Hello, my name is Heather and I’m addicted to mug cakes.
It’s true. Ever since Amanda opened my eyes to the wonderful world of mug cakes that included a WHOLE egg in them, I’ve been smitten! And after a few experiments on my own, I’ve even found a way to get them TWICE as fluffy!
Gone are the days of sponge-like dried out mug cakes, and onward to days filled with pillowy soft, fluffy, peanut buttery deliciousness!
What started as dessert, quickly became breakfast, lunch, or DINNER…and I may or may not have had two in one day! And over Thanksgiving, I totally got my sister hooked on them too! 😀
I crave them with chocolate.
I crave them with fruit.
I crave them with chocolate AND fruit!
I’m not sure how long this addiction will last, but since the topping combinations are pretty much endless AND it only takes 5 minutes to get it in front of ma’ face, I’m willing to guess it’ll be around for a while! Please, feel free to join me! 😉
Peanut Butter Mug Cake
Prep Time: 5 minutes
Cook Time: 2 minutes
Keywords: microwave breakfast dessert dairy-free high protein grain-free gluten-free vegetarian cake
Ingredients (Serves 1)
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon apple cider vinegar (or lemon juice)
- 2 Tablespoons peanut flour
- 1 Tablespoon coconut flour
- 1/4 teaspoon baking soda
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon butter extract
- 1-2 teaspoons of sweetener if desired
1. Coat a large mug or small microwave-safe dish with cooking spray and set aside.
2. Combine milk and vinegar (or lemon juice) in a small bowl and allow to set 2-3 minutes.
3. In a separate bowl, combine flours and baking soda and stir with a whisk to break up any lumps.
4. To your milk mixture, whisk in egg and extracts.
5. Add wet ingredients to dry ingredients and whisk until smooth.
6. Transfer batter to mug and microwave on high for 2 minutes.
7. Serve in mug with desired toppings.
Note: The vinegar (or lemon juice) acts as a reactant with the baking soda creating DOUBLE the fluffiness. Believe me, you do NOT want to leave this out! Just check out the differences in the pictures above…the chocolatey ones were made without the vinegar!
It’s so FLUFFAAAAAAAAAAY!
Aww, c’mon, you had to know that was coming. 😉 Now please, if you’ll excuse me, the microwave just beeped….
What would you top your mug cake with?
Any big plans for the weekend? How’s your Friday the 13th going? 😯
All I’ve got to say is THANK GOD I’m not working!
Want your cake with a side of veggies? Try it with pumpkin or spaghetti squash!
Does it work if you use egg replacer….or should I experiment and see if it does haha!
I’m sure it would…it might not come out with the same fluffiness, but I know Heather (from Better with Veggies) made my Peanut Butter Pumpkin cake with egg replacer last year and it worked just fine! Here’s the recipe for that one: http://www.kissmybroccoliblog.com/2012/09/25/what-ive-been-craving-wednesday/ 🙂
Now that’s a fluffy mug cake! I always make them with a whole egg but this magical vinegar/baking soda trick is new to me – I thank you for sharing it 😉
You’re welcome, Cat! I couldn’t believe the difference it made! What’s funny, is I’ve been making them for almost a month now, but it wasn’t until this week that I switched it up!
I’m a total mug cake addict at the moment as well!
Soooo FLUFFFFFFY. Love me some mug cakes too! What kind of butter extract do you use? I tried it once and it tasted like rum…which wasn’t such a problem but I wouldn’t mind it tasting like butter too!
I use Watkins brand. That reminds me, I need to get some more rum…extract that is! 😉
Mmmm my Friday would be going better if I had one of these mug cakes for breakfast 😉 Happy Friday, Heather!! 🙂
Oh man, Heather! I would like to get addicted to mug cakes and have been meaning to try them out, but still haven’t done it. Now all your mug cake ideas are giving me the kick in the booty to get my addiction on. They all look sooooo goooooood! LOVE that PB!
Thanks Julia! And yes, you definitely need to fill the mug cake-sized hole in your life! Actually, just come on over and make me some stuffed acorn squash for dinner and I’ll whip these up for dessert! 😉
oooooo great recipe love! I tried Amanda’s mug cake, too, and for a mug cake HATER hers was AMAZING and I would definitely make it again. Give me a WHOLE egg or nothin 😉
Amen, sistah! Unbelievable the difference that it makes, right?
Lady, you are brilliant! I’m definitely going to try the ACV trick…and I actually have all the ingredients to make this, so i’m thinking it’ll be dessert tonight 😉
I love adding peanut butter on my mugcakes, but I think this one would seem some chocolate chips as well!
Oh yes, chocolate chips (or M&M’s) are fantastic…especially when they get all gooey and melty! I did that twice, but there was no time for pics…PRIORITIES!! Lol
WHYYYYYYY does this have to have peanut flour in it?! I don’t have any!!!! wahhhhhh! Seriously girl this sounds so unbelievably amazing, and you’re right IT’S SO FLUFFY!! Oh my goodness I’ve got to get my hands on some peanut flour ASAP!
