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
- 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.)
- 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!)
- 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.)
- Microwave the mixture in your microwave on HIGH for 1 minute and enjoy.
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:
Wonderful Food Wednesday on Family, Food and Travel
Crafty Thursday Obsessions on Glued To My Crafts