NOTICE

At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Print This Page/Recipe

Print Friendly and PDF

Tuesday, February 19, 2013

Chocolate Peanut Butter Mug Cake (Soy, Fish and Egg-Free, Can Be Milk, Nut-Free and Diabetic Friendly)

 
I have been hearing about mug cakes for a long time, but never knew how to make them.  Honestly, I thought they might turn out rubbery or just plain off.  I did try a few recipes that ended up like that, but this one...This one works...Especially if you're a chocolate and peanut butter combo lover like me. :)
 
I found the original recipe on Budget Bytes by Beth, and modified it to fit my personal tastes better.  It is soy (if you use all soy-free ingredients), fish and egg-free and can be milk-free and nut-free and diabetic friendly (see variations).  I'm sure you could make it gluten-free, too, but I'm not sure how that would work out in the microwave.  If someone is brave enough to try it and let me know how it turns out, let me know!  I'd love to add a gluten-free version! :)
 

Chocolate Peanut Butter Mug Cake
2 Tablespoons soy-free, all purpose flour (white whole wheat would work, too)
 
2 to 3 teaspoons cocoa powder (the baking kind)
 
1 Tablespoon sugar
 
1/4 teaspoon baking powder
 
pinch of salt
 
1 Tablespoon olive or canola oil
 
2 Tablespoons milk
 
1 to 2 Tablespoons soy-free, natural peanut butter, creamy or crunchy
 
  1. In a mug, mix flour, cocoa powder, sugar, baking powder and salt with a fork until well combined.  (Note: The amount of cocoa powder you use depends on how you want the chocolate to taste.  If you want it more milk chocolate, use the lesser amount.  If you want it more dark chocolate, use the greater amount.)
     
  2. Add oil and milk and mix until there are no lumps remaining in your batter. (Note: It is crucial that there be no clumps!  Unlike oven baking that leads to clumps baking out and leaving your cake more light or airy, clumps in microwaved cake leads to bitter bites of nastiness.  Do not do!)
     
  3. Drop the peanut butter into the center of the batter, and push down to submerge if necessary. (Note: The amount and type of peanut butter you use is based on preference.  I prefer to use a peanut butter that has sugar in it like Jif's Natural over something without sugar like Smucker's Natural in this recipe because it tastes a little more like filling to me vs. peanut butter in the middle of a cake, but the choice is yours.)
     
  4. Microwave the mixture in your microwave on HIGH for 1 minute and enjoy.
 
Serves 1.
 
Variations (Please make sure any substitutions fit your individual dietary needs.):

  • Milk-Free: Use a non-dairy milk such as SoDelicious for the milk.
  • Nut-Free: If you can use a tree nut butter, sub that for the peanut butter.  If you can not have either, sub a seed butter for the peanut butter.  You can also omit the peanut butter and sub jam or preserves, chocolate chips, caramel sauce, Marshmallow Fluff, etc.
     
  • Diabetic Friendly: Sub any approved for baking sugar substitute for the sugar.  If you use a liquid sugar or sugar substitute (i.e. honey, Agave, liquid Stevia), I would mix it in when you do the milk and oil.  I am not sure how that would effect the taste and texture of the cake, but you are more than welcome to try it and see how it turns out. :)
      
  • Enjoy experimenting with flavors.  As I mentioned before, you can sub any number of fillings for the peanut butter.  You can even mix a few, if you wish, like chocolate chips and caramel sauce, jam and chocolate chips, etc.  Just keep the amount down to around 2 Tablespoons so your cake isn't too mushy.  You can even sprinkle the top with sugar before you microwave it for a little bit of extra sweetness if you'd like.  You could even add a little cinnamon (1/4 teaspoon or so should be sufficient) to your cake if you like cinnamon with your chocolate. 
 
Chocolaty, peanut butter gooey goodness for one?  Yes, please!
Sounds like something to enjoy after the kiddos are in bed when you need
a nice little mental vaca or unwind time, doesn't it? :)
 
Enjoy your day!
 
 
 
P.S. Next week, my recipe will go live on Thursday vs. Tuesday or Saturday because...well, you'll just have to wait and see! :D  I just love surprises, don't you? :)
 
 

This recipe was submitted to:
realfoodallergyfree
 
Wonderful Food Wednesday on Family, Food and Travel
 
 
Crafty Thursday Obsessions on Glued To My Crafts

12 comments:

  1. We can't do peanuts, but substituting marshmallow fluff sound divine!! I'm definitely doing this. How can I say no to such goodness that doesn't even get a ton of dishes messy. It's all in the mug!!

    ReplyDelete
    Replies
    1. It is pretty cool! I was so shocked that it worked! LOL :)

      The Marshmallow Fluff is good! If you find it a little dry, add some of the chocolate chips - that will fix that problem. :) I hope you enjoy it!

      Thanks for stopping by and leaving a comment!

      Delete
  2. I love mug cakes! and chocolate and peanutbutter! Thanks for dropping by my blog yesterday and commenting! Am following you via google plus!

    ReplyDelete
    Replies
    1. I must admit...I love them, too! So easy and fun! It appeals to the scientist in me (I loved Chemistry when I was in High School). :)

      Thanks for stopping by and commenting and for the follow on Google+! :) Added you back.

      Keep in touch and have a great week! :D

      Delete
  3. Wow this is fantastic. Can't wait to try it.

    ReplyDelete
    Replies
    1. Thanks! :) Hope you enjoy it! It's fast becoming a fave quick dessert here.

      Have a great rest of your week, and thanks for stopping by and leaving a comment!

      Delete
  4. {Melinda} Anything with chocolate and peanut butter is it has me at "Hello!" :) This looks delicious, Julie!

    ReplyDelete
    Replies
    1. Thank you for stopping by and leaving a comment and for the compliment! I'm kinda the same way about chocolate and peanut butter! They are my undoing!

      Have a great weekend! :)

      Delete
  5. This looks so yummy! I will have to try this when my husband wants a quick dessert. Thank you for sharing on Crafty Thursday Obsessions!

    ReplyDelete
    Replies
    1. Thanks, Kendra! :) I think it is and it's so easy and quick and saves a ton of dishes! :) I'm working on a few other flavors, too, that I hope to present soon.

      Thanks for co-hosting and for stopping by and leaving a comment!

      Delete
  6. This looks amazing! I haven't made a mug cake before, but I think I will this weekend! I found your blog from SITS and I have enjoyed browsing through your recipes and reading your posts! I look forward to following it!

    ReplyDelete
    Replies
    1. Thank you! I'm glad you are enjoying the blog, and I hope you love the mug cake! :)

      Thanks for stopping by! Have a great weekend!

      Delete

Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Submit or Request a Recipe/Contact Me" section/link for more information on how to do this.).

Please note that all comments must be approved before they are published. No anonymous comments featuring links or any comments with email addresses or other personal information will be approved. Please email those comments to me instead with your name, and I'll be happy to review them. :)

I respond to ALL comments on here (and I will visit your blog if at all possible, too), so if you'd like to make sure you see that response you can either check back here at a later time to see if I have commented or you can click on "Subscribe to: Post Comments (Atom)" and you will be notified when there are new comments/replies. If you would like an email response instead of a public response here, please send me an email instead of commenting and I'll get back with you ASAP. :)

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)