Vegan Pumpkin Spice Mug Cake

This vegan pumpkin spice mug cake is the perfect quick and easy treat, just for you! It’s made with just 5 healthy ingredients and naturally sweet.

You know those nights when you want a bite of something sweet for dessert, but you don’t want to make a whole batch of pumpkin spice bars or pumpkin spice cheesecakes?

This vegan pumpkin spice mug cake is your answer on those nights.

This little sweet + spiced cake is made with just 5 healthy ingredients, and it’s the best single-serving treat that’s ready in about 5 minutes.

Ingredients for vegan pumpkin spice mug cake

• Rolled oats: you’ll blend the oats into flour, which provides a dense, satisfying texture for the mug cake.
• Date sugar: date sugar provides a bit of caramel-like sweetness. You could probably also use stevia or coconut sugar, but I have only tried this recipe with date sugar.
• Pumpkin pie spice: these warming spices bring out all the fall pumpkin flavor.
• Pumpkin puree: pumpkin helps give the mug cake a soft and gooey texture.
• Nondairy milk: nondairy milk brings the mug cake batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.

Tips to make vegan pumpkin spice mug cake

• Measure out the oats first, then blend into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1/4 cup of whole, rolled oats, then put that 1/4 cup into your blender to make flour.
• Use a large microwave-safe mug, or a small bowl. I like cooking my microwave mug cakes in a really small bowl just because it’s easier to eat out of! But you can also use a mug that’s on the wider side, just make sure it’s microwave-safe.
• Mix the dry ingredients, then add the wet. Because you’re working in a small dish, mixing is much easier when you start with the dry ingredients, then add the wet after they’re mixed. This ensures everything will be thoroughly mixed together.
• Cook for 2 minutes, then add more time as needed. Start with 2 minutes in the microwave, then add 1 more minute at a time, checking each time to be sure the center is cooked to your liking.
• Have fun with the toppings. I love a drizzle of almond butter, but top with whatever you like.

This vegan pumpkin spice mug cake is soft, sweet, and perfectly spiced. It’s just a plus that you don’t have to share, and it comes together in less than 5 minutes with 5 healthy ingredients.

I’ve made this so many times already, and will be making it many more before pumpkin is gone for another year.

Xo,

Sara