Paleo Double Chocolate Pumpkin Mug Cake

I wish I never learned to make a mug cake. Since I stumbled upon PaleOMG’s mug cake recipe a couple weeks ago, I’ve had to exhibit extreme self-control not to make one every day. I can’t say I have the best self-restraint. I’ve made four mug cakes in two weeks. Whoops. I don’t recommend making multiple mug cakes a day, but they make an amazing quick treat. 

I put a fall spin on the basic chocolate cake with none other than the fall go-to pumpkin! It seems the pumpkin craze is dying down a bit, and it isn’t even November! I’m guessing we are just in the eye of the storm, and the second wave of pumpkin madness is about to hit! 

Ingredients

Cake

1 1/2 tbls coconut oil

1 egg

1 tbls pumpkin puree

2 tbls maple syrup

1/4 tsp vanilla extract

1 1/2 tbls coconut flour

1 1/2 tbls almond flour

1 1/2 tbls raw caoco powder

1/4 tsp cinnamon

pinch of salt

1 tbls chocolate chip

Pumpkin Glaze

1 tbls pumpkin

1/2 tbls coconut milk

1/2 tbls maple syrup 

Directions

Rub coconut oil in the inside of your mug to prevent sticking. Mix coconut oil, egg, pumpkin puree, ample syrup and vanilla extract in mug. Stir in coconut flour, almond flour, caoco powder, cinnamon and salt. Finally fold in chocolate chips. Cook for 2 minutes 15 seconds in the microwave. While the cake cooks, mix together glaze. Serve warm with a drizzle of pumpkin glaze. 

Recipe adapted from PaleOMG here. 

Enjoy!

x vanessa