The below pictures are probably some of the worst looking in my blog, but damn is this mug cake AMAZING!!! Because I’ve made mug cakes before with different recipes, and they’ve all turn out “just ok,” you could see my enthusiasm with taking theses pictures…not. I was pregnant and craving cake, and my husband figured he’d take advantage of the situation, so we made two mug cakes. The cake is incredibly moist, with just the right amount of peanut butter. Just writing about it makes me want some NOW! I found the recipe through Pinterest, and you can access it by clicking here. It so sooo worth trying!
Amazing Chocolate Peanut Butter Mug Cake
Prep time:
Cook time:
Total time:
Ingredients
- 3 tablespoons gmo free flour
- 2 tablespoons organic sugar (I use a tad bit less)
- 1 1/2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- pinch of salt
- 3 tablespoons organic milk
- 1 1/2 tablespoons vegetable oil (I use organic coconut oil or avocado oil)
- 1 tablespoon organic peanut butter (If I am using a shelf stable peanut butter with a lot of oil, I will use a little bit less vegetable oil)
Instructions
- In a large mug, whisk (with a fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter and mix until smooth.
- Cook in the microwave on high for 1 minute and 10 seconds. The cake will rise and then deflate. Let cool for a minute and feel free to add toppings. I usually like to add some TruWhip! Enjoy!