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Chocolate Peanut Butter Cake in a Mug

This is the kind of recipe that will make you want to leave your boyfriend if you have one.

A "single-serving" chocolate cake that can be made in your microwave, tastes like a Reeses peanut butter cup, and is under 150 calories for the entire recipe: https://chocolatecoveredkatie.com/2012/10/08/chocolate-peanut-butter-cake-in-a-mug/

Or at least lock him outside for an hour. A girl needs her space when chocolate and peanut butter are involved.

No boys allowed.

1 Minute Chocolate Peanut Butter Cake

Above, topped with Healthy Coffee Fudge Frosting.

Peanut Butter Cake in a Mug

Chocolate Peanut Butter Mug Cake

(single-serving)

Adapted from One-Minute Chocolate Mug Cake.

    • 1 tablespoon plus 2 tsp cocoa powder (8g)
    • 3 tablespoons powdered peanut butter (PB2 or Betty Lou’s) (For substitutions, see “nutrition facts” link below) (18g)
    • scant 1/16 tsp salt
    • 1 tsp sugar or xylitol (omit if you like bitter chocolate cake) (4g)
    • 1/4 tsp baking powder
    • pinch stevia OR 1 additional tablespoon sugar
    • 2 tsp coconut or veg oil, or mashed banana or applesauce (I personally don’t like the fat-free option and recommend the oil, but I’m adding the option because I know many of you don’t mind the taste/texture of the lower-fat version.) (8g)
    • 3 tablespoons milk of choice (45g)
    • 1/4 tsp pure vanilla extract

Mug Cake Recipe: Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, 1-cup ramekin, or even a coffee mug. If using the microwave: cook 1 minute 25 seconds (time may vary, depending on your microwave’s wattage). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it). You can cook this in an oven if you prefer, but you’ll have to experiment to find the correct amount of time.

View Mug Cake Nutrition Facts

1 Minute Chocolate Peanut Butter Cake

Peanut Butter Cake

Were you friends with boys growing up? Or did you think boys had cooties?

When I was really little, I was friends with all the boys. They had better toys! Swords and transformers and legos beat playing House any day. I never even heard the idea boys had cooties until third grade, and by then I already knew that wasn’t true.

LINK OF THE DAY:

mothers day food

Flourless Chocolate Chip Cookies

5/5 (1)

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Published on October 8, 2012

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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221 Comments

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  1. Emily says

    I always had more guy friends than girl. They were just more fun to be around with; so carefree and just relaxed (well, relaxed in a sense of personality, not motives – you try and tell a hyperactive little boy to relax haha). That stayed true through middle school and even now in high school. Girls are too, well I won’t say that word that comes to my mind since it isn’t really PG. x)

    The cake is cute. Just curious, what are those lighter brown spots? The cake looks too small to have peanuts in it, and I know it obviously isn’t corn. ..Am I the only one who thinks it looks a bit like corn? ..No? Maybe I’ve got it on my mind since fresh corn off the cob season is coming to a very quick end LOL. Anyway, is that coloring just from the powdered peanut butter? I’ve never used/seen it before so that might be it. Thanks!

  2. Ali @ Peaches and Football says

    I had a couple friends who were boys growing up. I remember a picture from my first grade birthday party – I had ONE boy there. Poor guy. 🙂 Since I grew up with 3 brothers and no sisters, I got used to having rough-and-tumble boys around. In fact, I often remember playing Barbies and Legos with my brothers. I’d build large chairs and tables for Barbie while they built ships and intricate buildings.

  3. Rosalie says

    For any fellow Canadians: I like to order peanut flour (Protein Plus peanut flour = the old Trader Joe’s stuff; they do sell PB2, though) off of lowcarbcanada.ca because they do a flat rate 8$ shipping–some American sites have the actual peanut flour or PB2 for cheaper but shipping ends up, like, 26$ 🙁

    Pertinent to the recipe itself: this looks delicious! Your photography has improved SO much in the past few years, Katie 🙂

  4. Leslie says

    You have NO idea how excited I am to see this recipe! Your chocolate cake in a mug is my stand-by dessert and as a peanut butter lover I can only imagine loving this one even more. And the best part is that I have all the ingredients. Would it be too early to make one of these babies right now? 😉

  5. Andie says

    Yay! More single-serving recipes 😀 This looks great. As soon as I get home from vacation I’m making this! (My meat-eating family likes their desserts with eggs and milk…sigh.) As for the question of the day, I was friends with boys growing up, but I just moved to a new high school…so I don’t know too many people at the moment….:/

  6. Lisa C. says

    The food, the photos, the recipe… it all just looks so good! I check your blog every morning and it always makes me smile. 🙂

    I think I remember giving all my friends cootie shots when we were little. Boys were strange creatures to us! Oh fun times ;).

  7. Janae @ Bring-Joy says

    I thought boys were dumb all the way through college. Then I met a few spectacular guys that changed my opinion, & then of course met my husband who I think is the greatest man on earth. I still think most guys are “guys,” but I do appreciate their generally more laid back approach to life. (& now I have two boys of my own–I love them!).

  8. Erika says

    I just tried this with almond flour….major miss. Turned into a pile of mush. So I made a single lady cupcake instead!

