Peanut Butter Mug Cake
A rich and decadent single serving chocolate peanut butter cake in a mug.
Servings: 1 mug cake
Ingredients
- 1 tbsp unsweetened cocoa powder
- 2 tsp dutch cocoa or additional regular
- 3 tbsp spelt, white, or oat flour (Here’s a Keto Mug Cake Recipe)
- 1 tbsp sugar, unrefined or xylitol if desired
- pinch stevia or additional 1 tbsp sugar
- 1/4 tsp baking powder
- 1/8 tsp salt – don’t forget
- 1 1/2 to 2 tbsp peanut butter or nut butter of choice
- level 1/4 cup milk of choice
- 1/2 tsp pure vanilla extract
Instructions
- Grease a small mug, ramekin, or two small dishes. (Especially if you’re going to pop the cake out instead of eating from the mug or dish, be sure to grease very well.) Gently heat the nut butter and milk of choice and stir until the nut butter is mostly dissolved (i.e. break up any big clumps). Combine all ingredients. Either bake at 350 F, or microwave. Time will vary depending on wattage of your machine - I microwaved the pictured mug cake in two small glass dishes for 40 seconds, then opened the door to let heat escape, then microwaved another ten seconds, then another ten after that. Let cool before going around with a knife and popping out.View Nutrition Facts
Notes
The recipe was adapted from this Vegan Chocolate Mug Cake.
Nutrition
Calories: 250kcal