October 6, 2012 posted by dre

personal paleo pumpkin pie cake

today was freezing outside!  okay, i know 50 degrees is not technically freezing, but it sure felt like it.  (don’t laugh, here in texas we classify 40-50 degrees as really cold!)  mug weather for sure.

there is nothing like holding a mug of hot tea or cocoa when it’s cold outside.  you know what i’m talking about…cold weather prompts a mug grip that forgoes the handle altogether.  the warmth starts in your fingers and somehow finds it’s way to the rest of your body.  i needed that today.

now, let’s get to the cake i mentioned in the title of this post… don’t get me wrong, i love hot tea.  hot tea in your mug is great…but warm pumpkin cake topped with pumpkin whip totally beats hot tea any (cold) day of the week in my mug! :)

personal paleo pumpkin pie in a cup!

and there’s more…

paleo pumpkin whip. (if you are not strictly paleo, i totally recommend trying this pumpkin whip recipe with this cake) but if you are paleo, i got something pretty awesome for you too.  i mean, it was delicious enough to make me want to to freeze it and try to make a pumpkin frozen “yogurt”…but it is way too cold to be experimenting with that right now!

personal paleo pumpkin pie cake

  • 1 tbsp pumpkin
  • 2 tbsp canned lite coconut milk
  • 1 tsp coconut oil (melted)
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tbsp liquid egg white
  • 1.5 tbsp coconut flour
  • 1 tbsp stevia
  • 1 tsp pumpkin pie spice
  • 1/4 baking powder
  • pinch of salt


  • mix the first 6 (wet) ingredients together in your mug
  • next, add in the dry ingredients and mix again until smooth
  • put in microwave for 2 minutes!! (may vary from 1:30-2:30 depending on your microwave)
while your cake is cooking, whip this up…
paleo pumpkin whipped topping

paleo pumpkin whip

  • 1 tbsp pumpkin
  • 3 tbsp canned coconut milk–regular, not light. (whips best when chilled in refrigerator for a few hours first–or overnight)
  • 1 tbsp coconut butter (optional…gives a much stronger coconut flavor. this would replace one tbsp of the coconut milk)
  • 1/2 tsp of stevia
  • 1/4 tsp pumpkin pie spice
  • tiny pinch of salt

don’t shake coconut milk before opening can.  spoon out the thickest part of the milk and beat it with a hand mixer until it starts to firm a bit.  then add in the rest of the ingredients until you reach a light fluffy consistency!

easy as pie…pumpkin pie in a mug! :)

top your cake off with whip once the cake has cooled for a few minutes (it comes outta the microwave hot!!!)

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