Healthy Single-Serving Pumpkin Buckwheat Microwave Cake

Don’t forget your baking powder, you will make silly kitchen mistakes.

When you make silly kitchen mistakes, you will make super dense and unpleasant cakes.

When you make super dense and unpleasant cakes, you will get angry.

When you get angry, you swear off baking forever.

Don’t swear off baking forever and remember your baking powder!

That’s the lesson I learned last Friday.  I was in a huge rush out the door so I quickly made a microwave cake since they take just a couple minutes to make and a few more minutes to “bake.”  When you’re mixing a batter as fast as you can, like you’re competing on Cupcake Wars for $10,000 or something, you are bound to forget an ingredient.  An important ingredient at that.  I (of course) forgot the baking powder and I was forced to eat a rubbery and dense cake for breakfast.  I was starving!

Healthy Single-Serving Pumpkin Buckwheat Microwave CakeHealthy Single-Serving Pumpkin Buckwheat Microwave Cake

The next day I made the microwave cake again but this time with the baking powder.  It was absolutely delicious!  This single-serving pumpkin cake is so good that I’ve made it for breakfast allll weekend long, and then on Monday and again this morning  ;)

Healthy Single-Serving Pumpkin Buckwheat Microwave Cake

Yield: one serving

Ingredients

  • 7g (1 tbs) Ground Flaxseed
  • 1/3 cup Unsweetened Vanilla Soy Milk
  • 82g (1/3 cup) 100% Pure Pumpkin Puree, canned
  • 3/4 tsp Apple Pie Spice (or cinnamon)
  • 4 packets Truvia (or sweetener of choice)
  • 1/16 tsp Salt
  • 40g (1/3 cup) Buckwheat Flour
  • 1 tsp Double-Acting Baking Powder

Instructions

  1. Spray a 4" baking dish with cooking spray.
  2. In a medium-sized bowl, whisk together the flax and soy milk.
  3. Stir in the pumpkin, apple pie spice, truvia and salt.
  4. Stir in the buckwheat flour, then stir in the baking powder.
  5. Scoop batter into prepared dish and microwave for 5 minutes, or until the surface springs back when tapped.
  6. Let cool slightly, flip over onto a plate (or eat it right out of the dish) and enjoy!

Notes

This recipe is: sugar free, low fat, high fiber, high protein, eggless, vegan!

http://dessertswithbenefits.com/healthy-single-serving-pumpkin-buckwheat-microwave-cake/

healthy dessert blog

Talk about a guilt-free breakfast and dessert and lunch and dinner!  ;)

Healthy Single-Serving Pumpkin Buckwheat Microwave Cake

Healthy Single-Serving Pumpkin Buckwheat Microwave Cake

Who wouldn’t want a soft, moist Pumpkin Cake all to themselves for breakfast?

Labels: Breakfast, Buckwheat-Flour, Cakes-and-Cupcakes, Eggless, Flax, Gluten-Free, High-Fiber, High-Protein, Low-Fat, Microwave-Baked, Nutrition-Label, Pumpkin, Single-Serving, Sugar-Free, Vegan

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Comments (11)

  1. Emma: October 18, 2013

    This looks great! Oil and sugar-free too! Calling out for a slathering of almond butter :)

  2. Audra: October 18, 2013

    Hello!

    If I wanted to bake, instead of microwave, how long and at what temperature would you suggest?

    Thanks!

  3. dessertswithbenefits: October 18, 2013

    Audra-
    I haven’t tried baking this but I would probably recommend 350 degrees Fahrenheit for 25-40 minutes… sorry, I’m not sure how long it will take! It will be done with the surface springs back when tapped :)

  4. Emily: October 18, 2013

    This looks so good! i want to make this… now! (and it only takes 5 mins right?!) but i don’t have any buckwheat flour… any substitutions that might work? Thanks!! :)

  5. dessertswithbenefits: October 20, 2013

    Emily-
    Hmmm, I haven’t tried this without buckwheat flour but you can try quinoa flour, brown rice flour, or a half and half mixture of oat flour + sorghum flour or oat flour + brown rice flour. Good luck!
    -Jess

  6. Heidi: November 27, 2013

    This was delicious! You’ve found a way to combine the healthiest, most high fiber ingredients possible to make a quick, heavenly breakfast. Thank you! :)
    -Heidi

  7. dessertswithbenefits: November 28, 2013

    Heidi-
    YAYAYAY!! So glad you liked the recipe :)
    -Jess

  8. Emma: December 2, 2013

    I just realized I never came back and said thank you for this recipe! I’ve made it probably 3 times already and it always turns out perfectly :D

  9. dessertswithbenefits: December 4, 2013

    Emma-
    YAY!! I’m so glad you like the recipe :D
    -Jess

  10. Cas: March 9, 2014

    Oh my God. This is beautiful. Thank you for sharing your recipes. It is so hard to find healthy, tasty recipes that are gluten free and dairy free. YUM YUM. I just ate the whole lot. I substituted Chia seeds for flaxseed but tasted great all the same.

  11. dessertswithbenefits: March 9, 2014

    Cas-
    Awww thank you! Your comment just brought a huge smile to my face :)
    Chia seeds sound like a great substitute for the flax, I’ll have to try that next time!
    -Jess

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