Vegan Cake In a Mug – Chocolate Peanut Butter!

/Vegan Cake In a Mug – Chocolate Peanut Butter!

Vegan Cake In a Mug – Chocolate Peanut Butter!

This 1 Minute vegan cake in a mug is a simple stir, microwave and eat recipe! Just a few simple ingredients and you can indulge your sweet tooth with a single serve cake that tastes rich and decadent.

Vegan Cake In a Mug - Chocolate Peanut Butter!
Servings Prep Time
1cup 2mins
Cook Time
Votes: 48
Rating: 4.13
You:
Rate this recipe!
1min
Print Recipe
vegan cake in a mug dairy free recipes
Servings Prep Time
1cup 2mins
Cook Time
Votes: 48
Rating: 4.13
You:
Rate this recipe!
1min
Print Recipe
vegan cake in a mug dairy free recipes
Ingredients
Servings: cup Units:
Instructions
  1. Place everything except the extra peanut butter and cacao nibs into a mug or cup and stir until all the ingredients are mixed well and resemble a batter. This will take about half a minute to a minute.
  2. Plop the extra peanut butter in the center of the top of the batter and sprinkle some cacao nibs over the top.
  3. Place in the microwave for 1 minute and check if it has cooked. If it has risen and the center bounces back when you touch it, you know it is done. If it needs a bit longer, place it back in 10 seconds at a time until done. Enjoy!
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

Also, you can bake it in the oven instead. 175C/350F for about 20 to 30 mins (till the top springs back when you lightly push on it).

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By | 2017-02-14T14:01:40+00:00 March 16th, 2016|Recipe, Valentine's Day, Videos|47 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

47 Comments

  1. Glynis Scott March 16, 2016 at 3:45 pm - Reply

    Hi Anja, thanks for sharing this lovely easy recipe, it will be much appreciated by my puddingolic hubby. Just wondering if the texture similar to a mudcake. Love getting your recipes via email and your blender gravy was a hit too.

    • Anja March 17, 2016 at 12:35 pm - Reply

      Glad you are enjoying the recipes. As for this one, I would say that it is a bit more dry than mud cake. Enjoy!

  2. Chen March 16, 2016 at 9:15 pm - Reply

    Anja, thank you for this recipe. I had to make this yesterday after our dinner. I used date sugar and kept everything else the same. I loved how it wasn’t overly sweet. It was perfect!

    • Anja March 17, 2016 at 12:35 pm - Reply

      Fantastic Chen!!

  3. Theresa Allen March 17, 2016 at 12:34 am - Reply

    I was unable to print this recipe up. Looks great

    • Anja March 17, 2016 at 12:35 pm - Reply

      Just press the print symbol underneath the star rating section of the recipe. Enjoy!

  4. Jo March 17, 2016 at 8:30 am - Reply

    Hi Anja

    Fantastic idea just before the school holidays! Just wondering if I can use another nut butter since my daughter is allergic to peanuts?

    Thanks!

    • Anja March 17, 2016 at 12:40 pm - Reply

      You could try almond butter or cashew butter… possibly even some tahini would work if she likes it.

    • Victoria March 19, 2016 at 2:01 pm - Reply

      We have been making them with almond butter because we didn’t have peanut butter on hand and it is soooooo good.

      • Anja March 22, 2016 at 4:43 pm - Reply

        So glad you like it πŸ™‚

  5. Sarah dorenfeld March 18, 2016 at 4:42 am - Reply

    Oh yum! So easy, not too sweet! Thanks for your great recipes. Just made your polenta and veggies dish last night! I don’t bake it anymore, I just steam my veggies and toss in. I make this dish frequently!

    • Anja March 22, 2016 at 4:30 pm - Reply

      So glad you like the recipes πŸ™‚

  6. Sarah dorenfeld March 18, 2016 at 4:43 am - Reply

    Correction on the polenta….I meant I don’t put it in the springform pan and cool it. My husband and I love it warm

  7. Tally March 19, 2016 at 12:40 pm - Reply

    Very good! Not overly sweet. I used almond milk and baking soda and works perfect in the standard size mug!

    • Anja March 22, 2016 at 4:44 pm - Reply

      So glad you like it πŸ™‚

  8. Shannon March 22, 2016 at 11:51 am - Reply

    Yum! This looks like the perfect dessert!

    • Anja March 22, 2016 at 4:42 pm - Reply

      Yes, perfect simple serve πŸ™‚

  9. Tom March 27, 2016 at 6:48 pm - Reply

    Just made this. And it’s delicious!

    Now cake is always only 3 minutes away πŸ˜€

  10. Devika March 27, 2016 at 10:22 pm - Reply

    Could i use water instead of milk?

    • Anja March 30, 2016 at 10:56 am - Reply

      Yes, but it might not taste as rich.

