Moist, tender, decadent peanut butter cake, but in one tiny individual serving! This Peanut Butter Mug Cake satisfies your sweet tooth and is ready in just 3 minutes.
If you’re vegan and craving a mug cake, you’re in business! But if you’re not vegan and just don’t have many ingredients on hand, don’t want to divide an egg up in a weird way, and want a mug cake without eggs or dairy that’s going to blow your socks off, this peanut butter mug cake is for YOU, too!
Because trust me – this peanut butter mug cake is plenty moist, decadent, and just plain delicious without the egg, cow’s milk, or butter. (Kind of perfect for when you’re short on groceries, too!)
Table of Contents
- How I Created This Recipe
- Peanut Butter Mug Cake Ingredients
- How to Make PB Mug Cake
- More Cake Recipes without Milk or Egg
- Jump to the Full, Printable Recipe
How I Created This Recipe
I adapted my recipe from this non-vegan one on Kirbie Cravings, swapping out the dairy milk for almond milk and replacing the sugar with pure maple syrup. Other than that, the biggest change I made was to cut the recipe in half – I found that this version produces just enough mug cake to satisfy my sweet tooth without feeling like I’ve just eaten way too much cake.
This vegan mug cake fits perfectly into my Fiestaware teacups, so I actually like to call it “teacup cake.” Except this cake is not dainty, my friends. Especially with a bit of chocolate sprinkled on top. It’sactually kind ofpure grubbin’.
Readers say …
– Gladys
“This recipe is amazing. So simple, but delicious. Usually mug cakes are dry, but this one was very moist. Love it.”
⭐⭐⭐⭐⭐
Peanut Butter Mug Cake Ingredients
- Peanut butter – I like to use creamy PB for this mug cake, but you can use crunchy. I suggest salted peanut butter, but if you only have unsalted, make up for that by adding a tiny pinch of salt to your mug cake.
- Flour – I use all-purpose flour usually, but you can use white whole wheat flour or your favorite 1-to-1 gluten-free flour blend.
- Milk – I like unsweetened almond milk or oat milk.
- Pure maple syrup – A touch of sweetness. This is a one-serving decadent cake, after all!
- Baking powder – Just a tiny bit to help it rise!
- Vanilla – Optional, but recommended!
- Chocolate chips or chunks – Choose dairy-free if necessary. These are optional too, but if you like chocolate with your peanut butter, go for it.
Recipe Variations & Adaptations
- To make it gluten-free, just swap in a GF one-to-one flour blend. Readers have also shared that they have used oat flour with success.
- For an almond butter or sunflower butter mug cake, just swap the PB out and add your favorite nut/seed butter instead.
- For a lower sugar recipe, one reader reported substituting in stevia with success.
How to Make PB Mug Cake
Mix it all together in your mug and microwave it! If you know your microwave runs hot/cooks fast, check it after 30 seconds. Otherwise, go for 45-60 and cook it JUST until the top bounces back after poking it.
Top with chocolate chips, if you like. And enjoy your peanut butter mug cake!
More Cake Recipes without Milk or Egg
- If you’ve got a serious chocolate craving, try this Double Chocolate Mint Mug Cake. So good!
- Looking to feed a crowd? Try this rich and decadent Dairy-Free and Vegan Chocolate Cake.
- This Vegan Pineapple Upside Down Cake is tender and moist and will convince you that you never need to go back to non-vegan cakes.
4.41 from 67 votes
Peanut Butter Mug Cake
Prep: 2 minutes mins
Cook: 1 minute min
Total: 3 minutes mins
Author: Kare
Yield: 1 mug cake
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.
PrintPinRate
Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons creamy peanut butter
- 2 tablespoons unsweetened almond milk
- 1 tablespoon pure maple syrup
- 1/4 teaspoon baking powder
- 1/2 teaspoon pure vanilla extract (optional)
- 1 tablespoon dairy-free chocolate chunks (optional)
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 bakein 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 topsprings back when you poke it, 15-20 minutes. )
Top with chocolate chips or chunksif desired and enjoyright 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.
Nutrition Facts
Serving: 1g, Calories: 310kcal, Carbohydrates: 33g, Protein: 9g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Sodium: 285mg, Potassium: 245mg, Fiber: 2g, Sugar: 16g, Calcium: 135mg, Iron: 1mg
This post may contain affiliate links, which means if you click on a link and make a purchase, I may receive a portion of the proceeds. More about this here.
Cake Comfort Food Dessert Fast (20 Minutes or Less) Kid Friendly Snack Time Vegan Desserts
About the AuthorKaren Troughton
Karen is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.
More About Karen »
Free Holiday eCookBook!
Get "Turkey Schmurkey" - a FREE eCookbook with our very favorite plant-based holiday recipes - by subscribing to the Kitchen Treaty email list.
« Previous PostGrilled Sweet Potatoes
Next Post »Chickpea Salad Niçoise
Leave a Reply
231 Comments on “Peanut Butter Mug Cake”
-
Amy — Reply
Love this vegan recipe…always satisfies..and no Refined sugars 💕
-
Sharan — Reply
Wow. This was delicious. Just added a bit of cacao powder and followed everything else. I put this in for 60 seconds, then another 20 and it came out perfect!
-
Gladys — Reply
This recipe is amazing. So simple, but delicious. Usually mug cakes are dry, but this one was very moist. Love it.
-
Stevie — Reply
I keep this bookmarked because it always works so well! I’ve also tried it with half peanut butter, half sunflower nut butter. Either way, it always turns out perfect!
-
Nic — Reply
Kinda surprised about the negative comments! I actually make this a lot, usually for weekend breakfast cuz I sub oat flour & then it’s basically super concentrated oatmeal, yeah? 🙂 Oh: toppings NOT optional!
-
Ruth Foran — Reply
Yum.. perfect quick snack for one! ❤️
-
Sophie — Reply
I love this awesome mug cake!
I’ve eaten like WAY too many mug cakes. And most of them are really gross and tough and gummy and just EW….
But this one was really good.
I made it in a 8oz Ikea glass, used a kirkland signture peanut butter, king arthur white whole wheat flour, kirkland signature vanilla almond milk(I still added vanilla extract though from kirkland) kirkland signature agave, and microwaved it for 30+10+10=50 seconds in a 1000-watt microwave. I also topped it with a coconut whipped cream from sweet rose and it was WAAAAAAY too good! -
Julie Lalonde — Reply
Ok wow! It is clearly the best mug cake i’ve made by far. Most recipes are dry but this one is moist on the inside and tastes like a real cake:) Would totally recommend + i made this with crunchy peanut butter which added a nice texture;)
-
Jennie — Reply
Just made the teacup cake- yum! My son preferred it raw but I cooked mine. So easy and quick. I added half maple syrup and half date/tahini paste for a slight caramel flavour and I had to add a bit more milk, I went heavy with the peanut butter though.. Would highly recommend.
-
Jai — Reply
I’ve never trusted mug cakes but….yummmmm! I was so wrong! This is a delicious little snack let that hit the late night, finally got a chance to get up from nursing the baby spot. I might even make two for a teeny tiny mini date night with hubby.
-
Karen — Reply
I’m so glad it hit the spot! As a mom of a little one you deserve the treat (and then some!)
-