    • Karen says

      Me too… I’m trying it today with almond flour because that’s what I had on hand. I’ve put it back into the microwave a few times, but it keeps coming out with a layer of liquid on the top and it’s not getting done. (sigh)

      • Karen says

        Feel free to delete my post here (I don’t see a way for me to do so). I will have to try this out again sometime. I just realized that I used TBS instead of tsp with the coconut oil. I can’t give an honest answer if this would work with almond flour or not. OOPS!

        • Monica says

          Ha ha, I did the exact same thing. Major chocolate craving kept me from reading the recipe right. I just added a few more tablespoons of almond flour. It did not set up like the picture, but still tasted yummy!

  9. Sydney says

    Can’t wait to try this! Although I should probably wait to work off my turkey from us in Canada’s thanks giving yesterday!

  10. Laura M says

    I always love the chocolate-pb combo. Definitely one of my favorite flavors of all time. Keep up the good work! And I was always friends with the boys too, because they always wanted to run around outside like I did!

  11. Sophie says

    Do you think I could make this with a hit of normal pb if I don’t have any pb flour? And maybe just add normal flour to give it a similar consistency? I really want it now 🙂

    • Alanna says

      I would guess you might have luck subbing regular flour for the PB2 and subbing peanut butter for some (or all?) of the oil… seems like the PB stands in for oil when doing the choc PB boatmeal. If you figure it out, let us know — I’d definitely be interested to try it!

      • Kristin says

        This is what I did just now because I had to have this as a snack and had never heard of PB Flour before this post!

        I used “regular” unbleached flour, took out the oil and subbed in 2 tsp crunchy natural peanut butter. worked like a charm. The crunchy peanut butter has the added bonus of adding texture! (Probably not as “healthy” though…heh)

  12. Emma says

    Katie, I just made this and then I had to run to my computer to tell you how AWESOME it was!!! Seriously even better than the regular flour version.

    I am in love with this cake! 🙂 🙂 🙂

    People, RUN to your kitchens and make this. You won’t be sorry!

  13. Katie @ Peace Love & Oats says

    I love making cakes in mugs! Haha I’m so lazy with the microwave! And I didn’t think boys had cooties, I remember sending a love note to a boy in Kindergarten. Sadly he sent me an I Hate You note back… I guess he thought girls had cooties. Good thing he turned out to be a nice guy eventually.

    • Chocolate-Covered Katie says

      No, I’m not sure why you would think I implied that :(.
      Never meant to imply that… in fact, I almost didn’t post the question at all because I worried that any male readers might be annoyed I was assuming all my readers were girls! But I finally decided they could easily answer the question too if they wanted! 🙂

      • tiffany says

        I think she might be meaning the post and not the question. You joked saying to leave your boyfriend so they don’t make you share. I think Greta would prefer if it had said “leave your boyfriend/girlfriend…” I personally think this is ridiculous though. I’m all for equal rights and all that, but picking apart everything that doesn’t include the use of “his/her” “boyfriend/girlfriend” every time is absurd.

        I think having to worry about making every sentence “PC” is insane. If Katie had said something discriminating i could understand being bothered, but do you really expect people to say girls/boys his/her girlfriend/boyfriend every time one of those words might be used? Should she also not call these “single lady” recipes because the person might not be single, or because maybe it’s a man making the recipe? Where do you draw the line?

    • Alanna says

      My goodness, hypersensitive much? I’m sure Katie didn’t mean anything by it, so no need to get defensive about a statement that was likely said in all innocence. You could choose to take it as meaning two girlfriends would be more likely to share than a girlfriend/boyfriend. 😉

  14. Samantha says

    I love my single lady recipes. And this one was made for me. Having tried both PB2 and Betty Lou’s for some reason I think Betty Lou’s is better (although my experience with baking is it doesn’t matter much). I have had great luck subbing them in the microwave creations. I can’t wait to try this. 🙂

    And that frosting…how did I miss that?

  15. Andrea says

    Mmmm, I’ll have to track down some PB2!

    I was friends with boys growing up because all of my parents’ friends had boys. We got along well, I was just never too thrilled about their favorite activity of searching for toads in the swamp. I did love the four-wheeler ride to the swamp, though! It’s funny because at school most of my friends were girls, and we did still give each other cootie shots. Haha!

  16. Karen says

    This was my afternoon snack, topped off with some of your voluminous ice cream (made with canned coconut milk). My oh my was it good! Your recipes are the best!

  17. the 3volution of j3nn says

    I’ve always gotten along with boys, probably better than girls due to me having “boy” interests; video games, cars, guns!, etc. 🙂

    Peanut butter and chocolate is never a bad idea! I have some powdered PB, not flour, that should work.

  18. Annie says

    Oh gosh, the recipe got me, of course, and then I see that folks ran immediately into their kitchens to make it – – and now I feel as if I must do the same! I have mugs! Lots of mugs! I want to fill them ALL up with this stuff ;-)!

    PS I hope you’ll join a whole slew of us for the Virtual Vegan Potluck happening Nov. 1. You can get more info and sign up here: http://www.virtualveganpotluck.com. It’s a great way to connect and add to that huge pile of recipes sitting on your desk…

  19. Kathy Szczesniak says

    I was always with the boys too! I was, and still am, much of a tom-boy. I was a girl scout and wanted to be a boyscout because of all the fun trips they had and the projects they got to make! I can’t wait to start trying t=your recipes, as I just found your blog this past weekend! I would love to make my blog full time, but am finishing up a bit of schooling for the time being. Any advice on how to promote it/ get more readers?

