The Super Fast Gluten Free Pumpkin Cake!

by Lauren | Celiac Teen on November 5, 2009

Picture your perfect Thanksgiving. Maybe you’re at your Grandma’s surrounded by family. Maybe you’re at home curled up by the fire. Maybe you’re boarding a plane to some far off paradise. For me, Thanksgiving has come & gone. It was wonderful – We went over to family friends house, and with 2 other families, enjoyed the meal. Although it is a holiday I enjoy, Christmas takes the cake – its when family is never more than a few meters away and everyone is happy. We’re grateful for what we have, and oh so excited to give. And of course there are presents, and how can you go wrong with that?

But before I get ahead of myself, Fall has barely begun, let alone finished! That means that pumpkins, sweet potatoes and cranberries are still making up the majority of our meals. Or at least our baking.

And since Christmas is a little ways out and having an over-abundance of sweets isn’t always the best thing right after Halloween (you still have candy, right?), I present to you the perfect fall dessert. Or snack. Or maybe even breakfast.
You know all of those 3 minute chocolate cakes that have been floating around? Well, I’ve got a 3 minute pumpkin cake. Thats gluten free. It even cooks in a mug. In the microwave. Could not be simpler. Or more festive. Or more easy to hide the evidence. Plus, its only the size of a muffin, light, healthy and well, delicious!
Whoops! Almost forgot to mention the “real reason” I’m sharing this with you – not that I need a reason or anything! This is my entry into the first week of Holiday Food Fest. This week is all about Thanksgiving or Fall Desserts, and is hosted by Hoosier Homemade. Every week there will be a giveaway, so don’t miss out! (Next week is Thanksgiving or Fall Dishes). This is also linked to Slightly Indulgent Mondays!
Lauren’s 3-minute Pumpkin Cake
An original recipe by Lauren of Celiac Teen.
Ingredients
1 tbsp sorghum flour
1 tbsp millet flour
2 tbsp sugar
1/4 tsp cinnamon
dash of nutmeg
2 tbsp pumpkin
1/2 egg
1 tbsp oil
1/4 tsp vanilla
Steps
1. Get out your favourite large mug. Just be sure its microwave safe.
2. Combine all dry ingredients in your mug.
3. Stir in the wet ingredients (I did it one at a time, to avoid clumps).
4. Microwave for 3 minutes on high.
5. Don’t open the door. Let it cool for a couple of minutes. It’ll still be very warm when you eat it!
6. Enjoy!
Note: Microwaves may vary, so adjust time if needed.
Note 2: Yes, that is 1/2 an egg. I use the boxed eggs for this, but other wise, take your egg and whisk it for a bit, and use 1 tbsp and 2 tsp of egg. This makes it really easy to make two mugs worth!

I love this antique-ified photo =D.
It actually looks like this. Just enough pumpkin colour and flavour… yum.

You know you want some.
Yes. You really do.
As you may know, I recently joined twitter. I’m enjoying it, so I decided to also join Facebook. So now you can become a fan on Facebook and receive blog updates. I would really appreciate it if you would follow me or become a fan, because I’m new to both and really want to connect with you!
Speaking of connections, feel free to email me with any questions or thoughts, as long as you keep it positive (and spam-free) =D.
xoxo
Lauren
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{ 1 comment… read it below or add one }

1 Margaret Marchant February 22, 2011 at 9:58 pm

What a great bunch of recipes. I’ll for sure add this to my favorites list. Then all I have to do is decide which to make first. Thank you for your efforts for us celiacs. I’ll share this to my celiac mail list.

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