Healthy 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?)

Healthy Pumpkin Microwave Cake
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:
     -processed flour
     -refined sugar
     -excess oil
     -eggs
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!
Healthy Pumpkin Microwave Cake

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?

Healthy Pumpkin Microwave Cake
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  :)
Single-Serving Pumpkin Microwave Cake

Yield: one serving

Ingredients

  • 7g (1 tbs) Ground Flaxseed
  • 1/3 cup Unsweetened Almond Milk
  • 82g (1/3 cup) 100% Pure Pumpkin Puree
  • 3/4 tsp Apple Pie Spice or Cinnamon
  • 2-4 packets Truvia (to taste; or sweetener of choice)
  • 1/8 tsp Salt
  • 60g (1/2 cup) Oat Flour
  • 1 tsp Baking Powder

Instructions

  1. Line a 4-5" baking dish with parchment paper or spray with cooking spray.
  2. In a medium-sized bowl, stir together the flax and almond milk.
  3. Stir in the pumpkin, apple pie spice, truvia and salt.
  4. Stir in the oat flour.
  5. Stir in the baking powder (batter should be thick). Scoop batter into the prepared baking dish and microwave for ~5 minutes, or until surface springs back when tapped. Let cool slightly, then DIG IN.

Notes

This recipe is: sugar free, high fiber, high protein, gluten free, vegan!

http://dessertswithbenefits.com/single-serving-pumpkin-microwave-cake/
Amazing toppings include:  pure maple syrup, honey, almond butter, pecans, walnuts, sucanat, coconut whip, rice whip (this is what I used), a dash of cinnamon, etc… the possibilities are endless!
Healthy Dessert Blog
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!
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Labels: Cakes-and-Cupcakes, Eggless, Flax, Gluten-Free, High-Fiber, High-Protein, Microwave-Baked, Nutrition-Label, Oat-Flour, Pumpkin, Single-Serving, Sugar-Free, Vegan

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Comments (15)

  1. cupcake: November 27, 2012

    so delicious! i love it:) *-*

  2. Jo Hodson: November 27, 2012

    I wish i had pumpkin in my pantry!! You cant buy it in regular UK food shops and can only buy it online from specialist shops which is not cost effective. I usually buy a squash, cook it, puree it and then freeze it in silicone cupcake cases to give perfect portion sizes for this kind of thing :-)

  3. Jackie: November 27, 2012

    I cannot wait to try this. seriously…

  4. Jessica: November 27, 2012

    What?? No cheap pumpkin in the UK?! :O
    Don’t worry, I’m sure squash puree would be a perfect substitute for the pumpkin :)

  5. Anonymous: November 28, 2012

    I AM IN LOVE WITH THIS BLOG! In. Love. You are fabulous and I can’t wait for more recipes/to try ALL of your recipes ever.

  6. Anonymous: November 29, 2012

    do you think soy flour would work? i need gluten free too, but soy flour is only gluten free choice i have right now! this looks so yummy!!

  7. Jessica: November 29, 2012

    Aw thanks!! I hope you love all the recipes :D

  8. Jessica: November 29, 2012

    I have never worked with soy flour so I can’t be sure, it wouldn’t hurt to give it a try though! If soy flour has a strong flavor, you may want to think about adding toppings (listed below the recipe directions). If the cake ends up dry, top it with fruit, pumpkin butter, maple syrup, etc. If it’s too moist, you can cut it into quarters and try cooking it a little bit longer. Hope the soy flour works! Let me know if it does :)
    -Jess

  9. Sandra: November 29, 2012

    This is such an awesome recipe!!! I just made some for dessert tonight and it is so yummy :) I love that it is vegan, gluten-free, free from refined sugar and quite possibly the quickest easiest dessert I have ever made. Thanks for posting the recipe.

  10. Jessica: November 29, 2012

    I’m so glad you liked it Sandra! Definitely makes for a healthy dessert :) Now I want some for myself….

  11. Alissa N: November 29, 2012

    This looks so awesome!! Pumpkin cake in 5 mins?? Bring it on!! :)

  12. Eating 4 Balance: December 1, 2012

    I love microwave cakes, especially with pumpkin. I’ve never heard of apple spice though, is that kind of like pumpkin spice?

  13. Jessica: December 1, 2012

    It’s kind of like pumpkin spice, since it’s a mix of spices (cinnamon, nutmeg, allspice) but without the ginger. You can use whatever spice you like :)

  14. Anonymous: December 4, 2012

    This looks amazing. I am vegan/GF because of food allergies and never get to eat seasonal baked goods anymore. Thanks for providing an awesome and doable recipe for people like me to enjoy!

  15. Alicia: April 15, 2013

    You are a brilliant baker! I was wondering if you can use spelt or whole wheat pastry flour in place of oat flour?

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