  20. Laura says

    I didn’t think boys had cooties, it was just socially unacceptable to hang out with the boys at my school. I had a friend visit once, and, because all the girls were nasty, asked if we could sit with the boys during lunch. I told her “we don’t do that here.”

    Now, in highschool, I have many friends who are boys.

  21. Laura says

    Wait, actually, one of my best friends when I was little was a boy(now I’m having embarassing memories of that, and my mother’s face when I said he and a couple of my girl friends were playing spin the bottle. We were actually just spinning a bottle XD) But then when I was 7, I moved to the school where it was “unacceptable”.

  22. Cristina says

    This was delicious! I didn’t have peanut flour so instead I added about 4 teaspoons protein powder and substituted peanut butter for the oil. It turned out MAGNIFICENT. Almost like a dark chocolate peanut butter cake <3

  23. PK says

    As a young girl I wanted to have ‘boy’ friends cos they had the coolest toys – cars, Lego, remote control toys, action figures, Transformers and the like. I got stuck with Barbie dolls, as we moved so much I never got to really make any friends – boy or girl.

    As a super-tall, overweight and not-pretty teen I was shunned by both sexes.

    As a young adult all my friends were male, because I was ‘one of the boys’. They did not see me as partner material, and so I was not a threat to their girlfriends or their girl-hunting activities. I was automatically and instantly friendzoned – but they got lots of inside advice on how to please their girls.

    As an adult I am shy and awkward around women, because I am intimidated by them. I have never really fit in with women, I never know what to talk about because I hate fashion, make-up, celebrity gossip (especially the Kardashians and their ilk) and all the things the wives and girlfriends of my male friends and acquaintances (including hubby’s work colleagues) all talk about and gush over. And I especially do not get the fascination with Ryan Gosling, Chris Hemsworth (Thor), Tom Hiddlestone (Loki) or the extremely badly written “Fifty Shades” books (fanfic that should never have gotten published without serious editing). Maybe I should turn in my XX chromosomes and my “I am Woman” card…

  24. Christy says

    I just made this and it was fantastic! I didn’t have time to make any frosting and because it was sort of a “midnight” snack, I just spread a little almond butter and cinnamon on top while it was hot and it was yummy! I’ll bet this would be great with your Reeses Pieces frosting!

  25. Pipsa says

    I’ve been so expecting you to post a single-lady chocolate peanut butter cupcake/cake! Are you sure this is a chocolate-covered blog since you don’t have any chocolate single-lady recipes on the single-lady cupcakes -page? 😉 I’m sure this recipe will cure the deficit!

    I’m glad I don’t have any peanut butter in the fridge as I would be making this cake right now instead of writing this comment… But I DO have some cashews – homemade cashew butter and then making some chocolate cashew butter mug cake? Well, maybe after getting my school work done for the day…

    • Pipsa says

      I made this cake today – so delicious! I didn’t have peanut butter powder (unfortunately it isn’t sold here in Finland, where people don’t know the good stuff… here peanut butter isn’t anywhere near as popular as it is in the States) so I substituted for 2 tbs of self-powderized cashews and 1 tbs of oat flour. Worked fine! I made this very intensively chocolatey and bitter, as the cake was pitch black 😀 But as I said, the most delicious mug cake I have eaten so far, so thanks so much Katie for a great recipe! I also have to mention that I made your black bean brownies in the weekend for my friends and they (and I!) adored them. They are the ultimate black bean brownies, but as well the best brownies ever, healthy or not!

  26. [email protected] says

    Katie! WHAT HAPPENED TO YOUR LOGO!?!?!?!?!?! On my computer I can still see half of the old one, but your new one is kinda half-on-top of it. But what happened to your hair? Did you dye it?

    BTW, your new logo–what I can see of it–looks really nice!

  27. Jade C says

    Personally, when I was at school, I mostly had guy-friends. I always found it hard to fit in with the girls – never being a girly-makeup-wearing-boy-seeking girl myself 😉 but now I have a small mixture of both as friends, but tend to keep to myself as I’m quite shy..

    This recipe looks and sounds so good, and I know just the person who will LOVE it – might have to add some white chocolate chips.. 😛

  28. Jennifer @ Peanut Butter and Peppers says

    O.M.G! I know what I am having for dessert tonight! I can’t wait to try this!! It sounds amazing!!!

  29. Alyssa says

    I was more friends with girls growing up, but later in life I’ve found myself more akin to men. I seem to get along better with them 🙂

    Cake looks awesome! Not enough to share, that’s for sure!

  30. Laura says

    I was friends with everyone, but my one best friend was a shy little boy. He’s timid, I’m outgoing, It was perfect! Just like this recipe! 😉

  31. kris says

    KATIE!!!! You have outdone yourself with this one! I couldn’t wait to try the cooked cake so I tasted just the batter….tastes just like a peanut butter cup!!! YUM!!! Mine is in the oven baking right now…counting down the minutes until it is done!

