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 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
- 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.
Gluten-Free OptionSub in your favorite gluten-free flour blend. Adapted from Kirbie Cravings
If anyone is interested in saving some calories I used pb powder which is only 45 calories u mix with one tablespoon of water so I had to add a little more flour to thicken but came out yum 🙂
I recently bought pb powder; need to try this!
I LOOOOOOVE this recipe! First time I made it I found it bit heavy, kind of an undercooked texture (I put it back in a couple times too) so second time I added it extra baking powder and just a smudge of baking soda and it’s PERFECT and super soft and fluffy! Thanks so much for this awesome recipe!
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. 🙂
Will soy milk work instead of almond milk?
That should work well!
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.
But there’s no oil in the recipe??
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
This was very, very good! Thank you ♡
I substituted peanut butter for almond butter and wow…..so goooood!!! Will have to make again
I let my daughter and her friend make this during a sleepover. It was quick and easy and very delicious! The only thing is the mugs were impossible to clean. Might help to spray the mug with cooking spray before putting it into the microwave.
We topped with ice cream, whipped cream, and a little chocolate syrup.
You shouldn’t microwave food
I made this with regular whole wheat flour and almond butter instead of peanut butter. It was utterly delicious!!! I am always on the look out for healthy maple-sweetened desserts. I am so glad I found this quick, easy, very little clean-up recipe for when I am craving something sweet! =D
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.
Wow , just made this with gluten free flour and wasn’t sure if it would come out, but it was awesome!
This was great! I added a little swishmiss and made it chocolate peanut butter cake!
Inventive! 🙂 Thanks Alice!
I used teff flour, tahini(instead of peanut butter), almond milk, and agave( instead of sugar). This recipe was amazing. Never would of thought of it without you.
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!
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! 🙂
My husband And I are easing into a vegan diet and I had the most intense craving for cake tonight. I googled vegan mug cake and found this recipe. It is a keeper! I used spelt flour, unsweetened vanilla almond milk (reduced vanilla to 1/4 tsp) and made it in a Starbucks mug with an 1100 watt microwave on high for 45 seconds. Perfect! It was so good. Thanks so much!
Yummy! Thankyou for sharing!
Just tried it and it was great. Easy enough to follow. May need to get some ramekins.
First time at trying an eggless mug cake
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. 😉
I don’t usually leave reviews but I always read them so thought I would leave one this time! This is a good recipe! I used self raising flour, and a little bit of cocoa powder, chopped up 90% dark chocolate and mixed that into the batter as well. Shared with my boyfriend and it hit the spot!
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.
This recipe is so easy to make and tastes great! A go to when the sweet tooth craving kicks in.
Wow, what a great cake! Thank you for a new way to hide my dreadful glutamine supplement. I used cassava flour, natural almond butter, and cashew milk to meet my dietary needs. It baked up to a moist, cake-like, minimally sweet treat for late at night.
Wowwww f*cking delicious!!!!!!!!!!! thank you so much
I’m addicted! Delicious!
Hello! I made this tonight and was really impressed! I have seen mug cakes gone bad, and this was my first time making one, and it was perfect!
I used white rice flour and almond butter, the rest of the ingredients according to the recipe. I doubled the recipe and put it in a bowl, and it was mighty tasty.
Thank you for the recipe!
Hi Nicki! Thank you so much for your review and for sharing your successful substitutions. I’m so glad this one is a winner for you!
Second night in a row I’ve made this. I even doubled the quantity tonight because, well, cake. Came out super delicious both times. This is a keeper! Thanks!!
I LOVE this recipe! I am not vegan or vegetarian, but I tried this mug cake anyway, and I am obsessed! I’m eating it right now as I type out this review. 🙂 My gosh it is delicious.
It tasted really good, especially with the chocolate chips!
SO GOOD. I used 1.5 T of almond flour and 1/2 T coconut flour. Kept everything else the same. It’s amazing. Thank you!
How is this so freaking delicious??? Sitting here craving a Vegan sweet treat and came this recipe and made
It in 2 seconds flat and it is so insanely good and easy and it hit the spot just right! This is a keeper, thank you!!! YUM!
Best mug cake I’ve ever made! Nice and moist and the perfect amount of peanut butter. The chocolate chips add a nice touch of flavor too. I 100% recommend!
So glad this one’s a winner for you! Thanks so much for the review.
This was sooooo good. I recently went vegan and I have an incredibly persistent sweet tooth. This absolutely hit the spot. I’ve made mug cakes before and they all turned out horrible but I decided to give it another go and it turned out amazing and cakey.
Yay! I’m so glad you liked it! Thanks Arianna!
Substitute the peanut butter with coconut oil. Cook as usual, throw some blueberries and strawberries and extra maple syrup and BOOM! Easy Vegan Waffle Mug Cake!!
Mind blown! That sounds incredible!