Coconut Pumpkin Mug Cake Recipe

RECIPE: Coconut Pumpkin Mug Cake

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I bet you never thought of mixing pumpkin with coconut!

You’re probably going to like it, and we know you’re going to like the fact that each serving has 29g protein and only 4.3g sugar!

Cake Ingredients:
  • 2 egg whites
  • 2.5 tbsp coconut flour
  • 1/2 scoop FitMiss Vanilla Chai protein powder
  • 3 tbsp unsweetened almond milk
  • 1/4 cup pumpkin puree
  • 1/2 tsp cinnamon
  • 1/2 tsp baking powder
Frosting Ingredients:
  • 1/2 scoop FitMiss Vanilla Chai protein powder
  • 1 tbsp milk
  • 1/2 tbsp shredded coconut (to be sprinkled on top)
  1. Mix all cake ingredients in blender until smooth (about 20-30 seconds until batter is thick).
  2. Spray a bowl with non-stick oil, pour in your batter and top with plastic wrap or a damp paper towel.
  3. Microwave for 2 minutes
  4. Transfer cake to a plate. Be careful as it will be crumbly but also very soft and moist!
  5. Make protein frosting and pour over cake.
  6. Sprinkle cake with 1/2 tbsp shredded coconut.