Easy Vegan Chocolate and Peanut Butter Mug Cake
A rich and gooey chocolate cake for one! Mug cakes take only a few minutes to make so you can satisfy your sweet tooth any time.
Servings: 1 mug cake
Calories: 576kcal
Equipment
- Microwave safe mug
Ingredients
- 2 tablespoon all purpose flour
- 2 tablespoon sugar
- 2 tablespoon unsweetened cocoa powder
- ¼ teaspoon baking powder
- pinch salt
- 1 tablespoon oil
- 3 tablespoon non-dairy milk
- ½ teaspoon vanilla extract
- 1 tablespoon peanut butter
- 2 tablespoon vegan chocolate chips
Instructions
- Add the flour, sugar, cocoa powder, baking soda and salt to a mug.
- Mix until well combined with a fork or small whisk.
- Add in the oil, non-dairy milk and vanilla extract and stir well. It will have the consistency of regular cake batter.
- Use two spoons to add the peanut butter. Put the entire spoonful right in the middle of the batter. Don't mix it in.
- Add the chocolate chips on top.
- Cook in the microwave for 1 minute. Let cool for a minute or two before digging in!
Notes
- I use regular vegetable oil, but canola oil or melted coconut oil would work too.
- I use unsweetened soy milk for all my baking and cooking but almond milk or oat milk would work well too.
- I use Trader Joe's brand of chocolate chips which are dairy-free.
- This mug cake is best eaten right after making. I don't recommend storing it.
Nutrition
Calories: 576kcal | Carbohydrates: 67g | Protein: 10g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 200mg | Potassium: 445mg | Fiber: 7g | Sugar: 41g | Vitamin A: 177IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 3mg