Peanut Butter Mug Cake
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My peanut butter mug cake recipe is moist, fluffy, and full of rich peanut butter flavor. Made with just three ingredients, it takes less than a minute to bake.
Table of Contents
My easy peanut butter mug cake is so satisfying
Everyone needs a go-to dessert that can be made with minimal effort when the cravings strike, and my foolproof peanut butter mug cake recipe ticks those very boxes.
This dessert almost made it into my first cookbook, but I was still testing and tweaking it right up against my deadline. It didn’t make the final pages, but fortunately, I can share it with you now. Here’s why you’ll love it:
- It’s so darn easy. Just mix up your batter, pour it into your mug, and pop it in the microwave. It doesn’t get easier than this.
- Easy to customize. There’s plenty of room to customize this recipe so you can make it different every time.
- Microwave and oven options. I prefer the microwave because it’s quick, but if I’m making mug cakes for the whole family, I always use the oven.
- Secretly healthy. Like my cinnamon roll in a mug, this mug cake has a decent amount of protein and minimal sugar, though you’d never guess by how tasty it is.
★★★★★ REVIEW
“Love this cake! It’s easy, it’s delicious, and the texture is good too. I use a brown sweetener in it and sometimes add a little cinnamon. But even without the cinnamon, it’s great!” – Kristy
Key Ingredients
Here’s what goes into this peanut cake, along with my kitchen notes. Full measurements are in the recipe card below.
- Peanut butter. Make sure the peanut butter you use has a smooth and drippy texture. I prefer all-natural smooth peanut butter from Skippy or Trader Joe’s. Peanut butter can be substituted with any nut or seed butter, such as sunflower seed butter, almond butter, or cashew butter.
- Sugar. I used granulated white sugar, but if you’d prefer a more molasses flavor, use light brown sugar. Several readers also asked for a keto option, so I tested it with allulose, and it turned out really well.
- Egg. For moisture and to bind the dry ingredients.
- Baking powder. It’s optional, but it gives the mug cake that extra fluffiness.
- Mix-ins. I’ve included numerous suggestions in the variations section.
How to make a peanut butter mug cake
Step 1- Make the batter. In a small mixing bowl, combine all ingredients.
Step 2- Microwave. Transfer the batter to a greased large mug, ramekin, or shallow bowl. Microwave the mug cake for 45 seconds or until a toothpick inserted into the center comes out clean.
Step 3- Remove the cake from the microwave and let it sit for one minute before serving.
How to make this in the oven
If you’d prefer to bake the mug cake in the oven, it’s easy. Preheat the oven to 350F (180C) and grease a 6- or 8-inch ramekin with cooking spray. Make the batter, pour it into the ramekin, and bake for 8-10 minutes, or until a toothpick inserted in the center comes out clean.
Arman’s recipe tips
- Avoid overcooking. Microwaves vary, so cooking times aren’t consistent. I recommend checking the cake every 30 seconds. If it’s not cooked after 1 minute, microwave it in 20-second bursts until fully cooked.
- Your bowl matters. If you have a microwave-safe cereal bowl, you can use that instead of a ramekin. This is a better option if you are concerned about overflow. Opt for a bowl or mug that is at least 6 ounces deep.
- Adjust the batter. If the batter looks too thick, I like to add 1-2 tablespoons of almond milk.
- Add mix-ins. I like to add chocolate chips to make a peanut butter chocolate chip mug cake. Fresh or frozen berries are also great!
Peanut Butter Mug Cake
Video
Ingredients
- 3 tablespoons peanut butter
- 1-2 tablespoons sugar
- 1 large egg
Instructions
- In a small mixing bowl, combine the peanut butter, sugar, and egg until smooth.
- Transfer your mug cake batter into a greased microwave-safe ramekin or cereal bowl (at least 6 inches wide). Microwave for 45 seconds to a minute. If it still isn't done, microwave in 10-second increments. Remove from the microwave and let sit for a minute before eating.
Oven Instructions
- Preheat the oven to 180C/350F. Grease an oven-safe ramekin (6-8 inches) with oil. Make the batter before transferring to the ramekin. Bake for 8-10 minutes.
Notes
- Tips: See my recipe tips above for making the best peanut butter mug cake.
- Baking powder: Optional; feel free to add half a teaspoon.
Nutrition
More simple mug cake recipes
- Muffin in a mug– Think of this as a single serving blueberry muffin!
- Flourless mug cake– Just four healthy ingredients and the richest and most moist cake ever.
- Almond flour mug cake– Lower carb and gluten-free, I make this far too often!
- Protein mug cake– Each mug cake packs in 30 grams of protein. It’s like dessert for breakfast.
- Chocolate chip mug cake– A simple vanilla base with chocolate chips in every bite. Yum!
Originally published October 2020
This was great! easy.
Thank you, Sarah- so glad you enjoyed the recipe!
This was finally a successful mug cake for me! I opted for PB powder and sugar substitute:
24g PBFit PB powder
30ml water to re-constitute the PB powder
1 tbsp Swerve brown sugar (I prefer less sweet)
1 large egg
1/2 tsp baking powder
Cooked 1 min in a 1200W microwave.
I forgot to throw in some chocolate chips, but this base is perfect!! Thanks, Arman!!
Bruce- I’m so grateful that you shared your method using PB2- I was wondering how it would work but hadn’t tried it myself yet. This is SO helpful for readers who are watching their calories but still want to enjoy a delicious mug cake. Appreciate this!
Delicious! I rehydrated PBFit organic low calorie powdered PB and used some organic chocolate chips sweetened with stevia and allulose sweetener. It was a wonderful low calorie snack that satisfied my cravings. I’m loving all these mug recipes! Thanks!
I’ve made this six nights in a row for dessert. It’s so yummy.
Love to hear that, Olivia- thanks for taking the time to leave a lovely review and rating!
SO GOOD!!!!!
Arman, this was fabulous!
Thank you, Judy- I’m so glad you enjoyed the recipe!
I dont know what I like more-mug cake or peanut butter. Definitely need to try!
Fabulous made with Swerve (2 Tbsp) and natural peanut butter. Definitely add the chocolate chips!
What about powdered peanut butter such as PB2? How could that work?
You could try!
Hi Arman,
Many of your recipes have become staples in my home, especially the keto’s. It’s hard to find keto recipes that work, with so few ingredients. The mug cakes not only taste great, but are filled with healthy nutrients as fiber and protein. I’ve been known to tweak a bit by adding nuts to some. These are all keepers to be download to my digital app: “My Recipe Box”, so they’re forever handy.
With much gratitude, Jeannie
Thanks so much, Jeannie!
I love it God bless u Guys
Thanks so much, Khanyi- glad you enjoyed the recipe!
Love this cake! It’s easy, it’s delicious, and the texture is good too. I do use a brown sweetener in it, and sometimes add a little cinnamon to it. But even without the cinnamon, it’s great!
It’s good! Make it!
can’t wait to try these. Not only do they look delicious, but the ingredients are also inexpensive and fast to prepare and cook.
This way I’m saving money and these days every little bit counts.
Thank you so much
Great Grandma on Social Security
Aw, hope you enjoyed it, Judy!
I can’t wait to try them all ! Thank you !