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 rich and decadent Dairy-Free and Vegan Chocolate 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.
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.