Fall Treat #2 - Gluten Free Pumpkin Chocolate Chip Mug Cake

Fall Treat #2 - Gluten Free Pumpkin Chocolate Chip Mug Cake

Tuesday, November 5, 2013

Being gluten free is not easy when you have an intense love for bread. I enjoy cookies, brownies, pastries, pizza, cake, cupcakes, cookie dough balls, pot-pie, rolls, biscuits, crackers, pita chips, any dessert ...and the list goes on and on. Due to some very annoying stomach issues, I have recently become gluten free. Although it is challenging and costly, it has made me feel a million times better! I really feel that a gluten intolerance is causing my health problems, and this solution has made all the difference.  

One quirky little character trait that has been passed down to me from my dad is an immediate chocolate craving after dinner. We just can't go longer than a few minutes without needing to snack on some chocolate chip cookies or candy. So when I became gluten free, my search for a chocolatey dessert became a necessity. I had to find a sweet treat to counteract my salty dinners! This GF pumpkin mug cake is sweet, delicious, and only takes about two and a half minutes to bake...

GF Pumpkin Chocolate Chip Mug Cake

WHAT YOU NEED:

(Wet Ingredients)

1 egg

2-1/2 TBS Pumpkin puree

1/2 ripe Banana

2 TBS Maple Syrup

1 TBS Almond Milk

1/2 Tsp Vanilla extract 

(Dry Ingredients)

1/4 Cup Almond Flour or GF baking flour

1/4 Tsp Baking Powder

1 Tsp Pumpkin Pie Spice

1/2 Tsp Cinnamon

1/4 Tsp Nutmeg

Chocolate Chips (coated with a little flour)

Pecans

WHAT YOU DO:

In a large bowl whisk together all of the wet ingredients listed above until creamy. You may have to mash the banana with a fork until smooth. Once combined, add all of the dry ingredients (except the chocolate chips) and whisk together until evenly mixed. Next, add in your desired amount of chocolate chips and stir together. 

Find a shallow, round mug, and evenly coat the inside with butter or cooking spray. Once coated, pour in your GF pumpkin cake mixture. Cover the top with a couple chocolate chips, pecans, and a dash of pumpkin pie spice. Place in the microwave and bake for 2 minutes and 30 seconds, or until the cake springs back after touching the top. Be sure that it is cooked all the way through since it contains raw egg.

There you go! A simple, easy dessert that is chocolatey, festive, and gluten free. I can't wait to hear what you think of it when you try it!