Healthy Single-Serving Pumpkin Microwave Cake
It’s November, nearing December. I should be pumping out pumpkin recipes like this is our last November.
But the pumpkin can wait, because to me, chocolate always comes first. Um, I’ve been a little busy with chocolate lately (aka, Chocolate Microwave Cakes have been flying in and out of my microwave all week long… I’m obsessed)
When I walked to my pantry to retrieve my last jar of applesauce, I saw the 9 cans of pumpkin lined up right beside it (I guess I should use that instead, huh?)
That’s when a Pumpkin Microwave Cake popped into my head. I Googled “pumpkin microwave cake” and got over 6 million results. While I only looked through a couple dozen, I got the gist of what those 6 million would include:
While I have nothing against eggs (they are healthy in moderation), I am slightly sensitive to them and wanted to make a recipe suitable for vegans. However I do have something against processed flour, refined sugar and too much oil. A single-serving cake should not have white flour, 1/4 cup of sugar and 20g of fat!
I based this recipe off the Chocolate Buckwheat version but made a few changes to make the recipe easier to make. Not many people have buckwheat flour in their pantries, but most people have oats. Oh, and everyone should have pumpkin, right?
This cake is absolutely delicious! It’s sweet, it’s pumpkin-y, it’s moist, it’s filling and it’s healthy. It’s whole grain, sugar free, oil-free and eggless. Suitable for vegans, but perfect for everyone 🙂
These nutrition stats are pretty amazing. Only 320 satisfying calories, 8g of healthy fats (no added oil), 11g of filling fiber and 13g of protein. To add more/complete the protein, just top with nuts or nut butters!
If only I knew about microwave cakes when I was younger. I definitely would have chosen this over sugary cereals, oily breakfast sandwiches, chocolate bars and fried donuts!