This healthy pumpkin protein mug cake is paleo friendly, nut free, gluten free and dairy free. It's made with pumpkin puree, collagen peptides and cassava flour for a deliciously tender and moist pumpkin mug cake. This paleo mug cake recipe is healthy enough for breakfast, but satisfying enough for dessert.
The beauty of having a microwave is that you can make cake appear in almost an instant. *It's Magic* Seriously, who wouldn't love instant cake, like this pumpkin protein mug cake? Warm, moist and all ready to gobble up!
Some people will argue that microwaves are unhealthy, and that's totally okay. To each their own. However, I find them quite convenient and love using mine from time to time.
I mean, #momlife is a thing and time is a luxury! 😉
Besides, without a microwave how are you going to make this amazing pumpkin protein mug cake?!
This pumpkin mug cake is super moist and tender - legit has the texture of cake but it's actually healthy. It's one of those recipes for when you want a treat, but don't want a sugar over-load.
This low calorie paleo mug cake will satisfy your sweet cravings without breaking your health goals. Plus, it has all the benefits of collagen to go with it.
Here's what you need to know about this paleo pumpkin mug cake:
- grain free & gluten free: made with cassava flour (no wheat flour)
- high in protein: contains collagen peptides
- dairy free: no whey, no milk, no butter
- moist: no one likes a dry cake!
- quick to make: literally a 5 minute mug cake from start to finish
This cassava flour mug cake truly is the best! It's moist and tender, slightly sweet but fills that craving for dessert, and it is actually healthy.
Healthy Pumpkin Mug Cake Ingredients
My pumpkin protein mug cake recipe uses a few simple ingredients:
- pumpkin puree
- vanilla extract
- collagen peptides
- cassava flour
- coconut sugar (or monk fruit sweetener)
- baking powder
- pumpkin pie spice (or cinnamon)
That's it! This pumpkin mug cake takes less than 10 ingredients, all of which are gluten free and paleo approved.
How to Make a Mug Cake
Mug cakes are one of the easiest recipes to make - probably why I love them!
First, grab a microwaveable mug or small bowl. I like using a small ceramic bowl, but my coffee mugs always work well too.
In the dish, combine the pumpkin, egg and vanilla. Whisk with a fork until well combined.
Then, add in the remaining ingredients. Again, whisk with a fork until well combined.
Place the mug cake in the microwave and microwave on high for 1 minute and 50 seconds (up to 2 minutes if needed).
After cooking, remove the mug cake from the microwave, add your favorite toppings and eat!
This easy pumpkin mug cake recipe serves one and leftovers shouldn't be a problem...but, if you do have leftovers then cover the mug cake and store it in the fridge. It will last well for a couple of days.
Frequently Asked Questions
Is there a substitute for cassava flour?
The best substitute for cassava flour is either a gluten free blend or all purpose flour. Just note, all purpose flour and most gluten free blends are not paleo.
Do I have to use collagen peptides?
Swapping the collagen for protein powder or eliminating it from the recipe will change the texture of the mug cake. The best substitute would probably be grass fed whey protein.
More Paleo Mug Cake Recipes
A delicious, tender pumpkin protein mug cake made with pumpkin puree and collagen peptides. Paleo friendly, gluten free and dairy free.
- In a large mug or small bowl (microwave safe), combine pumpkin puree, egg and vanilla.
- Add remaining ingredients and whisk with a fork until smooth.
- Place in microwave and cook on high for 1 minute 50 seconds.
- Remove from microwave, cool slightly, then serve with desired toppings.
*I used Ancient Nutrition's unflavored collagen peptides (discount code "bakeitpaleo")
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