Peanut Butter Mug Cake

When the weather turns, sometimes you just need that warm, gooey, comfort food. I realized most of the recipes I share are breakfast, so here’s a little sweet treat for those late night cravings without any guilt! Flourless, peanut butter, chocolate chip mug cake!

Living in Alaska, you have to accept that summer doesn’t always mean sunny and 75°. In fact, more times than not, it’s rainy and 50°! My answer to these long, chilly days? Warm, gooey, delicious comfort foods! Among the top three are almond butter toast, sweet potato tacos, and this amazing flourless mug cake to curl up with under a blanket!

I know, I know, dessert is your body’s worst enemy, sweets are bad for you, stop having the taste buds of a five-year-old. But you know, sometimes I just don’t care! There are those weeks when I just crave a sweet ending to meals. Luckily, these flourless, gluten free mug cakes are the perfect solution; they taste delicious and are homemade, so you can feel good about what you’re eating!

Mug cakes have been a favorite of mine ever since high school. They’re quick and easy, with hardly any clean-up, and cooked in the microwave, so there’s zero hassle. They’re also single serving, so you don’t have to worry about what you’ll do with the extras from whipping up a batch of cookies or the leftover cake when those sweet impulses take over. Better yet, this recipe uses just peanut butter, eggs, brown sugar, and baking powder for a delicious treat without all the processed sugar and flour.

These mug cakes come together in five minutes, and cook in the microwave for just 1! Try it out next time you need a sweet fix, and enjoy this fun and fluffy dessert!

Tips and Tricks

These cakes come out best when made in a wide, round mug. They do rise quite a bit in the microwave before sinking back down after cooking. Try to avoid tall, skinny mugs as it’s harder to cook the cake evenly.

Also, because the peanut butter is sticky, be sure you mix all the ingredients thoroughly to get the best texture and quality.

When it comes to the chocolate, I like to split my chocolate chips in half, mixing half into the batter and sprinkling the rest on top while the cake is still warm. This helps combat the uneven dispersal of chocolate chips if the batter is made too thin and they sink towards the bottom!

If you’re like me and still like to lick the batter bowl after mixing any dessert [cookies, brownies, cake; hey, I never claimed to be perfect!] try cooking your cake for only 50 seconds to get a creamier, batter-ier taste!

What You’ll Need

  • 4 Tablespoons Peanut Butter
  • 1 Egg
  • 1 Tablespoon Brown Sugar
  • 1/2 Teaspoon Baking Powder
  • 2 Tablespoons Chocolate Chips
  1. Mix all ingredients in a large, microwave save mug. Mix by hand with spoon until evenly combined and batter is smooth.
  2. Cook in microwave for 1 minute, or until cake is cooked
  3. Top with additional chocolate chips and enjoy!

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