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This vegan peanut butter mug cake is an easy single-serve dessert to satisfy your sweet tooth. With no guilt! Because this banana peanut butter mug cake is also incredibly healthy: eggless, oil-free and gluten-free.
Moist and rich, this eggless peanut butter mug cake is a recipe that has it all: quick, easy, healthy and embarrassingly delicious!
At home, we own a curated selection of nut butters. Almond butter, cashew butter, caramelized pecan butter, white chocolate peanut butter…You name, we have it! My girlfriend and I take it seriously. We love breakfast and we love breakfast even more if it involves nut butters. But funny enough, despite our wide choice, we always end up picking one: almond for Her and peanut butter for me. Crunchy or creamy, this depends on my mood.
Well yes, that’s correct…I have a weakness for peanut butter. Banana cookie dough, oatmeal cookie bites, protein oat bars…No wonder that I use it for most of my recipes.
This time I’m using it to make one of my favorite single-serving desserts ever: vegan peanut butter mug cake. With no eggs, no oil and no refined flours, this mug cake is a healthy way to please your sweet tooth.
The ingredients
Eight simple ingredients is all you need to make this banana peanut butter mug cake. No eggs, no oil and no refined flour!
- Banana: this recipe requires half of a ripe banana. For the best result, I suggest using a spotty ripe banana with a brownish skin. Besides mashing better, it will also give your peanut butter mug cake a sweet flavor. If you don’t like it, replace the banana with 3 tablespoons of applesauce or pear sauce.
- Creamy peanut butter: a natural, slightly salted creamy peanut butter makes the best vegan banana mug cake. As an alternative you are free to opt for any other peanut butter, also crunchy.
- Maple syrup: as an healthier and more natural way to sweeten this vegan peanut butter mug cake, I like using maple syrup. If you don’t have or don’t like it, possible replacements are honey, agave syrup, date syrup, coconut sugar or any sweetener you prefer. Also calorie-free options like erythritol or stevia will work.
- Oat flour: store-bought or homemade, with oat flour your banana peanut butter mug cake is going to be healthier, gluten-free and higher in fibers. Oat flour can be replaced with any other flour, such as all-purposes flour, wholewheat flour or even almond flour.
- Milk of choice: depending on the size of the banana, your eggless peanut butter cake may require from 1 to 3 tablespoons of milk. As this is a vegan mug cake, this recipe uses plant based milk – soy to be precise. But also dairy milk works, if it is not an issue or you.
- Baking powder: this will help your eggless peanut butter mug cake rise and get fluffy.
- Pinch of salt: this ingredient is only necessary if you make this vegan mug cake with unsalted peanut butter. If the nut butter contains salt already, then you are free to omit it.
- Chocolate chips: for a peanut butter mug cake that is vegan and lower in sugar, this recipe uses extra dark chocolate chips. Feel free to replace with any other chocolate: sugar-free, dark or milk chocolate chips will all work.
Tips for healthy peanut butter mug cake
One of the questions many people ask is whether this eggless peanut butter mug cake recipe is really that healthy.
The short answer is yes. However, the reality is that whether this vegan mug cake is healthy or not depends on the ingredients you choose. Pick the wrong ones and the nutritional profile of your dessert will significantly change.
So, if you want to learn how to make a healthier mug cake with peanut butter, here are some tips for you.
- As it is free from sugars, oils and other nasty ingredients, make sure you opt for natural peanut butter. 100% peanut butter without salt is the healthiest option – but I still prefer if it is slightly salted 😉
- Instead of white sugar, be sure to sweeten your eggless peanut butter mug cake with maple syrup, date syrup or honey.
- Stay away from white flours as much as you can and use whole-grain options such as oat flour, spelt flour or almond flour.
- For a healthier mug cake with peanut butter, the milk should be unsweetened and unflavored. Your vegan single-serve dessert is going to be more natural and lower in sugar.
- Last but not least, the chocolate chips should be dark or extra dark. This is the chocolate which is loaded with nutrients and minerals such as iron, magnesium and zinc. What’s more, dark chocolate is lower in sugar and naturally dairy-free. All we need for a vegan mug cake with peanut butter!
How to make eggless mug cake with peanut butter
In a mixing bowl mash the banana and combine with peanut butter and maple syrup. Stir until you get a smooth mixture, then sift in the oat flour, the baking powder and a pinch of salt. Mix well, adding 1 to 3 tablespoons of milk until you get a smooth cake batter.
