Vegan Pumpkin Spice Protein Mug Cake
QUALIFY PROTEIN
Savor the delightful flavors of fall with our Vegan Pumpkin Spice Protein Mug Cake. This delectable treat combines the comforting aroma of pumpkin pie spice with the nourishing power of plant-based protein. With its moist and fluffy texture, this mug cake is the perfect indulgence for a cozy evening or a quick and nutritious snack.
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Ingredients
- 1 scoop of Qualify Vegan Protein Drink Mix
- 2 tablespoons almond flour
- 1 flaxseed egg* for a delightful texture
- ¼ of a ripe banana, perfectly mashed
- ¼ cup of canned pumpkin puree
- 2 tablespoons of creamy almond milk
- ½ teaspoon of vanilla extract
- A pinch of salt to enhance the flavors
- ½ teaspoon of aromatic pumpkin pie spice
- ½ teaspoon of baking powder for a fluffy texture
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Substitutions and Variations
*For the flaxseed egg, combine 1 tablespoon of flax seeds with 3 tablespoons of warm water. Allow them to mingle for about a minute.
Note: If you prefer a more traditional baking method, you can bake this in a regular oven preheated to 350°F for approximately 25 minutes.
Instructions
Grease a microwave-safe mug or ramekin.
In a small bowl, mix together the Vegan Protein Drink Mix, almond flour, flaxseed egg, mashed banana, canned pumpkin puree, almond milk, vanilla extract, salt, pumpkin pie spice, and baking powder until well combined.
Transfer the batter to the prepared mug or ramekin.
Microwave the mug cake for 1 minute. Check for doneness with a toothpick. If needed, microwave for another 20 seconds until cooked through.
Allow the mug cake to cool.
Top with whipped cream and a sprinkle of pumpkin pie spice.
Enjoy your Vegan Pumpkin Spice Protein Mug Cake straight from the mug!
Frequently Asked Questions
Can I double the recipe?
Yes! Just add double the amount of ingredients and just proceed.
Can you make fluffy vegan pancakes ahead of time?
Yes! These will last at least 4-5 days if store in an air tight container in the fridge.
Can you freeze fluffy vegan pancakes?
Absolutely. We recommend flash freezing by placing cooked and cooled pancakes on a baking sheet and then freezing them. After 15-20 minutes they should be frozen enough to pop into a freezer safe container or bag.