Pumpkin Spice Chocolate Mug Cake

It’s October! The leaves are falling, the temperature is dropping and pumpkin spice is rocking the food scene.


I’ve been loving all things pumpkin spice this fall more than ever – as you can probably tell by the plethora of pumpkin blog posts lately (sorry not sorry haha).

Today’s post is incorporating soda! I know what you’re thinking. Sarah, how and why the heck are you putting soda in chocolate cake? Well, we’re using the carbonation in the soda (along with a little baking powder) to get a nice rise on this chocolate mug cake.


I’m using Zevia cola today! I’m not one to drink soda since I refuse to drink all those sugar laden nasty ingredients and colorants. However, Zevia is different and made by health-conscious individuals! Zevia’s made with real ingredients and natural sweeteners – stevia and monk fruit! It has no phosphoric acid or caramel colour . Plus, it’s non-GMO project verified! Altogether, Zevia is the only soda I’d recommend drinking if you like fizzy drinks.


This chocolate cake recipe is dairy-free, vegan and gluten-free so it’s perfect for everyone, no matter your intolerance.


Pumpkin Spice Chocolate Mug Cake (serves 1)


  • 1/4 cup gluten-free all purpose flour
  • 2 tbsp cacao powder
  • 2-3 tbsp coconut sugar
  • 1/2 tsp baking powder
  • 1/4 tsp pumpkin spice
  • 1/4 cup Zevia cola


  1. Combine the gluten-free flour, cacao powder, coconut sugar, pumpkin spice and baking powder. Mix to incorporate.
  2. Add the Zevia to the dry ingredients and mix to combine.
  3. Pour in a mug greased with coconut oil.
  4. Bake at 350F degrees for 15 minutes. Enjoy!
Digging in is my favourite part!

happy cooking,


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