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Chocolate Pumpkin Mug Cake


A gluten-free, sugar-free cake that you can make and eat in under 15 minutes.

INGREDIENTS

 FOR THE CAKE: 

  • 1 egg
  • 1 egg white
  • 2 Tablespoons pumpkin puree
  • 1 Tablespoon cocoa
  • 2 teaspoons coconut oil
  • 2 Tablespoons almond meal
  • 2 Tablespoons flax seed meal
  • 1/2 teaspoon baking powder
  • 2 Tablespoons Xylitol
  • 1/4 teaspoon pumpkin spice
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla

FOR THE ICING:

  • 2 Tablespoons soft goat cheese, room temp
  • 2 Tablespoons pumpkin puree
  • 1 ounce Lilly’s Original chocolate
  • 12 drops stevia
  • Garnish with Lilly’s chocolate chips

INSTRUCTIONS

FOR THE CAKE: 

Mix the egg is a microwave safe glass mug or bowl. Mix in the puree, coconut oil and xylitol.
Add the almond meal, flax seed meal, baking powder, cocoa and spices and mix well until blended.
Cook for 75 seconds in microwave.
FOR THE ICING: 
Melt 24 grams or about less than an ounce of Lilly’s chocolate.
Mix in the goat cheese and pumpkin puree and sweeten with stevia.
Layer on top of mug cake and add some chips on top.
    Recipe from Opera Singer in the Kitchen