Once ready, spray a microwaveable mug with cooking spray – or grease with oil – and fill 2/3 with the cake batter. Finally, top with chocolate chips and microwave on high for about 1 minute to 1 minute and 30 seconds. As an alternative, you can bake this eggless mug cake in hot oven at 180°C (or 350°F) for 10 to 15 minutes. Serve warm and enjoy!
Serving ideas
If you want the best experience, be sure to enjoy your eggless mug cake right after making. Or better, wait some seconds otherwise you’ll get burned! When warm, this cake is so moist and delicious that you’ll get addicted. And make another one, just like Mr. MattsfitChef … 😉
Indeed you can enjoy it alone…But if you’re brave enough to live a dessert dream, then serve your banana peanut butter mug cake with one – or all – of the following toppings.
- A drizzle of peanut butter on top
- Strawberry jam (PB&J…I’m salivating)
- A scoop of vanilla ice cream
- More chocolate chips
- Whipped (nondairy) cream
FAQ – Frequently asked questions
Indeed! To make a high protein mug cake you just need to replace part of the oat flour with protein powder. My suggestion is to use 15 grams (2 tbsp) of oat flour and 10 grams (2 tbsp) of vegan protein powder. Although also whey works, I prefer vegan proteins or casein because these do not dry out when heated.
If you don’t like it, the banana can be replaced with 3 tablespoons of applesauce or pear sauce. Although also yogurt can work, the result won’t be exactly the same.
To make a keto peanut butter mug cake you can replace the oat flour with almond flour and the banana with yogurt. Moreover, be sure to sweeten your dessert with erythritol, stevia or any other carb-free sweetener.
For a gluten-free recipe, use certified gluten-free oat flour, almond flour or any other GF flour.
For the best result, be sure to make this single serve cake in the right mug, with a proper size. Your microwave-safe mug should have a capacity of about 8-ounce (250 ml). If it is too small, the cake will overflow. If it is too big, instead, it will turn out pretty dry.
Yes, you can bake this eggless peanut butter mug cake in hot oven at 180 Cº (or 350 Fº) for 10 to 15 minutes.
Yes, you can air fry the cake in hot air fryer at 150 Cº (300 Fº) for 8 to 12 minutes.
More healthy mug cake recipes
- 100 calorie chocolate mug cake
- Vanilla blueberry protein mug cake
- 3 ingredient banana mug cake
- Flourless protein brownie in a mug
- Healthy brownie mug cake
Vegan Peanut Butter Mug Cake
Ingredients
- 1/2 banana , ripe
- 1 tbsp peanut butter
- 1 tbsp maple syrup
- 25 grams (1/4 cup) oat flour
- 1/3 tsp baking powder
- a pinch of salt
- 1 to 3 tbsp preferred milk ,
- 1 tsp chocolate chips
Instructions
- In a mixing bowl mash banana and combine with peanut butter and maple syrup. Stir until you get a smooth mixture, then sift in oat flour, baking powder and a pinch of salt. Mix well, adding 1 to 3 tbsp of milk until you get a smooth mug cake batter .
- Spray a microwaveable mug with cooking spray and fill 2/3 mug with cake batter. Top with chocolate chips and microwave on high for about 1 minute to 1 minute and 30 seconds. As an alternative, you can bake it in hot oven at 180°C (350°F) for 10 to 15 minutes.
Hi, Matteo ?. How are you? I’m fine. Today I tried vegan peanut butter ? mug cake that I made. WOW ?! It tested very delicious ?, well-flavored, nutritious, tempting, divine, and heavenly ?. I loved it ?. You’re a remarkable chef ?.
Hey dear Ana?,
I’m doing very great, thanks for asking. And thank you very much for your nice comment. I am incredibly glad you liked this recipe. Incredibly grateful for your words?!
I wish you a great Sunday,
Matteo
This was amazing! I did not have a banana, so I used applesauce. I also quadrupled the recipe. It was delicious. I baked in the oven for 15 minutes, and it was a lot like a lava cake. I probably used too much applesauce, but it was cakey on the outside and soft and moist on the inside. Loved it!
Hey dear Jennifer,
I hope that you have had a great start to the weekend. Many thanks for your feedback, I am incredibly glad to hear that you like this recipe!
Take care,
Matteo