"Autumn Spice Mug Cake

Made with sweet potato, squash or pumpkin puree that boosts the recipe's fibre content, this cake-in-a-cup is ready in just minutes and can be cooked in the microwave.

The secret ingredient for a comforting fall dessert? Our Maple Chai Pecan Butter! Made with 75% pecans, this nut butter also contains spices like cinnamon, cloves and cardamom as well as local maple sugar for a touch of sweetness.

For even more indulgence, we suggest topping the cupcake with a cream cheese filling and adding a hint of our Maple Chai Pecan for a perfect marriage of flavors. An optional addition, but so delicious!

Find the steps to make this express dessert below.

The ingredients

For the cake in a cup:

  • 1/4 cup all-purpose flour
  • 2 tbsp. brown sugar
  • 1/4 teaspoon baking powder
  • pinch of salt
  • 2 tbsp. milk or vegetable drink
  • 1 tbsp. mashed sweet potato, squash or pumpkin
  • 1 tbsp. vegetable oil
  • 1 tsp. chai maple butter

For the creaming (optional):

  • 1 tablespoon classic or vegan cream cheese
  • 1 tsp. Chai Maple Pacane butter
  • A little milk or vegetable drink if needed


For the cake in a cup:

  • In a mug, combine dry ingredients (flour, brown sugar, baking powder and salt).
  • Add milk or vegetable drink, mashed potatoes and oil. Mix well to obtain a homogeneous texture.
  • Add the Chai Maple Pecan butter and mix lightly to create a marbled effect.
  • Cook in the microwave for 1 to 2 minutes depending on the power of your appliance.

For the creaming (optional):

  • While baking, prepare the creaming by combining the cream cheese and Pacane Chai Maple butter. If necessary, add a little milk or vegetable drink for a thinner texture.
  • Garnish the mug cake once it is cooked.


Note: By following these steps, you will get one serving in a cup. But feel free to line up several cups on the counter to create an assembly line so that each member of the family can have their cake!