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.
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.
Ingredients
- 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
- ⅙ 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
Instructions
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Preheat oven to 350°F
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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.
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Melt butter in microwave or on stove
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Add melted butter, pumkin puree, honey, vanilla, lemon juice, and egg to a small mixing bowl or a 2-cup glass measuring cup
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Whisk to combine
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Add almond flour, coconut flour, baking soda, and spices to mixture
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Stir until well combined
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Stir in raisins and walnuts if using
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Pour batter into small baking dish – this could fit in a mug if you have one that is oven-safe
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Bake for 15 – 20 minutes until toothpick inserted in middle or one of the thick sides of the bundt pan comes out clean
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Cool in baking dish on wire rack for 10 -15 minutes
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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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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?
Yes! Thank you I have updated the instructions to say “Cool” instead of cook.