This vegan chocolate pumpkin flourless mug cake is the ultimate fudgey but healthy indulgence. Low fat but tastes SO luxurious, and made in just minutes!
Help help! I’ve fallen into a pumpkin-in-everything vortex and I can’t get out!
This happened last year too. Once I go pumpkin I have a hard time going back. It was pie and pudding and cookies and snacks for two weeks straight!
I blame Pinterest. That dang smart feed keeps putting all these genius pumpkin things right in front of my eyes for me to crave and dream about. Have you been over there lately? It’s pumpkin takeover. You can’t scroll more than a row without seeing something orange and spiced.
I started a pumpkin board just last week and it’s already over 100 pins. The Pumpkin Pin Proliferation rate is through the roof!
I’m not mad about it. But I don’t want to be totally out of pumpkin ideas (or cans of puree) by the time October hits, so I’m going to try to tone it down a bit next week. Make room for apple and sweet potato things.
And on that note, let’s talk about this pumpkin-topped pumpkin pudding cake…
2 Minute Chocolate Flourless Mug Cake
During my week away in Fruitland, a reader messaged me about about a magical mug cake modification she tried based on my blueberry muffin mug cake that sounded very much like microwave brownie heaven. So I played around with the concept myself (a.k.a. crammed as much pumpkin into the recipe as possible) and ended up with this delightfully decadent pumpkin + chocolate flourless mug cake.
Actually, the word “delightful” is too lighthearted here. This cake is downright gooey, fudgey, pudding-meets-cake rich! After taking a bite, I almost wondering who poured in the coconut oil when I wasn’t looking? It’s got that luxurious mouthfeel of a high fat dessert, but absolutely no oil. I double checked.
And this chocolate pumpkin pudding cake is fruit-sweetened too, with date paste as the sugar substitute. In order to have enough volume in the blender to blend the dates and non-dairy milk, the recipe actually makes 2 mug cakes. So you can either eat them both by yourself in one go or refrigerate one for later. Or share I guess.
Pumpkin Spice Custard Sauce
And as if 5 ingredient flourless mug cake in 2 minutes isn’t enticing enough, there’s a custard sauce. A pumpkin spice custard sauce. The sauce is made with pumpkin, any plant milk (I used almond), maple syrup, spices, and tapioca starch to thicken. The tapioca starch starts to thicken as soon as the sauce reaches a boil, so it only takes a few minutes to make. If you want to substitute with cornstarch that will work too, but it might take a little longer. Just keep whisking.
Or you could forget the whisking workout and just plop a big delicious scoop of Pumpkin Pie Nicecream on top!
Both the flourless mug cake and the pumpkin spice custard are delicious enough to stand alone doing their own dessert thing, but together they are truly marvelous!
>>> Click Below To Pin <<<
Gooey Chocolate Flourless Pudding Cake with Pumpkin Spice Custard
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Total Time: 12 minutes
- Yield: 2 mug cakes 1x
Ingredients
Flourless Chocolate Mug Cake
- 6 medjool dates
- ½ cup non-dairy milk
- 1/3 cup organic pumpkin puree
- 1/3 cup cacao powder
- 2 tsps baking powder
Pumpkin Spice Custard
- ½ cup non-dairy milk
- 2 tbsps maple syrup
- 2 tbsp organic pumpkin puree
- ¼–1/2 tsp pumpkin pie spice
- 2 tsps cornstarch or tapioca starch
Instructions
- Blend the dates and non-dairy milk.
- Transfer to a bowl. Add the rest of the ingredients for the cake. Stir to combine.
- Divide between 2 microwave-safe ramekins. Microwave each separately for 2 minutes.
- Let them cool while you make the custard.
- Combine all the custard ingredients in a small saucepan.
- Bring to a boil over medium high heat, whisking frequently.
- Once boiling, turn the heat off and continue whisking vigorously until thickened.
- Pour the custard over the cakes and enjoy!
I’m very very verrrrry happy about this pumpkin vortex because YUM. This is so dreamy!! So happy I picked up some pumpkin the other day because obviously it’s destined to become this fudgy beauty.
Yay yay yay! So you will be joining me in the pumpkin vortex soon then!? I can’t wait to see where the fall recipe road takes you this year 🙂
Oh wowzers – I am jumping into that vortex – right now!!! I hope there’s some left for me 🙂
Oh please do join in, there’s plenty of room in the vortex!!??
2 minute cake?? WOAH!! You know I’ve totally been dreaming about your mug cake for like… ever. Plus, your flourless chocolate cake is legendary. So seeing those two together: Like… WOAH. Wait, am I being repetitive? Meh… weekend brain. Plus, that pour shot of pumpkin spice custard is all that I can think about right now. Um, can this be included in my care package, whatsoever? Think the pumpkin custard will keep? 🙂 Anywhosies, I love that this cake is gooey and fudgey (or is it fudgy??? Lol). Kind of like a cross between cake and brownie. I like it! Okay, let’s get lost in the pumpkin vortex together. You ready? Let’s do this! xoxo
Instagram has taught me that it is near impossible to overuse the words “whoa” and “omg”. And I just realized we spell the word whoa/woah differently? It’s just like fudgey and fudgy–they sound the same and are both made up so who really cares! But let’s get to the really important grammatical matters here: “anywhosies”. Now that is a word that I need to include in my vocabulary more! It has the perfect amount of whimsy 🙂 What were we talking about? Oh yeah cake? You know what, I ate the leftover custard much too fast to know it’s shelf life, so we are just going to have to test that out postal service style? Or better yet just meet in the vortex and swap pumpkin sweets all day long woohooo?? xx
I don’t own a microwave. Can I bake this and what temperature and time would you recommend?
