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!
The next day I made the microwave cake again but this time with the baking powder. It was absolutely delicious!
This Healthy Single-Serving Pumpkin Buckwheat Microwave Cake is so good that I’ve made it for breakfast allll weekend long, and then on Monday and again this morning 😉
Spray a 4" baking dish with cooking spray.
In a medium-sized bowl, whisk together the ground flaxseed, soy milk, and pumpkin puree.
In a small bowl, whisk together the buckwheat flour, baking powder, apple pie spice/cinnamon, sweetener, and salt. Dump the dry ingredients into the wet ingredients and whisk together. Scoop the batter into prepared dish and microwave for ~5 minutes, or until the surface of the cake springs back when tapped. Let cool slightly, then dig in!
Talk about a guilt-free breakfast and dessert
and lunch and dinner! 😉
Who wouldn’t want a soft, moist Healthy Single-Serving Pumpkin Buckwheat Microwave Cake all to themselves for breakfast?
With love and good eats,