Peanut butter and chocolate…need I say more? This Peanut Butter Filled Chocolate Mug Cake is the best single-serve dessert or breakfast that can be made in the microwave in less than 2 minutes. It’s gluten-free, refined sugar-free, and SO delicious. Perfect for when you’re craving a decadent chocolate cake, but only need enough for yourself.
I’m a huge fan of sweets for breakfast. Whether it’s yogurt, oatmeal, chia pudding, or toast, I need some sweetness! Peanut butter is another non-negotiable for my breakfast. When you combine peanut butter with a rich and moist chocolate cake, you have the best breakfast! This is so easy to whip up for breakfast on busy mornings, or even when you need a quick dessert.
What Ingredients Do I Need?
To make this chocolate mug cake, you only need a few ingredients. Here’s everything you’re going to need:
- Cacao powder
- Almond flour
- Coconut flour
- Baking soda
- Egg
- Almond milk
- Maple syrup
- Greek yogurt (or non-dairy yogurt for a vegan version)
- Peanut butter
- Chocolate chips (optional)
Making the Mug Cake
This chocolate mug cake could not be any simpler to make. All you need are the ingredients listed above, a spoon, two bowls, and a microwave.
Start off by grabbing a bowl and add in the cacao powder, almond flour, coconut flour, and baking soda. Whisk until the dry ingredients are combined. Add the egg, almond milk, maple syrup, and greek yogurt into the bowl with the dry ingredients. Use a spoon or whisk to stir the ingredients until a thick batter forms.
Grab another bowl that’s microwave-safe and spray it with nonstick cooking spray. Pour the batter into the greased bowl. You technically don’t have to switch it to a different bowl, but I’ve found that doing it this way makes the cake neater and not stick to the bowl. We love an easy clean-up!
Take a spoonful of your favorite peanut butter and place it right in the center of the chocolate batter. No need to stir. You could also sprinkle some chocolate chips on top for some extra chocolatey goodness. Place the bowl in the microwave and heat it for 1 minute and 45 seconds.
Carefully take the bowl out of the microwave (it’s going to be hot), and add whatever toppings you enjoy. I love adding some extra greek yogurt on top along with fresh-cut strawberries and pomegranate seeds. Dig in and enjoy the melty peanut butter!
Different Topping Ideas
This mug cake is super fun because you can eat it on it’s own, or you can get creative with your toppings. I mentioned that I love having mine with strawberries and pomegranate seeds, but here are some more toppings that would be AMAZING:
- Sliced banana
- Fresh berries
- Whipped cream
- Greek or non-dairy yogurt
- Ice cream
- Crushed nuts
- Shredded coconut
- Extra peanut butter
- Caramel sauce
More Chocolate Recipes:
- Vegan Cosmic Brownies
- Peanut Butter Chocolate Eggs
- Vegan Chocolate Mousse
- Chocolate Chip Banana Bread
- Peanut Butter Tandy Cakes
- Chocolate M&M Cookies
- Vegan Ice Cream Bars
Peanut Butter Filled Chocolate Mug Cake
Course: Breakfast, Dessert, SnacksDifficulty: Easy1
serving5
minutes2
minutesIngredients
2 tbsp cacao powder
2 tbsp almond flour
1 tbsp coconut flour
1/4 tsp baking soda
1 egg
2 tbsp almond milk
1 tbsp maple syrup
1 tbsp Greek yogurt
1 tbsp all-natural peanut butter
Chocolate chips (optional)
Directions
- In a medium-sized bowl, whisk together the cacao powder, almond flour, coconut flour, and baking soda. Add in the egg, almond milk, maple syrup, and greek yogurt. Mix until a thick batter forms.
- Grab a microwave-safe bowl and spray it with non-stick cooking spray. Pour the chocolate cake batter into the greased bowl. Take a tablespoon of peanut butter and place it right in the center. Top the cake with a few chocolate chips if desired.
- Microwave the cake for 1 minute and 45 seconds. Carefully take it out of the microwave and add your favorite toppings if you wish. Dig in and enjoy!
Did You Make This Recipe?
If you try this recipe, make sure you leave a comment and tag me on Instagram @sprinklingofhealth to show me!