  32. Heather says

    Oh my, I haven’t been on your site for a while, so when I saw the new banner– you’re blonde!!! Don’t get me wrong, it looks nice on you, but I think you are drop dead gorgeous with brown hair in the picture you have with the link to the “About Me” page, it just brings out your beautiful eyes so much more. So, if you get tired of the maintenance of dealing with roots, don’t fear that you will lose any beauty- not the case!

  33. Alanna says

    I was definitely more friends with boys than girls (even now)… guys are so much more laid-back, and there’s no judging or mind-games, which I appreciate. I love my girl friends, too, but I make friends with guys more easily than women.

    I may have to get some PB2 or try this with regular PB instead of the oil… sounds delicious! And I love the new header / banner pic, although I second Heather that your eyes really stand out with darker hair. Gorgeous both ways, though! 🙂

  34. Life's a Bowl says

    Yum! I think it’ll be hard to kick the husband out of the house if he knows that I’m making one of these sweet treats- both of our hearts flutter for chocolate + peanut butter 😛

  35. Samantha Hoke says

    Thank you so much for this recipe! 🙂 I hope I can make it replace my old chocolate brownie cake recipe (which is good, but too hefty calorie-wise in my opinion, being around 600kcal) which was simply 4 tbsp flour, 2 tbsp cocoa powder, dash of salt, 4 tbsp sugar, and 2 tbsp oil. Cutting it in half might help maybe… hm. 🙂 and it puts my PB2 to use!

    • Lara says

      Haha – you just have to leave it on your hair for about 30-60 mins (and use old towels so the concentrated bleach in it doesn’t ruin your good ones), but it will totally cause the sun to make your hair blonde…amazing!

  36. Peanut Butter Bunny says

    It looks so good… I want it.
    It was fun to PRETEND cooties were real sometimes. XD That way we didn’t have to share treats!!
    The new header is so cute, Katie! Your hair kind of matches the white, ’cause of the brightness. ^^’ I. Love. The pink.

  37. alloyjane says

    Love the new header. The other one was kinda forgettable in that I already don’t remember what it looked like, lol.

    Oh boys. I love boys, I wanted to be one when I was a kid and considering most of my friends were male, I kinda thought I was one. I love my female friends but there are things that you can do with dudes that most females are too sensible to agree to. Plus, guy friends don’t care what you look like as long as you can run like hell wearing those shoes, lol.

  38. Shannon says

    I’ve had a container of PB2 in my pantry for a while now, but straight up peanut butter always tempts me more. Thanks for the delish recipe that makes PB2 kinda sexy! What a perfect sweet ending to my day. I topped it with a bit of buttercream frosting I had left over from “Vegan Cupcakes Take Over the World,” and it rocked. Thank you, Katie!

    When I was a kid, I played with boys and girls. When I got a little older, I went through a phase where I thought boys were so much cooler, but I’m glad that’s over. Ladies are the best! Just glancing through the comments, there are some harsh judgements (uptight, manipulative, gossip obsessed) about women that make me sad. Also, some seem to think they can only be themselves around boys, and that breaks my heart! Here’s a BIG supportive, non-judgmental virtual hug from one awesome lady to another. You’ll have to excuse my feminist perspective, but I really believe that the “boys club” will only dissolve when we stop striving to be apart of it, and instead support each other.

  39. Anonymous says

    I LOVE, Love, love that you have single serve recipes!!! I am trying to lose weight and have NO willpower when it comes to baked goods so if I make a whole cake I will eat the whole thing within a couple days!!

    Thank you Katie!!!!

    • bob says

      Do you have a food processor, high powered blender or coffee grinder? If so, you can make your own! I would recommend toasting the peanuts a little first for best flavour = )

  40. Amanda says

    I’m not sure what happened! I used all the ingredients you recommended except I used Pure VIa instead of Stevia (1 Tbsp, because it says 1 to 1 conversion with sugar). It came out kind of dry, not very sweet, and not too peanut-buttery! Maybe I need to reduce the microwave time? Should I use sugar instead of Pure Via? I love the quick recipes because if I make a whole recipe i’ll eat the whole thing myself!

  41. Melissa says

    I am wondering…can I mix this the night before and have it ready to microwave in the morning. I halved he recipe today and tried it, it was not bad…used almond milk, and coconut sugar. Not bad…a but bitter.

  42. Ashley says

    The batter and what I could eat of the result tasted amazing and I would like to try it again. But it exploded in the microwave! What did I do wrong? It didn’t seem overcooked (the stuff left in the mug) if anything undercooked. Can I place something on top? Let me know if you have ideas. Like I said, it tasted great, it would just be nice to have it all in one place.

    P.S. I think this site is great. You are an inspiration Katie!

    • Anonymous says

      Maybe your microwave is too strong! Or try a bigger mug. Mine didn’t explode. I think my microwave is like 1000 watts or something.

  43. Lucy San says

    My very first friend was a boy. My best friend now is a guy. I just tend to get on better with the male of the species. 🙂

  44. Audrey says

    well, I don’t know if I did something wrong or if the recipe is not for my taste, but I couldn’t make myself eat more than one bite. I followed the recipe by the letter and all my ingredients are new and fresh. The cake was really small (I weighed it and it was 48 grams), tasted extremely bitter, and the peanut flavor was soooo strong that it made the cake impossible to swallow.
    Do you have suggestions?

