That’s So Bare Life Pumpkin Mug Cake
A few months ago, I created a recipe with Bare Life’s Coconut Hot Cocoa and got the chance to share it with them, which lead to it being featured on their website and Instagram page! There was a lot of amazing feedback, which not only made my celiac heart happy but also made me want to see what else I could do with the recipe.
Photos courtesy of Bare Life
I had been making a homemade Pumpkin Spice Latte one morning and was excited about the tasty warmth in my mug that I was about to wrap my hands around to start my workday and instantly thought of the mug cake! I knew that I could add a little bit of Fall into this recipe for the perfect treat during the Fall holiday season. The Chocolate Pumpkin Mug Cake was born from once again trying to figure out what else I could make with the cocoa mix in one of my favorite mugs!
For the OG recipe, please go read my full feature on Bare Life’s website. Also, if you start to drool while reading the recipe, decide to make the recipe, and need Bare Life Cocoa, please utilize code “ThatsSoCeliac10” at checkout for 10% off your entire Bare Life order.
Photos by Emily Mathewson Photography
Ingredients:
· 3 TBSP [1 Serving] Bare Life Coconut Hot Cocoa
· 4 TBSP Superfine Almond Flour
· 2 TBSP Gluten Free Oat Flour *
· 1/2 TBSP Tapioca Starch
· 1/4 TSP Baking Powder
· 1/8 TSP Sea Salt
· 1/4 TSP of Pumpkin Spice
· 2 TBSP Water
· 2 TBSP Pure Maple Syrup [I use Grade A]
· 1/4 TSP Vanilla Extract
· 1 TBSP of Pumpkin Puree
· 2 TBSP Enjoy Life Dark Chocolate Chips
· Coconut Oil Spray or Cooking Spray
Equipment:
· Mixing Bowl
· Tablespoons
· Teaspoons
· Spoon
· Your Favorite Mug
Instructions:
In a small bowl, combine all the dry ingredients and make sure there are no lumps.
Add 1 & 1/2 Tbsp of the chocolate chips. Save the remaining 1/2 Tbsp for the end.
Add the wet ingredients to the dry ingredients and mix until the batter is completely smooth.
Lightly spray your favorite mug with coconut oil spray so the cake doesn't stick.
Pour the cake batter into a mug and then add the remaining 1/2 Tbsp chocolate chips on top of the batter.
Place the mug in the microwave and cook for 1 minute and 15 seconds. This should give you a fluffy and fudgey cake in a mug!**
Let the mug cake cool for a few minutes before digging in.
Enjoy your creation!
Extra Notes:
*If you do not want to use gluten free oat flour, then you can use sorghum flour instead.
**If your microwave is super powerful, try microwaving for just 1 minute only. If you want to make this in the oven, preheat the oven to 350°F and line a muffin pan with two parchment paper muffin liners. Follow steps 1-4 then bake for 15-20 minutes. Based on your oven, the bake time can vary. Cake is ready when toothpick inserted comes out clean.
