This delicious chocolate mug cake is topped with a scrumptious peanut butter sauce. It's the perfect treat to quell a chocolate craving!
Things I learned this weekend:
First, don't ask your husband to stir the peanut butter...ever. Those muscles are only for show, evidently.
Two, never ever go grocery shopping on a Saturday afternoon...with your kids in tow. Knowledge I've already acquired, but never seem to retain.
The final item I learned this weekend is that I will never ever tire of this peanut butter chocolate mug cake! The peanut butter sauce is the perfect complement to the moist chocolate cake, and there's plenty of protein to keep me satisfied.
Ingredients and substitutions
- Oat flour - I've also used barley and spelt flours with success.
- Cocoa powder
- Coconut sugar - I use two teaspoons, but when I make it for my kids, I use three.
- Baking powder
- Sea salt
- Coconut oil - Butter or grapeseed oil can also be used.
- Applesauce
- Milk of your choice
- Vanilla extract
For the peanut butter sauce, you need peanut butter, maple syrup, and some milk. Any nut or seed butter you enjoy will work in place of the peanut butter.
Recipe steps
Mix together the dry ingredients (flour, cocoa, sugar, baking powder, and salt) in a small bowl.
Make a well in the center and add in the wet ingredients (oil, applesauce, milk, and vanilla).
Stir the batter until smooth, then pour it into a well-oiled 8-10 ounce ramekin or mug.
Bake 14-18 minutes just until the top is set. In the meantime, mix together the ingredients for the peanut butter topping.
Once the cake is done and cools, top it with the peanut butter sauce, a few chocolate chips, and serve!
Recipe tips
My sweet tooth is very sensitive, so if you typically like things really sweet, you may want to add in a bit more coconut sugar or a few drops of stevia.
If you don't tolerate peanut butter, almond butter or Sunbutter are delicious alternatives! My girls enjoy theirs with a dollop of fresh whipped cream.
These ramekins are perfect for my single serve treats!
If you're looking for more mug cakes, try my Oatmeal Chocolate Chip Mug Cake or this oil and butter-free chocolate cake.
Check out this post for more tips on baking cakes and how to keep them from drying out!
Peanut Butter Chocolate Mug Cake
Ingredients
CAKE
- 3 Tablespoons oat flour
- 1 Tablespoon cocoa powder
- ¼ teaspoon baking powder
- few dashes sea salt
- 2-3 teaspoons coconut sugar
- 1 Tablespoon melted coconut oil or butter
- 1 Tablespoon applesauce
- 2 Tablespoons (warm) milk of your choice
- ½ teaspoon vanilla extract
PEANUT BUTTER SAUCE
- 1 ½ Tablespoons peanut butter
- 1-3 Tablespoons milk of your choice as desired for consistency
- 1 teaspoon maple syrup
Instructions
- Preheat the oven to 350 degrees.
- Mix the dry ingredients in a small bowl, then create a well in the center.
- Add in the wet ingredients (oil, applesauce, milk, vanilla) and mix while slowly incorporating the flour until well combined.
- Pour the batter into a small, well-oiled ramekin or mug (about 8-10 ounces).
- Bake the cake for 14-18 minutes or until springy to the touch.
- In the meantime, whisk together the ingredients for the peanut butter sauce. Add more milk as desired for consistency.
- Cool the cake and top with peanut butter sauce.
Notes
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Dawn
yummy and... YOU CRACK ME UP!!! the beginning of this story... priceless. LOL
Lauren
Haha, thanks Dawn! 🙂
CindyLu
You are SOOOO creative! i love your blog! keep up the good work!
Mike M
Thanks for this recipe. I've been iterating on it for several weeks now. Just in time for the pandemic!
Since I'm not eating dairy or grains, it's been a challenge but I think my adaptations have been successful.
First off, no oat flour. I've successfully subbed tigernut flour 1:1.
Then, I don't trouble with the OJ or zest, that's just a preference. I use some nondairy milk, usually macadamia or hemp.
Finally, I was worried about the sugar in the applesauce, so I tried a new way. Found a post online that recommended a combo of pureed black beans and yogurt as a sub (plus a squirt of lemon), and lo and behold, today's batch turned out so rich and moist! It's a keeper.
Keep up the good work, and even though I don't check in often, I'm a fan.
Best wishes,
Mike from Mountain View (CA, US)
PS> For the frosting, I leave out the maple syrup and put in a bit of the milk and some Lo-Han sweetener. Yum!
Lauren
Hi Mike,
Thanks for your comment/rating! This is one of my favorites, so I'm happy you found a way to enjoy it! I've found pumpkin puree to work well in place of the applesauce also. 🙂
Isabella
Hello! Just wondering if I could make this in the microwave, sort of like a mug cake? Thanks for sharing!
Jane
Would these work as pancake/waffles?