's okay if slightly undercooked; it will continue cooking while it cools.
- Let the cake cool for about 5 minutes before eating.
Notes
Microwave on high (1000 Watts). Adjust time if needed. Gluten-free flour works well too. Do not overcook the mug cake; it continues cooking as it cools. Optionally bake in oven at 350°F/180°C for 25-30 minutes in an oven-safe ramekin. Store leftovers covered in fridge for 1-2 days, warm before eating.