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Let’s get straight to the point here because it’s Friday and it’s probably been a long week for everyone, so I’ve got CAKE!
I’ve tried mug cake before. Hated it. Bleh! SOO dry! I was so bummed out so obviously I wanted to see if it was just the fact that microwave cake probably isn’t that great or it was just the recipes I was trying.
Well, after I came up with this wonderful recipe, I can attest that it was just the recipes!
This mug cake is so good. Moist, decadent, rich, so chocolatey, fluffy while fudgey, and the touch of peanut butter is optional but ok, let‘s be real, not optional.
This is incredibly easy and best part is, you will only dirty 1 mug and a few spoons.
Simply add the dry ingredients to a mug and stir. Then add the wet ingredients and stir. Next, stir in chocolate chips and add a drizzle of peanut butter on top. Microwave for about 45 seconds. Done! Top with additional chocolate chips if you’ve had a reallllly long day.
Enjoy!
Chocolate Chip Peanut Butter Mug Cake
Vegan•Gluten-Free1 serving
3 tbsp of oat flour (for GF, use certified GF oats)2 tbsp cocoa powder 1 & 1/2 tbsp coconut sugar 1/8 tsp salt 1/2 tsp baking powder Pinch of cinnamon 3 tbsp nut milk 1 tbsp coconut oil 1/2 tsp vanilla 1-2 tbsp dark chocolate chips Drizzle of peanut butter for topping
Instructions:
- Add dry ingredients to a mug and stir.
- Next, add wet ingredients and stir.
- Add in the chocolate chips, stir, then top with a drizzle (or multiple) of peanut butter.
- Microwave for about 45 seconds. I do exactly 45 and it comes out perfectly moist and fluffy.
Notes:
- Microwave times will vary so start with 30 seconds and then do 5 second intervals until it’s cooked.
- I’ve tried this with maple syrup as while it tastes just a good, the consistency is a little different, more like a brownie.
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