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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



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
  • ¼1/2 tsp pumpkin pie spice
  • 2 tsps cornstarch or tapioca starch


  1. Blend the dates and non-dairy milk.
  2. Transfer to a bowl. Add the rest of the ingredients for the cake. Stir to combine.
  3. Divide between 2 microwave-safe ramekins. Microwave each separately for 2 minutes.
  4. Let them cool while you make the custard.
  5. Combine all the custard ingredients in a small saucepan.
  6. Bring to a boil over medium high heat, whisking frequently.
  7. Once boiling, turn the heat off and continue whisking vigorously until thickened.
  8. Pour the custard over the cakes and enjoy!