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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.
shannon
Thursday 7th of October 2021
I made this. Pretty dry for gluten free & I like more sweet so add more honey maybe. Coconut flour sucks moisture & i added about 1/2 tbsp more coconut cream but thought it was still dry. Cooked 6 1/2 mminuttes & the bottom was done but top was not. Big coffee mug. Been cooking gf for 7 years now.
Tracy VanDemark Gauger
Tuesday 23rd of February 2021
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!
Kelly Bejelly
Sunday 7th of March 2021
So glad you both enjoyed it!
Sarah
Thursday 5th of September 2019
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.
Kelly Bejelly
Friday 20th of September 2019
So glad you enjoyed it!
Judy
Friday 19th of April 2019
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.
Kelly Bejelly
Monday 22nd of April 2019
Sorry it didn't work for you Judy!
Chelsea
Friday 22nd of September 2017
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.
Kelly Bejelly
Saturday 23rd of September 2017
Almond flour does not have the same characteristics as Tiger nut. Tiger nut is much more starchy. I'm glad it came together.