Dessert in 1.15 Minutes
Okay friends, I am getting ready to blow your mind, so brace yourself!
Mug cakes are a thing, and they are AMAZING. OMG! Last Saturday I was on the phone with my sister, and I kept hearing her clink things around and finally asked… “What are you doing over there?” She responded with, “Making mug cakes, duh!” And that’s when I remembered how MUCH I love a mug cake! When we were in college and sharing an apartment together (oh dear goodness… that is a story for another time, hilarious.), we would make mug cakes all. the. time. Because they were easy, FAST, cheap, and the perfect 1:30 a.m. food.
I honestly haven’t really made them since those college days, so I decided to bust our a mug cake recipe for you, so you too can share in this gloriousness!
Don’t these ingredients look so yummy and Fall-ish? Heaven!
Also, I wouldn’t recommend you making these in any mugs other than ABD mugs, because they really do taste better with a side of sass.
I adapted this recipe from Kirbie Cravings! I just swapped out the white sugar for coconut sugar, the milk for Almond Milk, and… I added in some dark chocolate for good measure.
All you do is dump everything inside the mug, whisk it together and pop it in the microwave for 1 minute and 15 seconds and voila! You have Pumpkin Spiced Mug Cake!
- 4 tbsp all purpose flour
- 1/4 tsp baking powder
- 2 tbsp coconut sugar
- 2 tbsp Almond milk
- 1/2 tbsp vegetable oil
- 2 tbsp pumpkin puree
- 1/8 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/16 tsp ground ginger
- 1/16 tsp ground cloves
- Handful of chocolate chips
- Combine all ingredients into an oversized microwave-safe mug. Mix ingredients with a small whisk until batter is smooth.
- Cook in microwave for approximately 1 minute and 15 seconds. Cake is best consumed within a few hours of it being cooked.
- Let us know if you try out this recipe! Share the photo and tag #cookingwithABD + @ashleybrookedesigns