This vegan chocolate pumpkin flourless mug cake is the ultimate fudgey but healthy indulgence. Low fat but tastes SO luxurious, and made in just minutes!
Help help! I’ve fallen into a pumpkin-in-everything vortex and I can’t get out!
I blame Pinterest. That dang smart feed keeps putting all these genius pumpkin things right in front of my eyes for me to crave and dream about. Have you been over there lately? It’s pumpkin takeover. You can’t scroll more than a row without seeing something orange and spiced.
I started a pumpkin board just last week and it’s already over 100 pins. The Pumpkin Pin Proliferation rate is through the roof!
I’m not mad about it. But I don’t want to be totally out of pumpkin ideas (or cans of puree) by the time October hits, so I’m going to try to tone it down a bit next week. Make room for apple and sweet potato things.
And on that note, let’s talk about this pumpkin-topped pumpkin pudding cake…
2 Minute Chocolate Flourless Mug Cake
During my week away in Fruitland, a reader messaged me about about a magical mug cake modification she tried based on my blueberry muffin mug cake that sounded very much like microwave brownie heaven. So I played around with the concept myself (a.k.a. crammed as much pumpkin into the recipe as possible) and ended up with this delightfully decadent pumpkin + chocolate flourless mug cake.
Actually, the word “delightful” is too lighthearted here. This cake is downright gooey, fudgey, pudding-meets-cake rich! After taking a bite, I almost wondering who poured in the coconut oil when I wasn’t looking? It’s got that luxurious mouthfeel of a high fat dessert, but absolutely no oil. I double checked.
And this chocolate pumpkin pudding cake is fruit-sweetened too, with date paste as the sugar substitute. In order to have enough volume in the blender to blend the dates and non-dairy milk, the recipe actually makes 2 mug cakes. So you can either eat them both by yourself in one go or refrigerate one for later. Or share I guess.
Pumpkin Spice Custard Sauce
And as if 5 ingredient flourless mug cake in 2 minutes isn’t enticing enough, there’s a custard sauce. A pumpkin spice custard sauce. The sauce is made with pumpkin, any plant milk (I used almond), maple syrup, spices, and tapioca starch to thicken. The tapioca starch starts to thicken as soon as the sauce reaches a boil, so it only takes a few minutes to make. If you want to substitute with cornstarch that will work too, but it might take a little longer. Just keep whisking.
Or you could forget the whisking workout and just plop a big delicious scoop of Pumpkin Pie Nicecream on top!
Both the flourless mug cake and the pumpkin spice custard are delicious enough to stand alone doing their own dessert thing, but together they are truly marvelous!
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Yields 2 mug cakes
10 minPrep Time
2 minCook/Chill Time
12 minTotal Time
6 medjool dates
½ cup non-dairy milk
1/3 cup organic pumpkin puree
1/3 cup cacao powder
2 tsps baking powder
½ cup non-dairy milk
2 tbsps maple syrup
2 tbsp organic pumpkin puree
¼-1/2 tsp pumpkin pie spice
2 tsps cornstarch or tapioca starch
- Blend the dates and non-dairy milk.
- Transfer to a bowl. Add the rest of the ingredients for the cake. Stir to combine.
- Divide between 2 microwave-safe ramekins. Microwave each separately for 2 minutes.
- Let them cool while you make the custard.
- Combine all the custard ingredients in a small saucepan.
- Bring to a boil over medium high heat, whisking frequently.
- Once boiling, turn the heat off and continue whisking vigorously until thickened.
- Pour the custard over the cakes and enjoy!