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.
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!
Easy Peanut Butter Vegan Mug Cake
- 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])
- 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.
Gluten-Free OptionSub in your favorite gluten-free flour blend. Adapted from Kirbie Cravings
Love this vegan recipe…always satisfies..and no Refined sugars 💕
Wow. This was delicious. Just added a bit of cacao powder and followed everything else. I put this in for 60 seconds, then another 20 and it came out perfect!
This recipe is amazing. So simple, but delicious. Usually mug cakes are dry, but this one was very moist. Love it.
I keep this bookmarked because it always works so well! I’ve also tried it with half peanut butter, half sunflower nut butter. Either way, it always turns out perfect!
Kinda surprised about the negative comments! I actually make this a lot, usually for weekend breakfast cuz I sub oat flour & then it’s basically super concentrated oatmeal, yeah? 🙂 Oh: toppings NOT optional!
Yum.. perfect quick snack for one! ❤️
I love this awesome mug cake!
I’ve eaten like WAY too many mug cakes. And most of them are really gross and tough and gummy and just EW….
But this one was really good.
I made it in a 8oz Ikea glass, used a kirkland signture peanut butter, king arthur white whole wheat flour, kirkland signature vanilla almond milk(I still added vanilla extract though from kirkland) kirkland signature agave, and microwaved it for 30+10+10=50 seconds in a 1000-watt microwave. I also topped it with a coconut whipped cream from sweet rose and it was WAAAAAAY too good!
Ok wow! It is clearly the best mug cake i’ve made by far. Most recipes are dry but this one is moist on the inside and tastes like a real cake:) Would totally recommend + i made this with crunchy peanut butter which added a nice texture;)
Just made the teacup cake- yum! My son preferred it raw but I cooked mine. So easy and quick. I added half maple syrup and half date/tahini paste for a slight caramel flavour and I had to add a bit more milk, I went heavy with the peanut butter though.. Would highly recommend.