Gluten Free Nut Free Pumpkin Spice Mug Cake

Gluten Free Nut Free Pumpkin Spice Mug Cake

I was after a recipe that would be gluten free because of my sensitivity to it. Keeping it free from nut flours was another goal because of my daughter’s severe nut allergy. This gluten free nut free pumpkin spice mug cake is going to rock your world. Seriously. My recipe does call for coconut oil, but you can easily substitute that with the oil of your choice. The topping is made from Kite Hill almond ‘cream cheese’ spread to keep it dairy free. Obviously this contains nuts and can be substituted for regular cream cheese if needed. I eat dairy free most of the time making the Kite Hill a perfect substitute!

Gluten Free Ingredients

I did not have oat flour on hand, however, I was able to easily turn my oats into flour using my coffee grinder. No need to go out and buy a special flour for this recipe. It’s one of the things I love about it. Gluten free can be simple and tasty. The gluten free sprouted oats from One Degree  are my favorite. The fact that they are organic as well as non GMO is a huge bonus. Sprouted grains have a deeper flavor than unsprouted grains which adds a unique taste to this gluten free nut free pumpkin spice mug cake.

Canned pumpkin makes this recipe simple. I have made my own pumpkin puree from whole pumpkins before. Let’s just say that I have better things to do with my time. Farmers Market Organic Pumpkin is my go to brand. I just recently discovered that they have canned butternut squash and  sweet potato puree as well! My recipes for Roasted Bell Pepper and Sweet Potato Soup and Roasted Butternut Squash and Bell Pepper Soup would be perfect for these. I will definitely be trying it out when I want a quick soup for dinner.

Dairy Free Topping

I love cream cheese frosting and so wish it loved me, too. Being dairy free is difficult when it comes to this. Finding the Kite Hill almond cream cheese spread was the highlight of my week. It is surprising how similar it is to the real thing. Obviously, if you are nut free and do not need to go dairy free, then eat the real stuff. For those of us who cannot you will hardly notice a difference. Promise.

The Pumpkin Spice Mug Cake Recipe

I have a handy dandy print out for you to keep on hand should you need it. I hope that this recipe gives my gluten free tribe something to smile about. It was the perfect start to my Friday morning. Tastes just like fall, y’all! I shall leave you with this.

Print Recipe

Gluten Free Nut Free Pumpkin Spice Mug Cake

Gluten free with nut free and dairy free options. This pumpkin spice cake makes the perfect easy treat!

Prep Time

4 minutes

Cook Time

1 min 30 sec

Servings

Ingredients

Cake Ingredients:

• 1 egg slightly beaten
• 1 splash vanilla
• 1 dash salt
• 1 TBSP brown sugar Xylitol for sugar free
• 4 TBSP oat flour
• 1/4 tsp baking soda
• 1 tsp pumpkin pie spice I make my own.
• 1 1/2 TBSP coconut oil
• 1 TBSP pumpkin heaping tbsp not level

Topping:

• 1 TBSP cream cheese Kite Hill cream cheese spread for dairy free but will not be nut free.
• 1 1/2 TBSP powdered sugar Xylitol to keep it sugar free.
• 1 splash vanilla
• 1/2 TBSP softened butter Omit for dairy free.
• 1 sprinkle cinnamon

Prep Time 4 minutes Cook Time 1 min 30 sec Servings Ingredients Cake Ingredients: 1 egg slightly beaten 1 splash vanilla 1 dash salt 1 TBSP brown sugar Xylitol for sugar free 4 TBSP oat flour 1/4 tsp baking soda 1 tsp pumpkin pie spice I make my own. 1 1/2 TBSP coconut oil 1 TBSP pumpkin heaping tbsp not level Topping: 1 TBSP cream cheese Kite Hill cream cheese spread for dairy free but will not be nut free. 1 1/2 TBSP powdered sugar Xylitol to keep it sugar free. 1 splash vanilla 1/2 TBSP softened butter Omit for dairy free. 1 sprinkle cinnamon

Instructions

1. Add egg to mug and beat slightly. Put a splash of vanilla and dash of salt. Adding the salt with the wet ingredients helps it to dissolve especially when using course salt. It will be gritty otherwise. Mix brown sugar or Xylitol in with the wet ingredients. Next add your oat flour, baking soda, pumpkin pie spice, coconut oil and pumpkin puree. Mix until blended then cook in the microwave on high for 1 minute and 30 seconds. I have found that to be the perfect amount of time. Any longer and it will be too dry.
2. Beat the cream cheese or Kite Hill spread with the powdered sugar, butter and vanilla until soft peaks form. Spread on mug cake once it is done and finish with a dusting of cinnamon.