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