This Pumpkin Nut Mug Cake dresses up well, thanks to a dairy-free vanilla almond crème. Although it looks fancy, it's actually super simple and oh-so-tasty. No one will ever know it's grain free, gluten free, and Paleo!

INGREDIENTS

MUG CAKES

3 TBSP Octonuts Vanilla Almond Protein Powder
3/4 tsp pumpkin spice blend (TIP: it's easy to make your own)
1/8 tsp baking soda
1 TBSP maple syrup
2 TBSP pumpkin puree
1 large egg
1 tsp Octonuts Cold Pressed Virgin Almond Oil
1/4 tsp vanilla extract

VANILLA ALMOND CRÈME

2 TBSP Octonuts Vanilla Almond Protein Powder
1/4 tsp vanilla extract
5-6 TBSP full fat coconut milk, depending on how thick you want the crème (TIP: You can substitute water or another milk of choice)
Pinch of pumpkin spice blend

HOW TO

VANILLA ALMOND CRÈME

Combine Octonuts Vanilla Almond Protein Powder and pumpkin spice blend. Add vanilla extract and 2 TBSP coconut milk. Whisk until smooth, adding more coconut milk for desired creaminess. Set aside while you prep and cook the mug cake.

MUG CAKES

Add Octonuts Vanilla Almond Protein Powder, pumpkin spice blend and baking soda to a small dish or glass measuring cup. Stir to blend dry ingredients.

Add maple syrup, pumpkin puree, egg, Octonuts Cold Pressed Virgin Almond Oil, and vanilla extract to the dry ingredients. Whisk until blended into a batter.

Pour batter into two 6-8 oz mugs or ramekins, dividing evenly.

Microwave each cake separately for 90 seconds or until it's puffed up and a toothpick inserted in the center comes out clean.

While the cake is hot, top it with Vanilla Almond Crème and let it soak in. Enjoy! 🐙