Chocolate Chip Pumpkin Mug Cake
Ingredients
- 4 tbsp plain, all purpose flour
- 1.5 tbsp sugar
- 1/4 tsp baking powder
- Pinch salt
- 1/2 tsp ground cinnamon
- Pinch ground ginger
- Pinch ground nutmeg
- 1.5 tbsp milk of choice
- 1 tbsp oil any neutral oil, such as mild olive oil. You can also use melted vegan butter
- 1 tsp vanilla extract
- 2 tbsp pumpkin puree
- 1 handful dark chocolate chips
Instructions
- Stir together the flour, baking powder, sugar, salt and spices. Then stir in the oil, milk, vanilla and pumpkin puree until smooth and well combined.
- Stir in most of the chocolate chips, then top with a few more.
- Microwave for approximately 1 minute 40 seconds, it should be cakey and gooey (if not, microwave for 10-15 more seconds). Leave to cool for a couple of minutes. Enjoy with a scoop of vegan ice cream!