Microwave Pumpkin Roll Coffee Cake

Sometimes you need all the time you can get in the mornings. Just because you are short on time, doesn’t mean you have to be short on flavor! This recipe is perfect for the microwave and if you make it in a coffee mug, you have an easy, portable, one-dish meal! The cream cheese frosting is optional, but delicious! Serve it with a banana or other fruits. The base recipe comes from The Healthy GF Life – be sure to check out the other recipes at their website, you won’t be disappointed! Makes about 2 servings

2014-09-07 07.58.31

Adapted from The Healthy GF Life’s Microwave Cake
4 Tbsp almond flour
2 Tbsp potato starch
1 Tbsp flaxseed
2 tsp coconut flour
1 tsp baking powder
1/4 tsp sea salt
1/2 tsp cinnamon
1/2 tsp vanilla
3 Tbsp pumpkin puree
3 Tbsp maple syrup
3 Tbsp coconut oil, melted
Icing
1 Tbsp cream cheese
1 tsp coconut milk
1 tsp coconut sugar
In a large coffee mug, melt coconut oil in microwave for about 30 seconds. Add in remaining cake ingredients, stirring until combined. Cook in microwave on high for 2 minutes. Remove from microwave and let set about 10 minutes. Meanwhile, whisk together icing ingredients. If desired, remove cake from mug but carefully loosening the sides with a knife and place on a serving dish. Drizzle with icing and serve.

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