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Last Updated on November 28, 2020
If you love pumpkin as much as I do, you’ll love this aip mug cake recipe. It takes 5 minutes to make and the result is a moist, pumpkin-y muffin! No oven required for this recipe, and it makes a delicious single-serving aip pumpkin mug cake that is the perfect allergy-free treat when the weather gets crisp.
It’s September and you know what that means: Pumpkin everything!
I could not help but share this super simple recipe for an aip pumpkin mug cake for a special treat for fall.
This recipe is from Paleo Mug Muffins, There are 25 delicious, fluffy, and flavorful single-serving mug cake recipes that taste like they are fresh from the bakery in this ebook, and they are all paleo-friendly (you’d never guess it though)!
How to make this AIP Mug Cake
It doesn’t get any easier to make this recipe. Simply mix pumpkin puree, coconut milk, tigernut flour, coconut flour, molasses, honey, cinnamon and baking soda in a microwave safe bowl.
Place in your microwave for 5 minutes to cook. To spice it up, you can add whipped coconut cream and sprinkle with cinnamon.
AIP Pumpkin Mug Cake
Ingredients
- 1/2 cup pure pumpkin puree
- 2 tablespoons canned full-fat coconut milk
- 1/4 cup tigernut flour
- 2 tablespoons coconut flour
- 1/2 teaspoon molasses
- 1/2 tablespoon honey
- 1/2 teaspoon ground cinnamon power
- Pinch baking soda
Instructions
- In a small bowl, stir together the pumpkin puree and coconut milk.
- Add the remaining ingredients and mix well.
- Scoop into a large coffee cup or small ramekin and microwave on HIGH (100 percent power) for 3-5 minutes, or until cooked through.
Do you know if this recipe has been tried without tigernut flour? If so, what adjustments were made to the recipe? I was hoping to see if anyone had tried this in the comments, but it looks like those are private. There isn’t a store to buy it from in my area, and I am hoping to make it tomorrow or I would just get it on Amazon. 🙂
Thanks,
Cathy
I’ve never made it with an alternative flour hun so I would recommend tigernut. You can grab it on Amazon.
This looks really yummy and I’m curious to try tigernuts. I do not use a microwave. Do you know what the baking time and heat setting would be in the oven?
I would cook it for 10 to 15 minutes in the oven until a toothpick comes out clean.
is there anything i can sub for the molasses?
It will change the flavor but maple syrup should work well.
I added a pinch of ginger, clove and nutmeg to this and used cassava flour instead of tigernut. It’s delicious!
I just tried this with subbing almond flour for tigernut and it did not work out great. the texture was much “rougher” than pictured. I also found the cake a little bland even though I added nutmeg, cloves, and a hint of ginger but I do think the texture issue could be a factor! If you try subbing almond flour maybe try reducing it.
Almond flour does not have the same characteristics as Tiger nut. Tiger nut is much more starchy. I’m glad it came together.
While we found the flavor favorable, the texture was something like wet sand or dry peanut butter. Yes it was moist. But it was uncomfortable to eat and swallow. At 3 minutes in microwave it was still batter-like. At 5 min, it was moist, yet sticky or chewy.
Wondering how else to fix texture.
Sorry it didn’t work for you Judy!
FYI – I used a ripe banana instead of pumpkin, Dutch any sweetener and it was delicious and had a great texture! Def recommend as an alternative.
So glad you enjoyed it!
I made this, it was good! I subbed casava flour for the tigernut so needed to double the coconut milk. I cooked for five minutes. I will make it again! I also made one for my little girl and added dairy free chocolate chips to hers, she liked it as well! Thanks for sharing the recipe!
So glad you both enjoyed it!