Easy Vegan Peanut Butter 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 Vegan Peanut Butter 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 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.
Free Easy Weeknight Dinners eBook
Subscribe to the Kitchen Treaty email list and receive new recipes or my weekly newsletter for free! Plus, as a welcome gift, you’ll receive my Top 10 Easy Weeknight Dinners eBook! So that’s kinda fun.
It 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 Vegan Peanut Butter 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 these dairy-free chocolate chips)
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.
DELICIOUS!! I have attempted so many of these and have failed! I almost didn’t try this til I read the comments and then i couldn’t help myself and im so glad I did! Like you said, it is perfect for when u have that sweet tooth that needs to be satisfied. Thank you for my new go to quick treat.
I’m craving something sweet, but I don’t have any baking powder, is there something I can substitute for it?
I’ve accidentally made it with baking soda but it actually tastes pretty gross. 🙁 Sorry, I don’t know of anything else that will work other than baking powder!
I ended up making one with whole wheat flour, egg, hot chocolate powder, butter, n white sugar, and it was yummy!!
Wola! It was super delicious. Now I am craving for this easy and tasty recipe all the time. Thank you for sharing with us Kare! You are the best. 🙂
It was a fiasco. The result looked like play dough. Very depressing.
Weird! I’ve never seen or heard of that happening. Perhaps try cooking it for less time next time? It can turn out rubbery if overcooked and every microwave can be a bit different.
Just had the same experience. I used Bob’s Red Mill gf flour mix and it did not rise. Now I did use agave liquid and did use coconut oil and a chocolate substitute and I ended up with a gooey mess.
This cake did not work out at all for me. It would not cook and just made me a messy microwave. I’m sure that I messed up somewhere, and that it is delicious.
Very good with some ice cream on top!
So… I love this and can’t stop eating it! The portion size is *perfect* and even my non-vegan family members enjoy it! Thank you for posting; I’m so glad I found this.
I used Mooala (banana/sunflower seed milk) and 1 TBSP almond flour/1 TBSP oat flour. I liked the base so much I haven’t messed with alternative milks or flours! 70 seconds does the trick for me. And I always include a scoop of my favorite vegan ice cream, Vanilla NadaMoo.
I’ve also branched out with some variations…
For a less-sweet dessert, I add turmeric and raisins to the batter, and top with sunflower seeds.
Or for a savory dessert, I add cayenne pepper and chopped bananas to the batter, and top it with coconut bacon and sunflower seeds. I had to up the cooking time another 20-30 seconds for this one.
🙂
Oh goodness, I absolutely love all these ideas! Thank you so much for sharing. <3
Super tasty! A little flour heavy to taste, but easily modified. Tried it out with almond butter, but the taste would be better with peanut butter.
This was great! I added a little swishmiss and made it chocolate peanut butter cake!
Inventive! 🙂 Thanks Alice!
this is amazing!!!! im not vegan (im vegetarian) and every other mug cake came out gross and eggy, so i looked up ones with no eggs and found this. best mug cake ever, hands down ( it can be a little dry, i put https://blog.radiantlifecatalog.com/bid/71521/Simple-Coconut-Milk-Chocolate-Mousse-dairy-free-paleo-friendly on it ( its an amazing moose by the way) and it was really better then any vegan dessert I’ve ever had)
So glad you like this one, Fiona! 🙂
SO impressed! Unlike other mug cakes, the texture of this one isn’t chewy but like a proper cake!
Thanks, Rebecca!
I LOVE this recipe! Its so good and love that it doesnt need cane sugar.
Thank you for the review, Faith! 🙂
Ive never had a mug cake before and i wanted a quick easy vegan dessert…this was great! I used bobs red mill all purpose gf flour and coconut milk. Everything else the same. I wasnt sure how much it should rise but didnt rise that much but consistency i thought was good and the taste….Yum!!!! Thank you!
Yay, glad you liked it! 🙂 Thanks!
This was delicious! I used regular flour, regular PB, honey, and 2% milk. I add an extra 1/2 tbs of milk since someone commented it was a little dry. Thanks!
Thanks so much for your review! 🙂
Yummy! Thankyou for sharing!
I was craving something sweet late last night around 1am and I didn’t have anything sweet and unhealthy in the house (on purpose). I tried this and my oh my – it was delicious. Soft, fluffy, no too strong on the peanut butter taste, not too sweet and just the right portion. This is definitely going to be my new go-to sweet treat. Thank you so much for sharing.
I’m so glad you like this one, Ruth! Thanks so much for the nice comment.
Doesn’t cook properly, smells gross too.
Tastes pretty good though.
I made the regular version. It was good but next time I will mix the dry ingredients first because it had a slight baking powder taste. Thanks for the easy recipe!
Adapted this recipe slightly. I used chunky almond butter (rather than PB) + added semi-sweet dark chocolate chunks / shavings right into the batter prior to microwaving. Also, I doubled the recipe.
Didn’t keep track of how long I had to microwave but it was at least 2 minutes (expected, because I doubled the recipe).
The top of the cake did bounce back, but the consistency turned out to be moist / creamy – I can definitely tell it’s cooked, like I’m definitely not eating cake batter right now, it’s not runny – but moist / creamy is the best way I can describe it. It’s GOOD though. Great flavor.
This is the BEST!! My 13 year old discovered your recipe, and mad about 5 in one day! I’ve sent the recipe link to about 8 people, especially those with kids and vegans of course.
Woo hoo! So glad you and hour 13-year-old like this one, Toni! We no longer have a microwave in our kitchen and I have to say, this is the one thing I have been missing. Boo hoo. 😉
Absolutely delish! doing veganuary, my brother and sister got a mug cake book for xmas. Didn’t want to miss out on the fun!
I’m so glad you liked this one! 🙂
So, I have zero faith or interest in mug cakes, but I had leftover peanut butter and too much plant-based milk and I stumbled on your recipe and I am so happy about this. I honestly don’t know if it turned out the way it was supposed to, but it tastes so good that I don’t even care.
Oh, heck yeah! This was great with tiny chocolate chips on top (I find they melt more easily). Thanks for this sweet, speedy treat!
Mmm, peanut butter is always better with chocolate!
This was lovely with a bit of vegan ice-cream – for those that went wrong in the comments my tip is to add some more almond milk if the mixture is too thick. A good cake mix should be thin enough not to stick to the fork in a lump when you lift it, it should drop from the fork. Great recipe and I think these ideas really help you to stick to being vegan, stopping you running to the shop and saving you money.