This easy-to-make Healthy Peanut Butter Mug Cake (no egg) is a delicious sweet treat or snack that can be made in five minutes. A moist, vegan mug cake made with nutritious ingredients that tastes just like yummy cake.
Peanut Butter Mug Cake Recipe With No Egg
This Healthy Peanut Butter Mug Cake is soft, sweet, and so easy to make. This simple but delicious mug cake recipe is quick to make, in fact, it takes under 5 minutes to make, and it turns out incredibly delicious and fluffy every time.
This healthy recipe is gluten-free and contains no egg. It is made with brown rice flour, honey/agave syrup, and almond milk so it is filled with healthy, nutritious ingredients - but no one would ever know by tasting it!
The egg in this mug cake recipe is replaced with a flax egg which is an easy and healthy egg substitution. This Healthy Peanut Butter Mug Cake is a yummy and easy snack or sweet treat idea that is perfect for a day when you don't have the time or energy to bake a cake but still want to enjoy a sweet treat.
So what is a Healthy Mug Cake?
A mug cake is exactly what it sounds like! It is a cake that is made in a large, microwave-safe mug and cooked in the microwave for a few minutes.
Mug cakes are single-serving desserts or can be shared between two people. You should avoid using tall skinny mugs, as they make it difficult for the cake to cook evenly in the microwave.
The great part about making a cake in a mug is that you don’t need a lot of equipment to make them - just a mug, spoon, and a microwave. This makes a healthy mug cake quick and easy to make.
Ingredients You Will Need
This peanut butter mug cake is made with just a few simple and healthy ingredients:
- Brown Rice Flour. This is the type of flour I like to use best for this recipe, but you can use any other healthy gluten-free flour you prefer.
- Baking Powder. To keep the mug cake texture light & fluffy.
- Flax Egg. A flax egg is made by combining one tablespoon of flax seed powder with three tablespoons of water. The flaxseed meal then absorbs the water and becomes gelatinous, and egg-like.
- Coconut Oil. This healthy oil keeps the cake deliciously moist when cooked and is a source of healthy fats.
- Almond Milk. I like to use almond milk, but you can use any other plant-based milk alternative that you prefer.
- Vanilla Extract. This adds a dash of yummy sweet vanilla flavor to the cake.
- Maple Syrup. The amount can be adjusted depending on your preference. You could also use agave syrup or honey for a non-vegan option.
- Peanut Butter. You could also use any other nut butter you prefer, such as almond butter or macadamia butter. Be sure to use an unsweetened version, or otherwise adjust the amount of maple syrup you add.
- Dark Chocolate Chips. This is an optional addition - but I always think chocolate chips are a good idea! You can also use chopped vegan chocolate
How To Make A Peanut Butter Mug Cake without Egg
Prepare the flax egg. In a small bowl, combine the flax seed powder and water until well combined. Set aside.
Combine the dry ingredients. Combine the flour and baking powder in a large mug. Or alternatively, you can prepare the cake batter in a bowl and transfer it to a mug later.
Add remaining ingredients. Add all the remaining ingredients (except the chocolate chips) and mix together until just combined.
Prepare for cooking. Pour the cake batter into a large microwave-safe mug (or 2 small mugs) if you have prepared it in a separate bowl. Top the batter with chocolate chips.
Microwave. Place the mug in the centre of the microwave and cook on full 800W power for 2 - 3 minutes, or 15 seconds after the cake has risen. The cake will slightly deflate and keep cooking as the mug will be very hot.
Serve. Allow the cooked mug cake to cool slightly before enjoying warm.
- A scoop of vegan ice cream
- Whipped coconut cream
- A drizzle of chocolate sauce
- Chopped nuts
- Fresh berries
Step-by-step instructional video:
Recipe substitutions & add-ins
This recipe for a Healthy Peanut Butter Mug Cake (no egg) is easily customizable. Just make sure to use the exact amounts of dry ingredients to wet ingredients so the texture of the cake remains soft and fluffy.