  11. Tom May 31, 2016 at 4:57 pm - Reply

    I came across this modification a bit by accident (and lack of ingredients at the time):

    1. put in 2 teaspoons of flax meal
    2. 1 extra teaspoon of milk
    3. instead of the peanut butter drop in the middle I put in strawberry (or cut it up so it’s throughout the cake)
    4. sprinkle the top with crushed walnuts
    5. after microwaving, pop a lid on or plastic wrap onto the mug and let it sit for about 15-60 minutes

    This somehow turns it into a moist mud cake. That is if you can stop yourself from eating it before it has time to settle…..

  12. Faizah September 27, 2016 at 11:08 pm - Reply

    Has anyone tried this recipe with coconut flour?

  13. Lina Valyovska October 6, 2016 at 5:51 am - Reply

    I dont use a microwave. Can I bake it?

    • Anja October 6, 2016 at 6:48 am - Reply

      You can bake it in the oven instead. 175C/350F for about 20 to 30 mins (till the top springs back when you lightly push on it).

    • Theresa Allen October 6, 2016 at 7:45 am - Reply

      Sounds like a great plan and I will have to try it

  14. Naomi October 7, 2016 at 6:15 am - Reply

    Will this work without the nut butter? I’d love a plain chocolate cake. I’m guessing the cake needs the fat, so I’d probably have to add fat of some sort.

  15. Dina November 5, 2016 at 5:04 am - Reply

    Can I replace the whole wheat flour with Brown rice flour as my son is allergic to wheat

    • Anja November 7, 2016 at 3:21 pm - Reply

      Yes, that should work.

  16. Nat December 17, 2016 at 9:00 am - Reply

    Can I use oat flour? I usually make my own oat flour.

  17. Sonja March 20, 2017 at 1:54 am - Reply

    I subbed almond butter and raw cane sugar, and it was SO good! I also added a few chopped walnuts. Thanks!

  18. Joyce July 15, 2017 at 1:52 am - Reply

    Delicious little treat when nothing planned

  19. Jellybean July 17, 2017 at 12:48 pm - Reply

    Thanks for posting this. I made this 2 days in a row and my husband also wanted one so I made it 3 times already.

    • Anja August 1, 2017 at 11:34 am - Reply

      That’s awesome! So glad you both like it as much as I do πŸ™‚

  20. Meghan August 30, 2017 at 10:19 am - Reply

    This is so so good! Thank you so much!

    • Anja August 30, 2017 at 11:07 am - Reply

      So glad you like it as much as I do πŸ™‚

  21. amanda October 1, 2017 at 11:39 am - Reply

    I left out the baking soda and microwaved it less and got a brownie. (I’m a college kid and I don’t have baking soda right now)
    delicious

    • Anja October 3, 2017 at 11:28 am - Reply

      Fantastic! So glad you like it πŸ™‚

  22. Amanda October 17, 2017 at 8:55 am - Reply

    This was delicious – and just the right size when you need a sweets fix! Thanks for sharing!

    • Anja October 23, 2017 at 1:35 pm - Reply

      Glad you like it πŸ™‚

  23. Zuzanna October 29, 2017 at 10:33 am - Reply

    I had a 2 am craving for sweets and decided to make my first ever mug cake. It’s a genius concept when you think about it. And your recipe is great. It turned out perfectly, the melted peanut butter gave it nice moisture and it was soooo full of flavour. I’m definitely gonna make it regularly!

    • Anja January 9, 2018 at 2:46 pm - Reply

      I’m so glad… Thank you so much for your lovely feedback, I really appreciate it πŸ™‚

  24. Cindy March 29, 2018 at 2:35 pm - Reply

    I need to eat oil free. What could I use instead of peanut butter? Thank you!

    • Anja May 30, 2018 at 7:36 am - Reply

      Possibly try mashed banana and some maple syrup.

  25. Rubal April 17, 2018 at 11:00 pm - Reply

    I have tried so many mug cakes and this is by far the best recipe!

  26. Laura May 12, 2018 at 10:44 am - Reply

    I was trying to talk myself out of running to the store for non-dairy ice cream. Figured I had ingredients for a mug cake that could save me time and calories. Couldn’t find my usual recipe, so I happened upon this one! So good! And even easier. Sweet tooth tamed! Thank you. (PS: I added powdered peaunt butter and it worked like a dream!)

  27. Ally May 13, 2018 at 4:24 am - Reply

    I actually double up on this recipe and make a little bit larger mini cake. I have diabetes but since I use unsweetened coconut milk, cacao or unsweetened cocoa, and use 100% maple syrup it doesn’t spike my blood sugar. This is my favourite way to satiate my sugar cravings. Thanks for that I really appreciate it.

    • Anja May 29, 2018 at 5:26 am - Reply

      So glad you like it πŸ™‚

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