    • Anonymous says

      You say you “followed her recipe by the letter” but you obviously didn’t measure correctly, because your comment doesn’t add up. The gram amounts in her recipe are more than 48 grams, so you must have gone wrong somewhere and not even realized it.

      Suggestion: make the cake correctly next time and see how much better it is! 🙂

    • Anonymous says

      From Katie’s post: “I personally don’t like the fat-free option and recommend the oil.”

      Perhaps you should try it with the recommended oil added. I think if you leave a negative comment about a recipe, you should give all the information, because if you had just said you’d omitted the oil in the first place it would have been very easy to give you a suggestion of where you went wrong! Good luck if you decide to give the recipe another try, and for the future you should try to be more specific because otherwise other people will read your comment and think it is a bad recipe.

  45. Audrey says

    maybe you are right. I am pretty sure I used all the correct amounts though, that is weird. The only thing that I omitted was the oil. I’ll have to do it again and see. I love things very sweet so maybe I need to also add more sweetness to the cake! Anyway, I love this website and look forward to trying more recipes!

    • Alanna says

      Oh yikes… don’t leave the oil out! (And that’s not really following the recipe “to the letter”, to be fair.) You can try and replace some of the oil with applesauce, banana, etc. as suggested in the recipe if you’re worried about calories, but the texture will be more dense than cakey. You could also do regular flour instead of PB flour and regular PB instead of the oil, but you need *some* fat in the mix for it to come out well. Hopefully the second time comes out better for you!

  46. Audrey says

    Sorry about writing “following the recipe to the letter”, I am french (but live in the US), and I might misuse some expressions sometimes. I didn’t mean to offend anyone or give a bad review to the recipe and I apologize for not being specific.
    When Katie mentioned we could leave the oil out, so I thought it would be fine and that I would like it. It was my mistake.
    Sorry again about my bad english, once again, I didn’t mean to upset anyone.

  47. Lacy says

    Just made this with almond flour and I thought it was good.

    For the people who thought it was bitter, it might be your cocoa. Try more sugar (or sugar substitute).

  48. Bianca says

    OMG Kathie!! I LOVE your site!! About every 2nd recipe I’m reading it’s like “I’m gonna try!” .. – “I HAVE to try”… 😀

    But first I HAVE to try this one! Think I’m going to do this the next weekend 🙂

    Thanks for sharing all these recipes!!

    Greetings from Germany,

    Bianca

  49. Jessica says

    This was SO good!!! Oh my word was it good. Could not tell that it didn’t have a ton of butter and sugar. And even my boyfriend liked it when I gave him a taste, but just a small taste because I was so not sharing. It was too good!

    Thanks for a great recipe.

  50. Alisa says

    OMG! This is SO moist, delicious and completely decadent. I felt like I was cheating on my diet but this cake fits great on a low-carb low-sugar plan. I didn’t even bother with the frosting and it was still amazing. Thank you, Katie!! 🙂

  51. Melissa @ Fit 'N' Well Mommy says

    This looks SO decadent! I am a peanut butter and chocolate fanatic, so I’ll definitely be making this soon! By the way, I just found your blog and I am drooling over all of your pictures and recipes! I can’t wait to subscribe to it!

  52. Nicole says

    A quick and delicious “frosting” can be made out of just sweetener & cocoa powder. Add in milk or water and stir until you get the right consistency. I also discovered that xanthan gum comes to the rescue if you add too much liquid. Yum!

  53. Rebecca says

    Hi Katie! How would you make this into a regular-sized cake? What would the amounts increase to? (I want to make a sugar free birthday cake for my diabetic mother!)

  54. Leah says

    I made this with almond flour. The batter was quite runny, but i cooked it anyway. I microwaved it for 1 minute 25 seconds, and when i checked on it, i noticed that it had “exploded”. 1/4 of my batter spilled over the sides, plus it had a very burnt flavour. For some reason, while i was preparing my batter, i added some almond extract, even though i LOATHE it. Love almonds, hate the extract. For me this was a FAIL, but i’m sure it would have worked great if i had used peanut butter powder.

  55. Emily says

    I just made this with almond flour instead of pb2 and subbed 1 Tblsp of creamy peanut butter for the oil. It was moist and totally delicious!
    I love this site; I am a major dessert fan but trying to eat more healthfully without adding artificial ingredients into my body. Thank you, Katie, for all of your hard work making this available to everyone!

  56. Kathleen Johnson says

    Emily, I was coming to post the exact same thing! Except I used 2 T of peanut butter. I also used 2T of honey. Quite delicious!

  57. Connie says

    Is there a way to make this without the PB2? I can only get regular peanut butter and I’m afraid my food processor is a bit wimpy and won’t pulverize peanuts quite enough…?

  58. Connie says

    Ooops, I had that link open in a tab for weeks and never realized that the last two commenters had actually answered my question… 🙂

  59. Cris says

    Just polished off this insanely easy and incredibly satisfying chocolate peanut butter mug cake. I enjoyed the taste, the texture, and the serving size. I used dark cocoa powder which I found to completely take away from peanut butter flavor. I ended up only using 1/2 tsp of brown sugar Splenda blend which I think was a mistake because the dark cocoa powder pretty much masked that too. Overall, it was rather tasty and I thank you for sharing!

  60. nouna says

    it looks like something is missing: no flour? Just cocoa and peanut butter?
    I don’t want to use the microwave, what should I do?
    Thanks!