Ahhhhh! Omg! I swear peanut flour is the ONE ingredient I’ve discovered from blogging that I could never go without! Lol
Holy S%$T these look bomb! I haven’t had a mug cake in maybe over a year!? I miss them and I THINK I am going to go find a mug and junk now 😉
Haha! Thanks, Sabrina! Hopefully, it’ll be a “sweet” reunion! 😉
Seeing as I did an entire post dedicated to mug cakes the other day, I’m kind of mug cake obsessed these days! 😉 I will be adding this to my line up asap! Oh, and I already have all the ingredients at home!!
Haha, glad I’m not the only one obsessed! I’d love to know what you think! I just checked out your post! I have GOT to try Amy’s savory one…looks delicious!
Awesome! My plan is to try yours and Amy’s this weekend! Can’t wait! 🙂
brilliant — why not add a whole egg to a mug cake? I don’t make mug cakes anymore, but I’m glad that you enjoy them. I think I ate way too many protein-powdered low-fat dried-out crusty cakes.
Oh I hear ya! I’ve had my fair share of styrofoam cakes too…but now that I know they can actually taste like FOOD, I’m a convert! Lol
I gave up on mug cakes despite Hungry Girls best efforts because they were like you described – flat. Ain’t nobody got time for that!
This…this…..just gave me new hope!
Excuse me…I must go create a board and start pinning all things muggy again. 🙂
Haha! Oh girl, I totally understand! Before these, the last mug cake I made seriously tasted like styrofoam! I was like, “HOW do people eat these things?!” Lol! But I PROMISE these will change your mind! 😀
That looks delicious! I would definitely go the chocolate route. Chocolate > fruit in my book!
I too am a mug cake addict. Made pumpkin the other night with a chocolate-pumpkin fluff on top. Holy mother. My recipe uses protein powder though. And I don’t add vinegar… they are really fluffy but now I feel I must try this to see if it floats away in fluffy glory.
Oh yes, besides my own, your 150 cal cake is my favorite! And now that I know the secret to more FLUFFAAAAAYness, I know I will definitely be trying more experiments…hmm, wonder how a banana nut one would turn out? 😀
I never tried a mug сake! At first Amanda, and now you… The microwave oven in my university hostel is necessary to me. How you think, these recipes will turn out in an oven?
I’ve never tried it myself, but I would think they’d come out just fine! Maybe 400F for about 15-20 minutes? Let me know if you try it! I’d love to hear how they turn out for you!
Omg….making this like…today. Drool. Happy Friday, Heather!
Aww, YAY! I hope you like it! Happy Friday to you too, sweets! 😀
OMG girl these look AMAZING!!! I will definitely have to give one a try. LOVE your pics!!
Made it 🙂 Topped with healthy chocolate sauce! Love you
Awwwwr, love you BACK!
Everyone says: “Welcome Heather. Thank you for sharing today.”
*5 minutes later* My name is Madison and I am addicted to reading about Heather’s mug cake addiction.
Everyone says: “Freak! Get off the stage.”
Ha. So in shorter terms, this looks fabulous.
I still need to hop back on the mug cake train. I’m scarred after a few bad experiences haha. This looks awesome though and I love how fluffy it is! I would top it with almond butter, banana, and chocolate chips. 😀
Oh I can not wait to try one of these!! Great tip with the vinegar. Mine always turned out a little gooey. And the toppings make them look so prettyyyyy!!
top with coconut butter and chocolate chips 🙂
Wow and I was already totally addicted to mug cakes. Thanks for guaranteeing to make my addiction that much worse!!! I love how fluffy it looks, I will be making it for sure!!
You bet as soon as my order of peanut and coconut flour comes in I’ll be giving this a go- Seriously…the texture. no words.
Seeing as it has ACV… I wonder if eating a mug cake can constitute as my pre meal digestive aid. 😉 I love topping mug cakes (if they are flavoured) with plain butter- otherwise its a combination party of confusion!
Haha! The cake that’s good for your gut! I could get behind that!
OH HOT DAMN! These look so good. Also the fact that you quoted Despicable Me and the fluffy comments makes me want these all the more. I must try with the egg replacer!
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You make deliciousness every time I come to your blog. My eyes are so full of scrumptious, it’s like Thanksgiving for my eyes – LOL!
I am such a mug cake lover. Agreed, ACV is the key to the fluffiness! YUM!
Hi, my name is Brittany and I’m moving in to eat all your food. OKay? 🙂 Delicious girl… seriously. When I can have eggs and PB again… I’m so making this. Or better yet, I’ll come over and you can make it for me. 😉
I’ve yet to join the mug cake train (one really flat one really ruined it for me) but these look delicious!
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Okay, apple cider vinegar was a total game changer. Thank you thank you thank you for this recipe! 🙂
Awww, you’re very welcome Emily! So glad you liked it! 😀
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