Vegan Peanut Butter Mug Cake [GF, Oil-Free]
Fluffy, soft & incredibly delicious vegan peanut butter mug cake that is also gluten-free and oil-free! A decadent dessert, ready in less than 5 minutes
Ingredients
Wet Ingredients
- 2 tbsp natural peanut butter needs to be drippy, not dry
- 3 tbsp unsweetened plant-based milk
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
Dry Ingredients
- 5 tbsp oat flour pulse GF rolled oats in a blender until a soft flour forms
- 1/4 tsp baking powder
- 1/8 tsp mineral salt plus extra sprinkle for topping, see notes
- pinch of cinnamon
- 1 tbsp mini dairy-free chocolate chips plus more for topping
Instructions
- Start by adding your wet ingredients into your 12 oz mug (plant-based milk, maple syrup, vanilla extract and peanut butter). Make sure your peanut butter is creamy and drippy, not hard and dry. Whisk very well.
- Next, add in your dry ingredients (oat flour, baking powder, salt and cinnamon). Whisk very well.
- Now add in your chocolate chips, stir, and then top with more chocolate chips.
- Microwave for 1 min and 15 seconds. Important: ALL microwaves vary! Mine is 1000W. You will want to watch this very closely and only cook until the center is done but moist (it will cook up a little bit more as it cools).
- Cool for a minute or so, top with additional peanut butter and a sprinkle of salt and enjoy!
Notes
- My peanut butter is salted. Double check to see if yours is salted and then adjust salt to taste preferences.