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.

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!

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Yield: 1 small mug cake

Easy Vegan Peanut Butter Mug Cake

Prep: 2 minutes

Cook: 1 minutes

Total: 3 minutes

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:

1. 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!
2. 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. )
3. 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 ©Kare for Kitchen Treaty.

Kare

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.