    • Alanna says

      Hi Nouna – As others have said, powdered peanut butter is essentially peanut flour. You could use regular flour instead and sub regular peanut butter for the oil, which works fine other than it’s a little harder to mix. But honestly if you don’t want to make ths in the microwave you might be better ff trying a different recipe… others have tried it in the oven, but you’d need to exeriment to figure out what temp and how long. You can try this one if you want a larger cake:

      https://chocolatecoveredkatie.com/2012/06/18/cauliflower-chocolate-cake/

      Hope that helps!

  61. Andrea B says

    THANK YOU!!!! Oh my goodness. I have been working with a nutritionist to improve my diet and to lose weight and be healthier and one of the things I’ve missed the most is eating warm chocolate goodies. This satisfied my craving AND gave me added protein. Perfect! (p.s. I overcooked mine a bit because I didn’t think it was done, but I just poured a little more milk over it and it was perfect.)

  62. Ashli says

    Just made it and I loved it. I never have any coconut or veg oil so I used grapeseed. It was still perfect. Thanks for the recipe!

  63. Lauren says

    Just finished eating this. It was delicious!! I thought I would still crave something sweet after I ate it but it was super rich and tasted amazing. I used one tsp of veg. Oil and one tsp of apple sauce. I will definatlety be adding this to my regular go-to-recipes!

  64. Lisa O. says

    I had to readjust this recipe because of what I had on hand and also some food allergies, so I ended up winging it. I used 1 1/2 T of maple syrup instead of xylitol, and I used 1 1/2 T of almond butter, I believe. I also halved the coconut oil and the milk (I used almond milk). I also poured in a bit of coconut flour (perhaps 1 1/2 T). It came up more like a goop than a cake, but it was quite good. It was a bit too rich, so I would perhaps use a little less syrup next time, but my husband and I thought it was delicious. Thanks for some great inspiration! 🙂

  65. Donna says

    I just made this because I had a chocolate craving and didn’t want to spend too much time baking b/c of an exam tomorrow! OMG THIS IS AMAZING! THANK YOU!

  66. Caroline says

    This is sooooooo delicious!!! I make it all the time!! wish I knew of an almond butter version of PB2 that would be so good!!! 😀

  67. Deanna says

    I made this with almond meal instead of pb2 (which I’d never heard of)! I also added more cocoa powder and Splenda tham called for.

    It took longer to cook – about 2.5 minutes, but otherwise turned out fine. I topped it with raspberry jam, for some ersatz Black Forest cake!

  68. Teri says

    I tried this tonight & it was fantastic. I was so tempted to only eat the batter after licking my fork but I’m glad I didn’t. 🙂

  69. Rihanna says

    Okay so I’m a little late but oh my gosh Katie, I just made this and it was DELISH! I used chocolate PB2 and topped it with some PB and jelly! Mmmm! Also subbed mashed banana for the oil and it was still great. Keep up the awesome work, I love your recipes!

  70. Anonymous says

    i shared my entire life with a friend who was a boy, since 4th grade. we just recently had a falling out and now i dont think i even want friends any more

  71. Amy says

    This is AMAZING! I’m addicted.

    We put it in the toaster oven (we don’t have a microwave) at 375-ish for 40 minutes with great results.

    Thank you for your incredible recipes!

  72. tammie says

    You are my best friend!! Peanut butter, chocolate and banana=one happy mama!!! Thank you for these recipes..love your site

  73. Steff says

    Oh my goodness I am not exaggerating when I say… this cake is life-changing! Haha. I am obsessed with peanut butter and chocolate and I made this tonight and I plan on making it for dessert every night for pretty much the rest of my life…. So delicious and low in calories!!!! I am thinking of adding more wet ingredients to the recipe and making pancakes out of it! 🙂 thanks so much for the yummy recipe!!!

  74. lisa says

    I make this using unsweetened coconut milk, applesauce, and add half Netressa (Made with Monk Fruit) and half Stevia. The calorie count for my version is 84.86 cals. Or just 85 calories.

  75. Michelle H says

    As other have stated: “RUN, don’t walk, to your kitchens now”!!!! OMG, you have done it yet again!!! I just made this cake with modifications: used the mashed banana instead of coconut oil, and used 1 packet of nunatural stevia, and I came out PERFECT, and I mean PERFECT. Moist, yummy, and crunched the numbers, only 100 cals per serving, and best of all: GLUTEN free, Sugar free!!! Thank you SOOOO much again, you are my hero. Can’t wait for the book

  76. Kristi says

    Hi Katie!

    I just tried this recipe substituting the PB2 with almond meal. It turned out beautifully! Very rich and with a good nutty texture that makes you slowly savour every bite. Instead of making an icing, I let a teaspoon of crunchy peanut butter melt over top of the piping-hot cake.

    For people that use almond flour/meal as a substitute, remember that 3 tbsps (28g, 1/4c) is 160 calories, 14g fat, 1g sat. fat, 6 carbs and 6g of protein. I forwent the coconut oil for canola, just because I didn’t want to have too much fat (even if it is good!).

    Thanks so much for posting this recipe!

