5-Minute Single-Serving Pumpkin Buckwheat Microwave Cake Recipe

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!

This soft, moist, and delicious Single-Serving Pumpkin Buckwheat Microwave Cake is actually HEALTHY, refined sugar free, low fat, gluten free, and vegan!

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!

This soft, moist, and delicious Single-Serving Pumpkin Buckwheat Microwave Cake is actually HEALTHY, refined sugar free, low fat, gluten free, and vegan!

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  😉

5 from 3 votes
Healthy Single-Serving Pumpkin Buckwheat Microwave Cake
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
Course: Dessert
Cuisine: Cake & Cupcakes
Keyword: Single-Serving
Servings: 1 serving
Calories: 240 kcal
Ingredients
  • 1 tbs Ground Flaxseed
  • cup Unsweetened Vanilla Soy Milk
  • ⅓  cup 100% Pure Pumpkin Puree (canned)
  • 40g (⅓ cup) Buckwheat Flour
  • 1 tsp Double-Acting Baking Powder
  • ¾ tsp Apple Pie Spice (or Ground Cinnamon)
  • 4 packets Natural Sweetener  (steviaTruvia, etc.)
  • pinch of Salt
Instructions
  1. Spray a 4" baking dish with cooking spray.
  2. In a medium-sized bowl, whisk together the ground flaxseed, soy milk, and pumpkin puree.
  3. 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!
Nutrition Facts
Healthy Single-Serving Pumpkin Buckwheat Microwave Cake
Amount Per Serving (1 cake)
Calories 240 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 150mg 6%
Total Carbohydrates 37g 12%
Dietary Fiber 14g 56%
Sugars 3g
Protein 12g 24%
Vitamin A 250%
Vitamin C 6%
Calcium 6%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

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

This soft, moist, and delicious Single-Serving Pumpkin Buckwheat Microwave Cake is actually HEALTHY, refined sugar free, low fat, gluten free, and vegan!

Who wouldn’t want a soft, moist Healthy Single-Serving Pumpkin Buckwheat Microwave Cake all to themselves for breakfast?

Enjoy!

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With love and good eats,

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– Jess

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23 comments on “Healthy Single-Serving Pumpkin Buckwheat Microwave Cake”

  1. This looks great! Oil and sugar-free too! Calling out for a slathering of almond butter 🙂

  2. Hello!

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

    Thanks!

    • dessertswithbenefits

      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 🙂

  3. 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!! 🙂

    • Jessica | Desserts With Benefits

      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

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  6. 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. 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 😀

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  11. 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.

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  16. Hi:) can I use coconut mil instead of soy ?

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