It’s been a while since I’ve had a mugcake! Idk why since they’re the quickest most delightful treat to make. For breakfast I merged my favorite two mugcake recipes from my site (chocolate coconut mugcake + pumpkin spice mugcake). Aaand…behold! Fudge swirl pumpkin mugcake topped with a coconut whip, chocolate coconut peanut butter, and mulberries . My taste buds are singing.
- 1/2 cup raw old fashioned rolled oats
- 1/2 cup liquid egg whites
- 1/4 cup pumpkin purée
- 2 TBSP plain Greek yogurt
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1 stevia packet
- 1 TBSP unsweetened cocoa powder
Grind the oats into a flour. Add the remaining ingredients except for the cocoa powder and blend again. Split the batter in two; to one half, add the cocoa powder and mix evenly. Spray a bowl with nonstick spray and layer your two batters. Microwave for 3 minutes. Flip onto a plate and add toppings.
I added a coconut whip, chocolate coconut peanut butter (wild friends brand), and mulberries. To make the coconut whip, use a handblender to blend 1/4 cup lowfat cottage cheese, 1/2 tsp coconut extract, and 1 stevia packet until smooth. Then swirl in 2 TBSP unsweetened shredded coconut.
Master vegan baking with this specially outlined online course!