  77. Hannah says

    Delicious!! I just made this an it was fantastic! I used 2 tablespoons of peanut butter and 2 table spoons of whole wheat flour. I also nixed the oil completely and used 1tbs of maple syrup as the only source of sugar. And truthfully, I had a huge chocolate tooth (not unusual) so I added some dark chocolate chips. Thank you for all the delicious recipes!! This was fantastic!!!

  78. Liz says

    Wasted 3 tablespoons of PB2 on this. Not happy, that stuff is expensive. Cooked in micro for 1 min, 25 sec and went up in intervals of 15 seconds. Never got to cake consistency, never got beyond baby poop consistency. Will not try another one of these recipes.

    • J. says

      Hey Katie don’t you just love when someone messes up a recipe and then blames you for something she did wrong? 😉

      • Liz says

        Very mature, J. I followed the recipe exactly. Not looking to place blame, just saying these recipes don’t work for me. What kind of troll goes and looks at comments on a nearly one year old recipe? Perhaps your time might be better spent doing something actually meaningful.

        • J. says

          Someone who used the words baby poo is calling me immature? Really? And no I was not looking through year old posts. I subscribe to comments. I felt I had to speak up because your comment was very out of line. If you had bothered to look at the comments above yours you would see it’s not a bad recipe but what obviously must have been a mistake made by you. Your close minded attitude just bothered me. But say whatever you like in reply. I won’t be bothering to respond to you again.

  79. Virginia says

    I made this with almond flour for myself and husband and it was great! I also subbed honey for the sugar and used less milk. a little more souffle-ish than cake-like but made it very fudgy and delish. Made a great New Year’s treat!

  80. jan jones says

    this is SOO awesome! I did not have a clean set of measuring spoons, so I had to measure everything with multiple 1/4 t measurements, lol. It came out really oily, but I just kept pouring oil off, and baking in the microwave, and it came out really fudgy and delicious. I hope it turns out as well when I am measuring correctly! Once again, you have created a treasure.

  81. Samantha Hug says

    Great recipe. Just a suggestion, you should use unrefined coconut oil instead of
    vegetable oil.. When vegetable oil is heated it becomes toxic.. There is nothing good in Vegetable oil..

    Just a thought..

  82. Lexi says

    I have six brothers and I definitely had more guy friends than girls. They were so much more drama free and everything was more fun with them. Girls can be way too much work.

  83. Erika says

    I just whipped this up for my late-night chocolate craving. I used almond flour and replaced the sweetener with Truvia. It worked out well without giving me too many late-night carbs. Thank you Katie your site is amazing!

  84. Kristine says

    I just had to post that I made an impromptu frosting to go on this that was AMAZING! (BTW LOVE your site and your single desserts!!!!) I mixed 2TBSP PB2 with 1TBSP of pure maple syrup (more/less to consistency). It may be my new favorite frosting recipe. I’m excited to try it on the 1 minute chocolate cake too!

  85. Jessica says

    Tasted very much like my pb2 and my cake was a bit dry. MAybe mext time i add a little applesauce as well. I followed the recipe to a tee but came out tasting like the peanut flour and not cakey. Maybe less time in the microwave? Either was it was still good.

    • Unofficial CCK Helper says

      Could be! Microwaves vary in wattage, meaning some are much more powerful than others and take less time. Climate can play a role as well.

  86. Sandy says

    I had high hopes, but low expectations for this recipe, as I have tried MANY low carb mug cakes and been disappointed in them ALL. This is AMAZING!! Thank you!

  87. Michelle says

    First of all, your mug brownies have changed my life! Not even joking! I am a high school student, and last year, I had lunch with my lifelong bestie, Ruth. This year, we have separate lunches and no classes together! Enter: Mug Brownie Mondays. Every Monday morning, we bring our ingredients, and mix them up in mugs, cook them in the school microwave, and eat them as we head off to first hour!

    Also, my tomboy streak didn’t wear off until I was 14! In eighth grade, I was actually the only girl baritone in choir, and the other baris pretty much became my brothers. (And I was their brother, too.) I also remember crying in first grade PE because the girls had to jump-rope while the boys played dodgeball. 🙁

  88. meghan says

    How can I double this recipe? If I try to just double everything it comes out a muddy (yet tasty) mess. Would love for it to come out like cake when doubled!

  89. Sweetavril says

    I’m eating it right now. It’s delicious!!! Very quick and easy to make.
    I didn’t have powdered PB do I sub with almond powder and it turned great. Also I put 1/2 tbs sugar only and for the oil “j’ai coupé la poire en deux!” (don’t know the expression in english for this) so I put 1 tbs olive oil and 1 tbs applesauce since I didn’t want my breakfast to have the strong flavour of olive oil.
    I also added 1 tbs of PB otherwise it wouldn’t be a chocolate PB mug cake 😀

    Thanks Katie!

  90. Lori says

    This looks really good, but I don’t have any PB2. Is it possible to sub peanut butter in place of the PB2 and oil?

    Been a visitor to your blog for nearly three years. It just keeps getting better! Love your recipes!

  91. Vaibhavi says

    Hi Katie! I’m a 14 year old girl with allergies to gluten, eggs, and oats. I found your website recently and made the coconut crack bars and this cake. They turned out amazing!! Extremely easy to make, and I don’t have to sacrifice taste. Thank you so much. 😀

  92. Vaibhavi says

    Hi Katie,
    I have a friend who is allergic to peanuts, and I want to make her a cake for her birthday. Could I substitute out the powdered peanut butter for more cocoa powder to make a plain chocolate cake? Thanks!

