Easy Vegan Peanut Butter Mug Cake

• Vegan

• Refrigerated

  • 2 tbsp Almond milk, unsweetened

• Condiments

  • 1 tbsp Maple syrup, pure
  • 2 tbsp Peanut butter

• Baking & Spices

  • 1/4 tsp Baking powder
  • 1 Chocolate chips or chocolate chunks
  • 1/2 tsp Vanilla extract, pure
  • 2 tbsp Whole wheat flour or all purpose flour, white

Found on kitchentreaty.com

Description

Ingredients

• 2 tablespoons white whole wheat flour or all-purpose flour (sub your favorite gluten-free flour blend for a GF version)
• 2 tablespoons peanut butter (I use all-natural creamy peanut butter)
• 2 tablespoons unsweetened almond milk (could substitute dairy milk for non-vegan version)
• 1 tablespoon pure maple syrup (could substitute granulated sugar, brown sugar, or honey for non-vegan version)
• 1/4 teaspoon baking powder
• 1/2 teaspoon pure vanilla extract (optional)
• Chocolate chips or chocolate chunks for topping (I use these dairy-free chocolate chips)

Directions

• Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. It might seem lumpy at first but keep stirring and it’ll resemble cake batter in no time! Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it’s not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. ) Top with chocolate chips or chunks if desired and enjoy right away.

Nutrition