Easy Peanut Butter Vegan Mug Cake
Mug cakes, man. I resisted them for a long, long time. Because – yup – just as I suspected, they are way WAY too easy to make. And consume. Possibly daily.
Seriously. If you’ve got a sweet tooth attack and three minutes, this vegan mug cake recipe is going to fit the bill just fine. And you don’t have to be a vegan to enjoy this Easy Peanut Butter Vegan Mug Cake. 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!)
Totally divine with or without the chocolate toppers.
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’.
And seriously, so easy. Click “play” to see just HOW easy, then just scroll down for the full recipe!
Easy Peanut Butter Vegan Mug Cake
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.
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 (could substitute dairy milk for non-vegan version)
- 1 tablespoon pure maple syrup (could substitute granulated sugar, brown sugar, or honey for non-vegan version)
- 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])
Directions:
- 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.
Nutrition information is for one mug cake without chocolate chips.
Dairy option:
Use cow’s milk instead of almond milk.
Gluten-free option:
Substitute your favorite gluten-free flour blend – I have used Cup4Cup with success. Almond flour is also tasty but can throw the texture off a bit.
Nutrition Information
Yield: 1 small mug cake, Serving Size: 1 mug cake
- Amount Per Serving:
- Calories: 302 Calories
- Total Fat: 16.8g
- Saturated Fat: 3.4g
- Sodium: 173mg
- Carbohydrates: 31.3g
- Fiber: 3.6g
- Sugar: 15.7g
- Protein: 10.1g
Adapted from Kirbie Cravings
// All images and text © for Kitchen Treaty.
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I just made this and it was fabulous. I used a GF flour mix and topped it with a little peanut butter and maple syrup… it was heaven!! You saved me from making some big tray of baked goods with this recipe. Very glad I found it – thanks for the share!
Love it! I’m so glad you liked the recipe. 🙂
it tasted like absolute shit. Me a VEGAN and my **VEGAN husband made it and i was barely edible and was basically peanut butter mixed with flour and cooked. it was not anything resembling a cake if I could I would give it zero stars it was disgusting and insulting to vegans. plus the stomach ache was not worth it.
I’m sorry this one didn’t work for you.
Can you substitute coconut or cashew milk for the almond milk? Ethically I just can’t see using almond anything.
Cashew milk or oat milk would both be great substitutes.
This is one of my favorites, but it always comes out super crumbly… its not like a cake.
Here’s a tip for those who do not like microwaves..😷
A saucepan deep enough to cover mug cake when lid is placed on. Fill with 2″ water bring to a boil. Drop 2 napkins in bottom of pan, place your mug in n cover. 15 minutes later MUG CAKE NO MICROWAVE!!😉
Oooh, awesome idea! Thank you!
This was a. Disaster, tried both peanut butter twice and the chocolate cake, not impressed!!
The BEST. I made 17 in a row and ate them all. I Plan on doing it all again tomorrow 🙂
This was sooooo tasty! Made it with white whole wheat flour and oat milk.
So glad you liked it! Thanks for sharing about the substitutions. Happy holidays!
First mug cake recipe that hasn’t gone gloopy for me! Will definitely be making this again, thanks for the recipe x
Woo hoo! Thank you for the rating! 🙂
Would it hold its form if I tried to remove it from a mug or ramekin or is it something I should just have with a spoon?
I’ve always eaten it directly from the cup with a spoon. 🙂 Maybe try a bit of oil in the mug before pouring the batter in and give it a whirl? If you try it, please report back!
I loved this mug cake! Usually I try mug cakes and they’re a little too dry or too sweet, but this one is perfect!
Woo hoo! Glad it is a winner for you.
Just made this using Pamela’s GF flour and homemade cashew milk. It was super good! Thank you. 🙂
Woo hoo! Thank you for sharing!
I love this! Almost love the batter as much as the resulting cake 😆 sooo delicious. I actually don’t have a microwave so I’ve been baking it in the oven and although it requires more patience it works like a dream!
Ooh how long does it take in the oven? I keep meaning to try this!
Hmm maybe 10 – 15 mins? I tend to guess so haven’t properly timed yet 😆 definitely worth a try tho!
Well I just made it. Was looking for a mugcake because i was craving sweet desserts. WELL.
It does taste nice, but it completely crumbled apart even after following all directions. I used GF flour, which may be to blame here. It didn’t rise at all.
Was kinda dry too, but it was edible. Still a little disappointed. GF flour is extremely expensive and i feel bad using it on experiments because it always feels like a waste.