  93. shea says

    Thanks for the recipe! I just made this….I’ve been on a 1200 calorie a day diet since Christmas, and now that I have reached my goal weight I am ready for some low cal treats! I made just the cake, no frosting. It was great except…..1 tsp of sugar is not enough. I don’t know if Stevia is sweeter or what, but I only have plain old sugar. It didn’t have hardly any sweetness to it. Although now I see you add a second tsp of sugar as a second ingredient, that confused me and I only added one. I’ll try it with two! Thanks again.

  94. Elena says

    Just made this and oh so good!
    I used only stevia to sweeten, and it still tasted fine! May try erythritol next time. I did a tiny drizzle of almond oil for “fat” and nothing besides that. Probably less than 1 tsp, and I didn’t use any banana/applesauce–the texture was still super fluffy!
    Might make this for breakfast tomorrow! I’m going to try adding some protein powder and see what happens.

  95. Jan says

    Oh my goodness! How could you do this to me?!? lol This cake is soooooo good! Just made this for my family and me for an after dinner desert and everyone loves it! Thank you! I did use Bob’s Red Mill almond meal/flour in place of the powdered peanut butter and just added like a tablespoon or so of regular peanut butter so I would still have the peanut butter and chocolate thing. Worked great! Thanks

  96. jenna says

    holy moly! just made this and it was fantastic! was a little skeptical at first, but I’m impressed! definitely will be making it again! thanks!

  97. Sarah A says

    Would it be possible to make this without chocolate so it’s just a peanut butter mug cake? Would I have to substitute something for the cocoa powder?

  98. Lisa Hartjes says

    Hi! I’m really interested in this recipe, but I think there’s an error with your nutritional information. I’m a diabetic on a low sodium diet, so I always double check all nutritional information for recipes I’m interested in when I enter it into MasterCook. This is what MasterCook calculates from your posted recipe:

    Per Serving (excluding unknown items): 215 Calories; 8g Fat (29.4% calories from fat); 20g Protein; 23g Carbohydrate; 8g Dietary Fiber; 6mg Cholesterol; 625mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

    I double checked all the ingredient entries in the program, and they are correct. Did you forget to enter something for your nutrition info, or is MasterCook really messed up?

  99. Ashley says

    I love your recipes!! I just started sharing them with my daugther to ise in her easy bake oven!!

    5/5

    5/5

  100. Amy says

    I didn’t have PB powder, so I used a tablespoon of regular PB and 2 tablespoons of oat flour. I cooked it in the microwave for 45 seconds and topped with a dollop of Greek yogurt sweetened with a little Splenda. It was so moist and delicious….definitely satisfied my craving for chocolate and PB….oh yeah, I added a few chocolate chips too 😉

  101. Evelyn C says

    This cake tasted AMAZING! All I had was chocolate powdered peanutbutter from PB &Co, so I left out the cocoa and put in 5 tbsp of that ( because I thought the batter looked a little runny.)didn’t have any oil so I used mashed banana.( I hate the taste of banana and chocolate, thanks to “healthy” banana brownies. There is no way you could taste the banana, I should know, I am very sensitive taste-wise.)I also added a tsp of real pb, cuz why not? Used real sugar because that was all I had on hand . Next time I think i will cut out the white sugar and use honey,for refined sugar free, but decrease the milk(does anybody know if that should work?) ? 5 Stars!! Great job Katie keep it up!

  102. Lydia says

    Just made this! Was sooo good, the texture of mine was more of a molten, soft deliciousness with a flooffed up top that was coming apart from the sides. In other words exactly what o wanted! I accidentally put two tablespoons of cacao and halved the sugar so it was veryyy bitter but scrumptious nevertheless haha I’ll have to try again without messing up the measurements.

  103. Christina says

    If I want to cook this in a toaster oven (I don’t own a microwave), how long and at what temperature would you recommend?

  104. Julia says

    This is so yummy, enough for a chocolate on craving, topped with a couple more T. of pb2 mixed with almond milk and a cohl!e drops of English toffee stevia, thank you

  105. Mary says

    Mine looked more like pudding and smelled like a sweaty trash can. I microwaved it for an additional 45 seconds and now it looks like burnt pudding. I used all the same ingredients except for 2 tsp of truvia baking blend instead of white sugar. How did you get yours so cakey looking? Did you bake it?

    • Island Cat says

      Mine came out of the microwave and was very soft. It needs to cool to become firm. I couldn’t wait for cooling time! So I covered the hot cake with sugar-free ganache, grabbed a spoon, and it was heavenly.
      Definitely let it cool before trying to remove from cup or bowl.

  106. IslandCat says

    Katie, a friend sent me your avocado chocolate mousse recipe and I was hooked. Being addicted to chocolate, cookies, and anything sweet, I’ve been barely hanging on to a very low carb and low sodium lifestyle now that I have heart failure. Your recipes are giving me permission to bake again and easy what I love! Along with LOTS of fresh veggies, of course. This choc/pb mug cake may never get the chance to cool. Today, I covered it with ganache made with no-sugar choc chips. Pure Bliss! Thanks again, and I’ll keep checking out your recipes when I need something sweet and new.

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