Easy Peanut Butter Vegan Mug Cake

If you’ve got a sweet tooth attack and three minutes, this Easy Vegan Peanut Butter Mug Cake recipe is going to fit the bill just fine.

But you don’t have to be a vegan to  love it. Because trust me – it’s plenty moist, decadent, and just plain delicious without the egg, cow’s milk, or butter. (Kind of perfect for when you’re short on groceries, too!)

I adapted my recipe from this non-vegan one on Kirbie Cravings, swapping out the dairy milk for almond milk and replacing the sugar with pure maple syrup. Other than that, the biggest change I made was to cut the recipe in half – I found that this version produces just enough mug cake to satisfy my sweet tooth feeling like I went totally overboard.

Totally divine with or without the chocolate toppers.

This vegan mug cake fits perfectly into my Fiestaware teacups, so I actually like to call it “teacup cake.” Except this cake is not dainty, my friends. Especially with a bit of chocolate sprinkled on top. It’s actually kind of pure grubbin’.

Seriously – so easy, and so satisfying.

More unbelievably delicious vegan cake recipes

• If you’ve got a serious chocolate craving, try this Double Chocolate Mint Mug Cake. So good!
• Looking to feed a crowd? Look no further than this Vegan Devil’s Food Cake.
• This Vegan Pineapple Upside Down Cake is tender and moist and will convince you that you never need to go back to non-vegan cakes.

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

Prep: 2 mins

Cook: 1 min

Total: 3 mins

Easy Peanut Butter Vegan Mug Cake

4.4 from 66 votes

You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.

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Yield: 1 small mug cake

Ingredients

• 2 tablespoons white whole wheat flour or all-purpose flour (sub your favorite gluten-free flour blend for a GF version)
• 2 tablespoons peanut butter (I use all-natural creamy peanut butter)
• 2 tablespoons unsweetened almond milk (can substitute dairy milk for a non-vegan version)
• 1 tablespoon pure maple syrup (could substitute granulated sugar, brown sugar, or honey [but honey is not vegan])
• 1/4 teaspoon baking powder
• 1/2 teaspoon pure vanilla extract (optional)
• Chocolate chips or chocolate chunks for topping (I use and love these dairy-free chocolate chips [affiliate link])

Instructions

• Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. It might seem lumpy at first but keep stirring and it'll resemble cake batter in no time!
• Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
• Top with chocolate chips or chunks if desired and enjoy right away.

Notes

Gluten-Free Option

Sub in your favorite gluten-free flour blend.

Adapted from Kirbie Cravings

Nutrition Facts

Serving: 1mug cake, Calories: 307kcal, Carbohydrates: 32g, Protein: 10g, Fat: 17g, Saturated Fat: 3g, Sodium: 294mg, Potassium: 253mg, Fiber: 2g, Sugar: 15g, Calcium: 130mg, Iron: 1mg