Easy Vegan Peanut Butter 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.

  • 2 tablespoons white whole wheat flour or all-purpose flour (sub your favorite gluten-free flour blend for a GF version)
  • 2 tablespoons peanut butter (I use all-natural creamy peanut butter)
  • 2 tablespoons unsweetened almond milk (could substitute dairy milk for non-vegan version)
  • 1 tablespoon pure maple syrup (could substitute granulated sugar, brown sugar, or honey for non-vegan version)
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon pure vanilla extract (optional)
  • Chocolate chips or chocolate chunks for topping (I use these dairy-free chocolate chips)

  1. 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. It might seem lumpy at first but keep stirring and it’ll resemble cake batter in no time!
  2. Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it’s not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in 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 top springs back when you poke it, 15-20 minutes. )
  3. Top with chocolate chips or chunks if desired and enjoy right away.

For The Full Instructions, See Full Recipes: kitchentreaty.com
Easy Vegan Peanut Butter Mug Cake recipe - Just 3 minutes from sweet tooth attack to bliss! Delicious whether you're vegan or not. Vegan/dairy-free with gluten-free option.

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