Gluten-Free And Dairy-Free Pumpkin Mug Cake - cooking recipe

Ingredients

6 tablespoons pumpkin puree
1 egg
2 tablespoons coconut oil
2 tablespoons honey
1 teaspoon vanilla extract
3 tablespoons blanched almond flour
1/2 teaspoon gluten-free baking powder
2 pinches ground cinnamon
1 pinch ground nutmeg
1 pinch ground ginger
1 pinch ground cardamom

Preparation

Combine pumpkin puree, egg, coconut oil, honey, and vanilla extract in a small bowl. Add almond flour, baking powder, cinnamon, nutmeg, ginger, and cardamom; stir until well combined. Pour into a large microwave-safe mug.
Microwave on high until set, about 2 minutes, watching closely so it does not overflow.