S’mores Pumpkin Mug Cake
This vegan s’mores pumpkin mug cake is an easy fall treat that uses basic pantry ingredients. Baked in the microwave in just 1 minute.
I’ve become very fond of mug cakes over the past year. I know it can seem doubtful that you can make a delicious treat in your microwave, but it’s possible. And since my first one I feel like I’ve discovered so many different combinations that have lead to very enjoyable and delicious cozy evenings with a warm mug cake in hand. This vegan s’mores pumpkin mug cake infuses a lot more fall happiness in each bite. Warm with melty chocolate and vegan marshmallows, it’s the perfect single serve dessert.
Why you’ll love this s’mores pumpkin mug cake
- This mug cake can be made gluten free and allergy free! Just use oat flour and a seed based butter.
- It’s the perfect cake consistency with a perfect soft and fluffy texture.
- Can be made in a pinch with simple pantry ingredients.
Ingredients you will need for your s’mores pumpkin mug cake
- Flour: use all purpose flour, spelt flour, white wheat flour, whole wheat pastry flour, or gluten free oat flour
- Baking powder: helps to give your cake rise so it can remain fluffy
- Brown sugar: you can opt for coconut sugar, but do not swap for maple syrup as this will mess with the ratios of dry to wet ingredients
- Salt: this helps to balance out the sweet by bringing emphasis of these flavors without being too overwhelming
- Peanut butter or almond butter: adds a nice moisture to the cake
- Pumpkin purée: binds the ingredients and provides additional moisture to the cake
- Pumpkin pie spice: is it a fall recipe without this?
- Almond milk: helps to bring the batter together
- Dairy free chocolate chips: a must for s’mores
- Vegan marshmallow minis: yes there are vegan ones!
How to make a vegan s’mores pumpkin mug cake
- In a medium size microwave safe mug, add dry ingredients except marshmallows and chocolate chips and combine evenly.
- Pour in peanut butter, pumpkin puree, and almond milk and whisk together with a fork to make a smooth batter.
- Fold in marshmallows and chocolate chips. Top with a few remaining chocolate chips and mushrooms on the surface of the batter.
- Place mug in the microwave for at least 1 minute. If batter still appears wet, microwave for an additional 15 seconds. Allow to cool slightly before enjoying.
Tips for making a good vegan s’mores pumpkin mug cake
- Use a medium to large size mug. As the batter cooks in the microwave, it will get taller and can overflow in smaller mug cakes if you are not paying attention. If you only have a small mug, consider cooking for 30 seconds and then opening microwave door to allow and cool for 5 seconds before cooking for an additional 30 seconds.
- I used vegan marshmallows, from Dandies but feel free to omit if you do not have any on hand or replace with more chocolate chips.
- If you want your mug cake to not have a strong peanut butter flavor to it, feel free to use some more neutral nut/seed butter alternatives like sunflower butter, tahini, and almond butter.
- This mug cake can be baked in the oven. Use an oven safe dish or ramekin to place batter in. Place in the oven to bake at 350F and cook for about 15 to 20 minutes or until a toothpick runs lean from the center.
More mug cake recipes
S’mores Pumpkin Mug Cake
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Cuisine: American
Description
This vegan s’mores pumpkin mug cake is an easy fall treat that uses basic pantry ingredients. Baked in the microwave in just 1 minute.
Ingredients
Scale
- 2 tbsp flour
- 1/4 tsp baking powder
- 1 tbsp brown sugar
- Pinch of salt
- 1/4 tsp pumpkin pie spice
- 1 tbsp peanut butter or almond butter
- 1 tbsp pumpkin purée
- 2 tbsp almond milk
- 2 tsp dairy free chocolate chips
- 6–7 vegan marshmallow minis
Instructions
- Add flour, baking powder, brown sugar, spice, and salt to a large mug and mix to combine.
- Mix in peanut butter, pumpkin and almond milk and stir well to make a batter.
- Fold in chocolate chips and marshmallows then add a few to top the surface of the mug as desired.
- Microwave for 30 seconds and rest for 5 seconds then microwave for an additional 30 seconds. Allow to cool slightly before consuming.
Oven Instructions
- If using an oven, preheat your oven to 350F. Add your batter to a 4 oz ramekin and bake for about 15-20 minutes to allow cake to fully bake. Poke center of cake with a toothpick and test to make sure the toothpick comes back clean.
Notes
- If mug cake looks raw in the center, microwave for an additional 15 seconds.
- The following flours have been tested for this mug cake: spelt flour, whole wheat pastry flour, white flour, and gluten free oat flour. If you test other flours, let me know how they turn out!
Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
Perfect fall treat when I don’t want to bake! I didn’t have mini s’mores but I tore the regular sized marshmallows I had into pieces and it worked fine. I like this better than normal s’mores!
So glad you enjoyed this. Love having this when fall begins. I always manage to have extra pumpkin everywhere. Thank you so much for making this Michelle. 🙂