Chocolate Peanut Butter Mug Cake
Its quick and easy to get your cake fix with these Chocolate Peanut Butter Mug Cups in less than 5 minutes. A seriously chocolate dessert that’s rich and fudgey with a peanut butter flavour you can taste.
Servings 2 people
Add peanut butter to a microwave safe jug and melt until just soft (about 20 – 30 seconds depending on how firm it is to begin with)
Add milk and egg to peanut butter, stirring together until combined
Add in cocoa powder, sweetener, coffee powder and almond meal. Stir to combine until smooth.
Evenly divide batter between two coffee cups
Microwave on high for 1 minute, then check. Microwave on high in 30 second bursts until cooked to your liking (testing after each 30 seconds with a skewer or toothpick dipped into the middle)
- Peanut Butter: I used a natural smooth peanut butter, however you could also use a crunchy peanut butter.
- Granulated Sweetener: I used monkfruit golden, however you could certainly swap it out for A white monkfruit sweetener, or granulated stevia. Alternatively you could also use Maple Syrup or Honey.
- Coffee: Any instant coffee powder will work. No need to dissolve it in water first, just add the powder and it will dissolve in the cooking process.
- Egg: The egg is the binder and brings the cake together to create a tender moist crumb.
- Almond Meal: The almond meal creates a create texture and nutty flavour.
- Microwave Wattage: My microwave is 1200 watts and 3 minutes cooked the cakes so they were set around the edges and a little wobbly still in the centre. Different wattages of microwaves may mean you need to cook the pudding for shorter or longer. If unsure, cook in 30 second bursts, testing in between with a skewer.
- Extra Moistness: add a small mashed banana to the cake batter, but do make sure that its well mashed so as not to get chunky bits.
- Serving Suggestions: Store-bought sugar free ice cream, double cream, cream fresh, custard, sliced banana, strawberries, raspberries, a sprinkling of toasted nuts.