Yep! I would try 350F for about 12-15 minutes 🙂
Genius you are! Every word of the description had me craving this pumpkin custard drenched cake even more! I’d help you out of that vortex but I fell happily into the pumpkin pit of goodies and I’m quite comfortable here 🙂 I say keep em coming Natalie!
It’s a comfy, cozy, cinnamon spiced kinda place this vortex–I may take up a permanent residence lol! Nah summer fruits would draw me out eventually 😀 Thanks Larice, and I hope you have wonderful weekend ahead of you!
Well you owe me a new laptop. Totally just drooled all over mine so I’ll be needing a new one! 😉
But seriously this is FABULOUS. Everything about it. Making as soon as I get some dates!
Ha! Well I better start saving up then 😀 Thanks Kaila and happy weekend!
Ahhhhh, more pumpkin love ❤️❤️❤️ But this combo is pure heaven….chocolate + pumpkin. YUMMMM!! And you did it without oil and without nut butter?? Amazing! I could really go for a gooey, fudgey treat right now and with that custard…sounds soooo good!! When I add chocolate back into my diet, you better believe I’ll be making this. I haven’t yet entered the pumpkin vortex…I’m afraid to start!! Haha!! ?
So I have been trying to cut out chocolate for about a week now and failing pretty much daily lol? I need to get some carob powder and try to shift my tastebuds into liking that flavor instead, otherwise it’s never going to happen. I applaud you! And actually a gooey pumpkin pudding cake without chocolate sounds quite scrumptious too. Or just make the custard and call it a day haha! I’ve been though 4 cans of pumpkin in a week, so enter the vortex at your own risk? Have a wonderful weekend friend?
Ohh yummy! This pumpkin chocolate mug cake looks so luscious! I had a really fudgy chocolate brownie on my Berlin trip and this recipe of yours reminds me totally of it 🙂 I have to try it out (in the oven at least because I don’t have a microwave) once I’ve set up everything in the new kitchen 🙂
I remember a few IG pics from your Berlin trip, but not that one…and I don’t forget chocolate brownies lol! That sounds deliciously decadent, I almost called this one a brownie too actually. It’s borderline 🙂 I think it will work just fine oven style!
yeah, I didn’t share that one. I still have sooo many photos of the berlin trip that I need to put into a post, but I feel like I get nothing done right now. And yeah, I’m sure this pumpkin chocolate mug cake will turn out great in the oven 🙂
this is HEAVEN! anything chocolate and pumpkin is pure bliss for me! This is so creative and i think I could drink that custard sauce <3
I agree completely, love that pair <3 If there had been a straw anywhere nearby I probably would've done the same?
I just realized I commented on this video but not the actual post! Brain is fried and overworked, haha. This is just beautiful and that orange custard sauce color is just divine!! I love how gooey the cake looks too, I know dates did their magic to make that happen! And pumpkin and chocolate go so fabulous together too, so perfect! I love the little specs of pumpkin spice throughout that sauce, it is just so pretty and all the closeup shots are just drool-worthy! Great recipe, mug cakes are the best quick indulgence!!!
No worries! Too much pumpkin baking experimentation can do that to a brain lol. The gooey mixing of chocolate and pumpkin was just calling for me to twist on the extension tube and take all the closeups on this one! And thanks for always commenting in both places <3
If I’m not the biggest date fan… Do you think if I replaced them with bananas it would be similar still?
Hi Jen! Yep, that should work. You may consider adding some sort of sweetener though since bananas are not as sweet as dates.
Hi, mine came out really pudding like even after 5 minutes in the microwave. Is it supposed to firm up? It was really good though thanks for using such awesome ingredients.
Hi Karen! It should be like a really fudgy gooey brownie texture, not just straight pudding–how odd. Perhaps try less non-dairy milk next time and see if that fixes it.
I know someone already asked about substituting bananas for dates, but I have MANY allergies, including dates, baby, stevia and all artificial sweeteners. Would it be possible to make this with coconut syrup or molasses or something else? It sounds wonderful and I would love to try it.
Apparently auto correct changed the word bananas to baby!! LOL sorry about that.
Lol thanks for the laugh autocorrect😂 No worries!! So I do think it would be possible with a liquid sweetener/syrup, but because it is flourless you will need something more substantial in there to actually bake and turn cake-like. What I would suggest is reducing the non-dairy to 1/4 cup (since the sweetener will add liquid) adding 1/4 cup of any kind of liquid sweeter you like (maple syrup is my go-to), and then adding 1/4 cup almond butter or nut butter of some kind. Since I haven’t tested it I cannot guarantee the texture and the amounts may take some tweaking, but that would be my best advice. Hope that helps and good luck!
What is the approximate calorie count for this recipe?
I’m not sure, I don’t calculate nutrition info for my recipes. But you can plug all the ingredients into an app like this and find out: http://www.myfitnesspal.com/recipe/calculator
Hi Natalie, Thanks for the great recipe! I was wondering if I could use carrot puree instead of pumpkin one? I have a big package of carrot puree that I look for recipes to use it 🙂 And sorry about my English, it is my second language 🙂 Cheers!
Hi Noora! Yes that should work here, as long as the consistency is similar to the pumpkin puree shown in the video. If its a lot more dry/liquidy it could mess up the texture, but otherwise should be fine and taste good!