For me a mug cake needs to be quick to make, a fudgey almost molten centre and be rich enough in taste to be satisfying. Well let me tell you, this recipe ticks all of these boxes and more. This Chocolate Peanut Butter Mug Cake that can be ready in as little as 5 minutes, is protein rich whilst also being gluten and refined sugar free.
What you need to make this chocolate peanut butter mug cake
You only need 7 ingredients to make these mug cakes, all of which I am certain you are already going to have in your cupboards (or at least be able to make some subtle swaps if you don’t have them.
Bananas: the riper the better as they add a lovely natural sweetness to the cake. A little low waste hack, I peel and freeze my bananas in halves and then pop them in the microwave to defrost (if I’m short on time) to then use in bakes or baked oats. Which is exactly what I did the day I made these. Typically, I’ll pop them in the microwave on full power for about 20 – 30 seconds until defrosted, but it will vary though depending on your model of microwave.
Peanut Butter: I prefer to use a smooth variety in this recipe, but if you only have crunchy at home, this will work as well. Equally if you have a peanut allergy, swap out for any other nut or seed butter, just try to choose one that doesn’t add palm oil or sugar. You are looking for a variety that is just 100% nuts or seeds. Fortunately these days all UK supermarkets are filled with great options to try. Brands like Manilife, Pip & Nut and Meridian are my go to’s which are all 100% nuts.
Protein Powder: the addition of the protein powder helps to increase the protein content. Here I’ve opted for a vanilla flavoured powder but you could swap for a chocolate or unflavoured protein version. If you aren’t a fan of protein supplements you can also swap out for the same quantity of flour.
Buckwheat Flour: to try and keep this recipe gluten free I’ve used buckwheat flour. However, if you are fine eating gluten feel free to use a standard self-raising flour.
Chocolate Buttons: to keep that intensity of flavour pick a vegan dark chocolate that has a high cocoa %. Whilst this recipe used chocolate buttons you can also use a chocolate bar, just chop up into small pieces. The chocolate buttons in this recipe were 70% cocoa and were a seed to bar variety. Similar to the nut butter, there are some great vegan chocolate options now available in UK supermarkets. Some of my favourites are Islands Chocolate, Seed & Bean, Ombar and Rhythm108.
Maple Syrup: this can also be swapped out for any other liquid sweetener like agave or date syrup. If using maple syrup, whilst expensive try to pick one that is 100% maple. A lot of the cheaper options have carob syrup added to them to make them more cost effective and therefore allowing them to lower the price.
Raw Cacao: whilst cocoa will work in this recipe, raw cacao has so many health benefits, is unrefined and provides such a rich chocolate flavour, it wins everytime for me. Much like the maple syrup, it is more expensive but a little goes a long way.
The mug cakes pictured were oven baked for 15 minutes at 170oc. However, it is also possible to microwave them if you are looking for a quick chocolate hit.
If microwaving, place them in a small microwavable ramekin on full power for 90 seconds – 2 minutes. I suggest testing after 90 seconds and doing for the extra 30 seconds if needed.
Whilst these mug cakes are perfect on their own, adding extra toppings to them makes them all the more indulgent. A few topping ideas are:
- Extra peanut butter drizzled over the top
- A scoop of your favourite plant based ice cream
- Chocolate sauce
- Toasted crushed peanuts
Chocolate Peanut Mug CakeCourse: DessertCuisine: Dessert, SnackDifficulty: Easy
These chocolate and peanut butter mug cakes are ridiculously fudgey and simple to make in equal measures. The perfect quick recipe when you want a quick and easy sweet treat.
2 Very ripe bananas
4 tbsp Smooth peanut butter
1 tbsp Vanilla protein powder
1/2 tbsp Buckwheat flour
Small handful of chocolate buttons
1 tbsp Maple syrup
3 tbsp Raw cacao
- Preheat an oven to 170oc
- Place all of the ingredients (with the exception of the chocolate buttons) into a blender and blitz until smooth and combined. Stir in the chocolate buttons.
- Spoon into 3 individual ramekins and bake in the oven for 15 minutes (can also be microwaved for 90 seconds – 2 minutes for speed as well).
I can’t wait to hear what you think of these Chocolate Peanut Mug Cake so please leave a comment below and tag me in your wonderful creations! I’m @fortheutterloveoffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!