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.
Yield: 1mug cake
Ingredients
2tablespoonsall-purpose flour
2tablespoonscreamy peanut butter
2tablespoonsunsweetened almond milk
1tablespoonpure maple syrup
1/4teaspoonbaking powder
1/2teaspoonpure vanilla extractoptional
1tablespoondairy-free chocolate chunksoptional
Equipment
1 small microwave-safe mug
1 spoon
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. If the batter is so thick that the lump of batter clings to the spoon when you lift it, splash in a little more milk just until it is thin enough to stay in the mug.
Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If you have a microwave that runs especially hot/cooks fast, check it after 30 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done but be sure not to overcook or it can end up dry and crumbly. (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 information does not include chocolate chunks/chips.
Substitutions:
Flour - Can substitute white whole wheat flour or your favorite gluten-free flour blend
Peanut butter - Can sub crunchy or unsalted (just compensate for unsalted with a tiny pinch of fine-grain salt)
Milk - Can substitute oat milk, unsweetened soy milk, or dairy milk for a non-vegan version
Pure maple syrup - Can substitute granulated sugar or brown sugar. You can also sub in honey, just keep in mind that honey is not vegan.
Chocolate chunks - You can use chocolate chips too.
Gluten-Free Option:
Sub in a 1-to-1 gluten-free flour blend.
3/16/2024 recipe update:
I didn't change ingredients or quantities, but I updated the recipe by moving substitution information down to Recipe Notes from the Ingredients section for clarity. Also updated instructions to give more information about what the batter should look like before going in the microwave, and updated cooking time info to account for the fact that some microwaves cook faster than others. Recipe adapted from Kirbie Cravings.