Oh my gosh, bunnies!!! Your comments, tweets, snapchats, etc have been SO inspiring and motivating for me! I can’t get over how amazing you guys are and how beautifully you all write! I want to compile your comments into one giant Motivational Monday blogpost for anyone who needs some positive affirmations. Seriously, read through the comments and look how amazing my readers are. You will feel so empowered! I cannot thank you bunnies enough for all of your support. I feel so inspired, loved, and unbelievable strong! I ALWAYS need you guys in my life! I’m so lucky!
Since so many of you loved my Single Serving Muffin, I wanted to do another single serving sweet treat for you! I haven’t made a Mug Cake on the blog for a while, but they are so easy and fun to make!
Today’s mug cake is a combination of chocolate and peanut butter with a little coconut oil in the mix, which gives it a little note of Germain Chocolate Cake!
This mug cake can easily be made gluten-free with an easy swap from whole wheat flour to oat, quinoa, or chickpea flour!
Traditional mug cakes are usually flipped over onto a plate like a mini cake! This one is kind of messy with the Peanut Butter, so I started eating it straight out of the mug but then wanted to get a photo and show you the fancy shmancy way of plating it! After a couple of bites I flipped it over onto the plate so you could see how it makes a mini cake once it’s out of the mug!
Make sure to coat your mug generously with nonstick cooking spray (I used coconut oil spray from Trader Joe’s) if you want it to come out of the mug nicely!
Chocolate Peanut Butter Mug Cake
Serves 1
3 Tbsp whole wheat flour
1 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1 Tbsp mini chocolate chips (or vegan chocolate chips)
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
2 Tbsp water
1/2 Tbsp peanut butter
1. Mix dry ingredients – flour, cocoa powder, baking powder, and chocolate chips together in a small bowl. Mix everything together until just combined. DO NOT overmix.
2. Add wet ingredients – melted coconut oil, maple syrup, and water and stir until batter is well combined.
3. Spray a microwave safe mug generously with nonstick cooking spray and pour batter into the mug.
4. Add peanut butter on top of the batter.
5. Microwave mug cake for 60 seconds. Enjoy!
The Rabbit Food Pyramid Breakdown:
Produce: none
Whole Grain: whole wheat flour
Protein: none
Plant Based Fat: coconut oil, chocolate chips, and peanut butter
Rabbit Food Meal Tip: Complete this meal by topping it with 1 cup of fresh berries (sliced strawberries would be so good!) and a side of one cup of yogurt or milk of your choice (protein)!
evolvewithmary
March 12, 2015 at 10:06 pm (10 years ago)I love these single serving treats. I’m on the road so I can’t try this one for a couple of days, but it will be the first thing I make when I get home. I <3 you Catherine you're such a rock star.
Amanda
March 13, 2015 at 6:53 am (10 years ago)Wouldn’t the peanut butter provide protein?
Catherine
March 13, 2015 at 11:56 am (10 years ago)Hi Amanda! Peanut butter does contain protein, but since it has a higher amount of fat than protein, it’s in my “plant-based fat category!” I like to add something with more substantial protein to my meals to keep me full until the next one 🙂
Alyssa
March 13, 2015 at 9:51 am (10 years ago)I was seriously in the mood for something sweet this morning, but with a wedding 7.5 weeks away and more weight to lose, I didn’t want to sabotage myself with the Marie Callendar’s muffins my grandma brought over. This is perfect! I’m making it a RFFMBT-approved meal by blending ice, milk and fruit into a smoothie to have with it! It’s already getting pretty warm here in SoCal so smoothies are my go-to refreshment.
Catherine
March 13, 2015 at 11:59 am (10 years ago)Alyssa, you are amazing! I am also in a wedding in several weeks 🙂 ! Can you believe how hot it’s getting here in Southern California? It was around 80 at my house yesterday! Great idea with the milk, fruit, and ice smoothie! xo
Barb
March 13, 2015 at 12:37 pm (10 years ago)I made this with oat flour like you suggested. I also melted the coconut oil in the mug that I used to cook the cake in so I didn’t have to spray the mug. This was so good! And great for portion control too!
Amanda
March 15, 2015 at 4:42 pm (10 years ago)I made this as a snack this afternoon and it was sooo good! The peanut butter really helped. I can see what you mean about the mess when it was time to turn it over! I didn’t have whole wheat flour because it expired (womp womp) 🙁 so I used all purpose. Still delicious and EASY!
Jen
March 26, 2015 at 3:33 pm (10 years ago)This was super tasty! I sorta goofed and put the peanut butter in the mix. It still turned out just fine though. Super chocolatey which is what I needed. I added up the calories for anyone interested. I used regular white flour since it was all I have on hand. The total calories was 380. Plus or minus a few.
lyn
May 3, 2015 at 6:46 am (10 years ago)What can I substitute for the maple syrup?
Crystal
July 10, 2015 at 4:24 pm (9 years ago)This was really good! I substituted the peanut butter with almond butter and milk instead of water. Thanks for all your recipes, they’re amazing 🙂
Anne
July 23, 2015 at 6:52 pm (9 years ago)This is such a wonderful website! I just wanted to share my version of a mug cake, which is grain, nut, and mostly dairy free as I cannot tolerate them very well.
-1 Tablespoon coconut oil
-1 egg
-2 Tablespoons coconut milk (full fat from the can)
-2 Tablespoons coconut flour
-1 Tablespoon maple syrup
-1 tiny pinch of salt
-1/2 teaspoon vanilla
-1 Tablespoon dark chocolate chips (the small amount of dairy does not bother me)
Melt the coconut oil in the mug for 20 seconds, if it is soild. With a fork, mix the oil, egg, and milk and then add the coconut flour. Mix thoroughly. Add the maple syrup and salt. Add the vanilla. Fold in the chocolate chips. Cook in microwave for 1 minute and 15 seconds. I like mine just barely cooked, so others may want to adjust this time. Dump the cake onto a plate. It looks like a cupcake! I usually make a frosting out of palm shortening and maple syrup to spread on top of the cake after it has cooled for a few minutes.
I hope it is okay to post a recipe. I have never done this before but wanted to give back to this website since I enjoy it so much! Thank you!
Vishwani Uberoy
April 9, 2016 at 10:31 am (9 years ago)Ohmyy. Having had, well, cumbersome experiences with ‘healthy’ Mug cakes in the past I’ve been sceptical, but this recipe has made me a fan once more. =D
I replaced the maple syrup with honey and added some vanilla and milk, it came out superb. Thank you so much Catherine for making my midnight study sessions that much more effective with a healthy treat. <3 =*