- Flour: You can use brown rice flour, spelt, 1-1 gluten-free flour, or regular all-purpose flour.
- Oil: Any neutral-tasting oil will work for this recipe, such as coconut oil, avocado oil, sunflower seed oil, or vegetable oil. You can also use melted vegan butter.
- Plant-based milk: Any kind will work so choose the one you like best, such as oat milk, almond milk, or soy milk.
- Nut butter: This mug cake is made using peanut butter but it can be replaced by any type of nut butter you prefer.
- Sweetener: This recipe can be sweetened with agave syrup, maple syrup, or honey.
- Chocolate chips. You can replace the chocolate chips in this recipe with chopped dark chocolate.
- Add extra chocolate chips into the batter to make it more chocolatey.
- Add a pinch of cinnamon for a little touch of warm spice.
- Mix in some chopped nuts for some extra nutty flavor and some crunch.
Recipe Tips & FAQs
- Depending on the power of your microwave, you may need to adjust the cooking time of the cake. Start by cooking it for less time, and then cook more if needed.
- If you really like your cake denser or firmer, simply return to the microwave and bake for an extra 10 seconds or until it reaches your favorite texture.
- It is best to enjoy a mug cake fresh from the microwave while it is still warm. But wait a minute before digging in otherwise you may burn your mouth.
- This recipe was made for the microwave, but if you don’t have a microwave you can bake the mug cake at 375F / 180°C for 8 - 10 minutes.
It is so disappointing when a mug cake turns out chewy in texture. This mug cake is light and fluffy in texture which is easy to achieve with the right ingredients and method. The unfortunate chewy texture of some mug cakes is often due to too much oil or overcooking the cake.
Use the time provided in the recipe as a guide, but remember that each microwave is different, so it will take a little bit of practice to find your perfect amount of cooking time. Once your mug cake has finished 'baking,' it should be slightly wet and sticky in the centre. If it's still completely wet, put it back in the microwave for 5 - 10 second increments until you achieve that perfect, slightly sticky consistency that will give you a fluffy cake.
Mug cakes are best eaten warm & freshly made. But if you do have any leftovers they can be reheated and enjoyed within the day of making. Mug cakes aren't suitable for freezing but the batter can be made in advance. Simply make the batter ahead of time and store it in the mug. Cover the mug with cling wrap until you are ready to cook it.
- 2 tbsp Brown Rice Flour
- ½ tsp Baking Powder
- 1 Flax Egg (1 tbsp flax seed powder & 3 tbsp water)
- 1 ½ tbsp Melted Coconut Oil
- 2 tbsp Almond Milk
- 1 tsp Vanilla Extract
- 2 tbsp Maple Syrup (or agave syrup)
- 2 tbsp Peanut Butter
- 1 tbsp Dark Chocolate Chips (optional)
- Prepare the flax egg. In a small bowl, combine the flax seed powder and water until well mixed. Set aside.
- Combine the dry ingredients. Combine the flour and baking powder in a large mug. Or alternatively, you can prepare the cake batter in a bowl and transfer it to a mug later.
- Add remaining ingredients. Add all the remaining ingredients (except the chocolate chips) and mix together until just combined.
- Prepare for cooking. Pour the cake batter into a large microwave-safe mug (or 2 small mugs) if you have prepared it in a separate bowl. Top the batter with chocolate chips.
- Microwave. Place the mug in the centre of the microwave and cook on full 800W power for 2 - 3 minutes, or 15 seconds after the cake has risen. The cake will slightly deflate and keep cooking as the mug will be very hot.
- Serve. Allow the cooked mug cake to cool slightly before enjoying warm.
More Cake Recipes You May Like:
- Gluten-Free Mini Chocolate Heart Cakes
- Lemon Cake with Zesty Cream Cheese Frosting
- Strawberry Sheet Cake
- Rose & Vanilla Naked Cake
- Butterscotch Bundt Cake