A rich and decadent single serving chocolate peanut butter cake in a mug!
CAKE IN A MUG
Sometimes a dessert is so good that you need to describe it in all caps.
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My friends call this mug cake the Chocolate Break-Up Cake… because if you’re in a relationship, you’re going to wish you were single so you don’t have to share.
(It’s a totally legit reason to break up with someone, btw.)
In less than 5 minutes, the entire gooey chocolate peanut butter mug cake can be all yours, no sharing required.
Eat it unfrosted or topped with your favorite chocolate icing, powdered sugar, more peanut butter, or my Chickpea Cookie Dough Dip!
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How to make a single-serving chocolate peanut butter cake:
Gather your ingredients, mix everything together in a mug or small bowl, bake in either the microwave or oven, then devour all of the evidence of your quick baking adventure.
Feel free to sub almond butter, cashew butter, or a nut-free spread such as sunflower butter for the peanut butter if you wish.
If you want to turn it into a double-layer cake like I did, simply divide the batter into two small dishes instead of one mug, and add frosting in between the layers.
Peanut Butter Mug Cake
- 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
- 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
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I made this twice and it’s so good! Mine doesn’t look as pretty as yours because I make mine a true mug cake and don’t even bother with frosting. LOVE IT!
Cassie Thuvan Tran says
Heck yes, all about doubling those layers! I have to try making this now. I am so stoked–they look amazing! Could you add protein powder into this mug cake?
Jason Sanford says
What frosting did you use in the picture?
Oh my!!! Yummmmmm!!
Made one with almond butter. It ended up more like a pudding. Made another with peanut butter and it was more crumbly. Both delicious!! Picture is one with almond butter.
I’d love to try this recipe, it looks amazing!
I was just wondering, would it be possible to cook the cake in an oven instead of a microwave, and if so, what temperature and for how long for best results?
Jason Sanford says
Baking instructions are included in the directions! 🙂
I must be missing something. I see that it says bake at 350, but not for how long.
Jason Sanford says
Hmm, looks like you are 100% correct! I went back to the original mug cake recipe, which says to bake 14 minutes, so this one ought to be the same.
If you decide to bake 2 layers in ramekins in the oven, 14 minutes is too long, FYI. I just did that and they are horribly dry, lol.
I love all your recipes – this mug cake sadly didnt make the cut. Tried it twice and Im an experienced baker but they just were like rubber each time and not the cakey texture I wanted. Its been a sad waste of ingredients especially when I was craving this whilst pregnant.