SCD Recipe: Single-Serve Pumpkin Cake

Ever want to make a yourself a little SCD treat without having to make a huge dessert that may or may not get eaten? Sometimes I want cake, but I don’t want to have it every day after that. This single-serve cake fits the bill for a quick one-time treat you can just have for yourself.

To make your own pumpkin puree – check out my tutorial.

SCD Single-Serve Pumpkin Cake filled with whipped heavy cream yogurt

Mug cakes are very popular. The appeal is that you can just mix your ingredients right in a mug, pop it in the microwave, and voila – 90 seconds later you have your very own piece of cake.

Personally I’m not a huge fan of microwave cakes so I bake my “mug” cakes in the oven or use the bake setting of my Instant Vortex Plus air fryer. It’s really just as easy, it just takes a little longer. But if you do want a 90-second mug cake you can use this recipe to do that too. I included those instructions in the notes.

Sometimes I use a mug (make sure you have an oven-safe one, I use a ceramic soup mug) and sometimes I use a mini-bundt pan. The mini-bundt is especially great if you’re making it for a special occasion where you need to have, or bring, a little dessert just for yourself.

It’s perfect to bring with you to a get-together or send with a kid to school or a party.

SCD Single-Serve Pumpkin Cake

Kind of like a mug cake, but baked.

Course Dessert, Snack
Cuisine Paleo, SCD
Keyword almond flour cake, pumpkin cake, scd bread, scd cake, SCD Dessert Recipe, scd recipe, specific carbohydrate diet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 cake


  • 1 ½ tbsp butter Conconut oil can be subbed
  • 3 tbsp pumkin puree
  • 2 tsp honey Use 1 tsp for more of a less sweet pumpkin bread flavor.
  • ¼ tsp pure vanilla extract
  • tsp lemon juice
  • 1 large egg
  • 2 tbsp almond flour
  • 2 tbsp coconut flour
  • ¼ tsp baking soda
  • ½ tsp cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 1 tbsp raisins optional
  • 1 tbsp chopped walnuts or pecans optional


  1. Preheat oven to 350°F

  2. Rub a little melted coconut oil or soft butter on the inside of your baking dish if you want to be able to remove your cake before eating it.

  3. Melt butter in microwave or on stove

  4. Add melted butter, pumkin puree, honey, vanilla, lemon juice, and egg to a small mixing bowl or a 2-cup glass measuring cup

  5. Whisk to combine

  6. Add almond flour, coconut flour, baking soda, and spices to mixture

  7. Stir until well combined

  8. Stir in raisins and walnuts if using

  9. Pour batter into small baking dish – this could fit in a mug if you have one that is oven-safe

  10. Bake for 15 – 20 minutes until toothpick inserted in middle or one of the thick sides of the bundt pan comes out clean

  11. Cool in baking dish on wire rack for 10 -15 minutes

  12. I like to remove from the baking dish, but you could leave it in there to eat if you like. If removing from mini-bundt pan – carefully run a butter knife around edge. Turn pan over and gently tap the bottom of the pan with the knife. The cake should easily pop out.

Recipe Notes

Note – if you want to do a microwave mug cake: Mix all ingredients in mug and microwave for 90 seconds to 2 minutes. 

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Sherry Lipp
Latest posts by Sherry Lipp (see all)

2 thoughts on “SCD Recipe: Single-Serve Pumpkin Cake

  1. Step 10 says to bake it for 15-20 minutes and then the next step says to bake on wire rack for 10-15 minutes. Do you mean cool on the wire rack?

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