If you love my VIRAL Life Changing Tahini Chocolate Chip Cookies, then you are absolutely going to LOVE this recipe. Introducing my Pumpkin Chocolate Chip Tahini Mug Cake, which, quite frankly, needs no introduction. Texture wise, it's a cross between my tahini cookies and a cake, but in single serving form. It's fluffy, it's chocolate-y. It's pumpkin-y. Oh, and it's also gluten-free, vegan-optional, and refined sugar-free!
Ingredients
- ½ Cup Almond Flour
- 1 Tablespoons Pumpkin Puree
- 1 Tablespoons Tahini
- 2-3 Tablespoons Maple Syrup depending on how sweet you like it
- ½ Teaspoon Baking Soda
- ½ Teaspoon Pumpkin Pie Spice you can easily make your own!
- 1 Teaspoon Vanilla Extract
- 1 Eggs or flax eggs
- 3 Tablespoons Chocolate Chips
Instructions
- Preheat oven to 350 F.
- In a bowl, mix together all of your mug cake ingredients!
- Transfer the batter to one very well-greased, LARGE mug, and sprinkle a few more chocolate chips on top, if desired.
- Bake for 18-20 minutes, let cool, and enjoy!
- If using microwave, microwave on high for 1 1/2-2 minutes, but please keep an eye on it, as all microwaves are different.
Calories: 799kcal | Carbohydrates: 69g | Protein: 18g | Fat: 53g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 563mg | Potassium: 457mg | Fiber: 11g | Sugar: 44g | Vitamin A: 2372IU | Vitamin C: 2mg | Calcium: 223mg | Iron: 6mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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