Gluten-Free Peanut Butter Mug Cake
User Reviews
4.4
Gluten-Free Peanut Butter Mug Cake
Description
The recipe combines all ingredients directly in a microwave-safe mug, mixing until smooth before microwaving for 60 to 75 seconds. The result is a small cake with a tender texture and balanced sweetness from maple syrup and peanut butter. Pinches of salt enhance the flavor, and optional chocolate chips add melty pockets of chocolate.
The straightforward method requires no separate wet or dry mixing and is convenient for a quick dessert or snack. Serving with vanilla ice cream or milk can complement the cake for a more indulgent experience.
Microwave times may vary, so starting with 60 seconds and adding more time as needed helps prevent overcooking. Using a digital thermometer to check an internal temperature of 190 to 200°F can ensure proper doneness.
Ingredients
- 3 Tbsp (24g) all-purpose flour packed and leveled*
- ¼ tsp baking powder
- 1 Tbsp (15ml) maple syrup pure
- 2 Tbsp (30ml) peanut butter creamy
- 4 Tbsp (60ml) milk of choice
- 1 tsp avocado oil optional
- Pinch salt sea salt
Optional Additions:
- 1 to 2 Tbsp chocolate chips semi-sweet
- ¼ tsp vanilla extract pure
- ¼ tsp ground cinnamon
Instructions
- Add all of the ingredients to a microwave safe mug (or a small bowl or measuring cup) and mix until a smooth cake batter forms and all the lumps of flour have dissolved. There is no need to separate the wet ingredients from the dry ingredients as everything should mix together very easily. If you’d like, sprinkle extra chocolate chips on top of the cake batter.
- Microwave for 60 to 75 seconds (on the regular high setting), or until the center of the cake has set up. I recommend starting with 60 seconds, then adding 8-15 seconds if the cake looks like it still needs more time.
- Dig in and enjoy! For a special treat, serve the mug cake with a small scoop of vanilla ice cream and a glass of milk.
Notes
- Use gluten-free all-purpose flour to keep the mug cake gluten-free.
- If preferred, substitute maple syrup with granulated cane sugar plus an extra tablespoon of milk.
- Any dairy or non-dairy milk can be used; oat milk works well.
- Microwave time varies depending on your appliance; start with 60 seconds and increase in short increments.
- Checking that the internal temperature reaches 190-200°F confirms the cake is fully cooked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Mug Cake
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 1Mug Cake | |
| Calories | 357kcal | 18% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 170mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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