A seasonal version of the protein powder mug cake recipe, one of the most dessert recipes on the blog.
Using seasonal pumpkin and pumpkin spice, this microwavable cake packs 24+ grams of plant-based protein!
Time: 5 minutes
Serves: 1
Ingredients:
- 1 scoop plant-based protein powder
- 2 tablespoons rice flour
- 2 tablespoons coconut sugar
- 1 tablespoon brown sugar
- 1/2 teaspoon baking powder
- 2 teaspoon pumpkin spice
- 1 flax egg (read my list of 10 egg replacements and in what recipe they work best in here)
- 1/4 cup pumpkin puree
- 1/4 cup dairy-free milk of choice
Directions:
- Combine protein powder, rice flour, coconut sugar, brown sugar, pumpkin spice, and baking powder is a deep. microwave-safe bowl or mug.
- In a separate bowl, create a flax egg or other vegan egg alternative. Pour into dry ingredient mixture, then slowly incorporate pumpkin puree and dairy-free milk to form a batter.
- Microwave for 2 minutes, or until a toothpick comes out of the cake clean.
- Top with dairy-free whipped cream, dark chocolate, or more pumpkin puree.
