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!
Easy Peanut Butter Vegan 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
Nutrition Facts
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.
I guess everyone has a different taste because I have made this recipe many times and I am never disappointed. Its just the right amount of sweetness, the chocolate chips are an absolute must though! This has saved me many times from making a full sized cake or batch of cookies when I was craving something sweet. Thanks for sharing!
I agree with Tina! I love this recipe!!
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!!
Disaster cuz it was too good??
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!
Pretty good with chocolate chips! Without.. not great. I made this with GF flour so I added a bit of extra milk and maple syrup since I know it would have been dry. I added a generous amount of chocolate chips to the top before microwaving and if it wasn’t for the chocolate chips, the batter by itself, is not the greatest. However, with the chips, it was really good! Added sweetness and the texture was like a very, very moist cake. I was happy I found this recipe with no refined sugar! Thank you!
Thanks Keri!
It is SO good!! It tastes a lot like peanut butter but it’s the best mug cake i’ve ever tried!! I totally recommend it, thanks for the recipe
Woo hoo! So glad you like this one! Thanks!
I was looking for a delicious peanut butter mug cake one evening and found your recipe. I’m not vegan, so I used regular flour and vanilla almond milk. It was divine to say the least!!!! I really want to make a cake or cupcakes with this recipe!! Can you help with the recipe modifications for more batter?
Ooh, a nice moist peanut butter cupcake or layer cake would be so delicious, wouldn’t it?! I’ll put that on my recipe development list! I’m not sure this mug cake will be directly translatable but you never know!
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.
Absolutely perfect hot out of the oven. I don’t like peanut butter so made mine with almond butter and added some walnuts too. I made one for hubby as written (but with agave) he thought it needed more liquid so he doused his with milk which he loves anyway! Perfect size and just right. Decided this is a major keeper so I made a way to remember the measurements, 2,2,2,1,1/2, 1/4 now I can make it when visiting others or at anytime without finding the recipe. Thank you!
The people who didn’t like it may be because they expected a traditional cake like texture and maybe didn’t eat it hot right away. This is fast hack for a sweet tooth not a desert for making ahead. I was surprised how good it was. Think of a lava cake with no lava and not the texture to take out and put on a plate.
Thank you for sharing your substitutions and tips! I’m so glad you liked this one. Thanks Julia!
The was the first recipe for a cake mug that has finally worked! I’ve probably tried 5 different times all with different recipes and none have worked. Finally my sweet tooth was satisfied within a matter of minutes.
I put in half a teaspoon of baking soda instead though just to make sure it gets a decent rise, didn’t use chocolate chips but topped with my own butter cream. And no vanilla either.
Divine! And will be trying again soon
just made this for the first time and wow it was incredible!! added a pinch of baking soda just because though idk if it did anything lol. will b making again!
Made this tonight and was impressed. I used raw almond butter, raw agave syrup and coconut mylk. Topped with some cacao nibs. It actually tasted good and helped cut that sweet tooth. Will make again.
Great little mug of joy!
I had to tweak a little:
Used GF mix (1/2 tbsp coconut flour, 1/2 tbsp flax meal, 1/2 tbsp tapioca starch)
1 tbsp granular sugar, which I then realised won’t form a batter so added 1 tbsp coconut milk
It tasted just like the recipe says a ‘peanut butter mug cake’!!
I enjoyed it and will make it again 😊
this sucked it tasted like absolute sh– I tried to add something sweeter but that just made it worse
Sorry it didn’t work out for you. Did you use baking powder or baking soda?
If it tastes half as good as it looks, I’m sold!
I hope you loved it as much as I do!
This was yummy! I kept mixing it until it was a smooth consistency then microwaved for 65 seconds.
Perfect amount for a late night craving.
Glad you liked this one! Thanks!
Turned out good! Really hit my sweet tooth spot and took no time to make. Poured a little more maple syrup over top and tasted like a pancake, yum! Confused by some of the aggressive comments here it’s a microwave mug cake people lol.
Yay! So glad it was a hit for you. (And ha! I’m a little confused by that too.)
I tried this for the first time. My sister makes a peanut butter chocolate chip cookie recipe that is similar, so I had a feeling that this would turn out well. And, oh my goodness, it is amazing!!!
I subbed my own homemade gluten-free flour mix for the flour, water for the milk, and almond butter for the peanut butter. I mixed it and microwaved it in a cereal bowl. My microwave (which tends to be fast) had it cooked in 45 seconds.
The chocolate chips on top are definitely an important component!
Thank you for this recipe! Yum!!!
-Valerie
My kids and I are so in love with this recipe!!!
I used gluten-free flour, replaced the milk with water, and use almond butter instead of peanut butter. It comes out fabulously well! We’ve been sometimes making them in a cereal bowl and calling them “bowl cookies.” My only complaint is that it’s hard to stop eating them!!!
“Bowl cookies” – I love it! I’m so glad this recipe was a great starting-off point for you and your kids. 🙂
We had them for Fancy Breakfast today, piled with fruit and cashew cream. I sweetened mine with half a mashed banana instead of the maple syrup; my kids made a chocolate version. Everybody was so happy!
An awesome Recipe, it’s amazingly delicious
Unfortunately this did not work although I meticulously followed the recipe, the cake didn’t rise and really did not taste nice.
Really nice! I used normal white plan flour, oat milk, artificial sweetener granules and I ran out of peanut butter so there was 1 1/2 Tbsp coconut oil in as well! I also put choc chips in the cake as well as on top, yum! Satisfied my sweet craving
Thank you for the review!
I was really looking forward to this, and was quite disappointed with the result. Taste wasn’t great and it didn’t rise at all. I might try it again with some oatmilk and a wee bit more baking powder and maybe an alternative for the maple syrup.
Absolutely disgusting went straight in the bin, like stodgy uncooked flour and even when cooked longer its still gross!
I enjoyed it. I used spelt flour and it did rise and it was tasty. I just reduced the sugar because I always use less sugar. Thanks for the recipe.
So good <3 It was kinda dry, so maybe add a little more milk? I don't know, I used oat milk.
SOOO GOOD! I actually used almond butter and then cold brew coffee cuz I’m out of almond milk lol. With cinnamon and cocoa nibs sweetened with raw agave. I microwaved for 35 ish seconds 💗 and it came out PERFECT! I also didn’t use any flower what so ever, I think the no flower was actually a good idea because the top was soft, gooey and not dry While the sponge alone was like a cake that just came out of a warm oven🥰 THANK YOU FOR THIS RECIPE!
So good!! Easy recipe and very yummy! Thank you!
I had my doubts but this was awesome. I used oat flour. Highly recommend if you are craving warm cake!!! So good!! I’m
This was great! Super easy. I made it with my grandkids, and they loved it!
This recipe was AMAZING! I love peanut butter and this recipe is a keeper love it!
So yummy! I subbed the flour with King Arthur gluten free mix, used oat instead of almond milk, and agave. I mixed in chocolate chips and microwaved for 50 seconds. It was perfect! I’m definitely hanging on to this recipe!
Yum! Just made this, kind of eyed out the ingredients and added some nutmeg, cinnamon, and lots of chocolate chips!
Had to microwave it for 20 more seconds just to get the perfect consistency.
I found as it cools, it does dehydrate a bit. my solution? pour a tablespoon of some good ole’ black coffee to rehydrate and give it a nice kick!
Love love love this recipe idea thank you!!
This was really scrumptious! I made it GF & Vegan. I used maple syrup as the sweetener. This was a perfect dessert treat. Thank you.
Delicious! I used a ramekin and cooked for 20 minutes at 375 in the toaster oven, and it turned out perfect. Thanks!