A couple of weeks ago one of our Bootcampers mentioned that they made mug cakes occasionally and ever since then the thought of creating a mug cake has been in my mind.
A mug cake is exactly what it sounds like – a mini cake you make in a mug. Of course I made a healthier version than most cakes you would see.
This peanut butter chocolate mug cake is naturally gluten free, refined sugar free (if you exclude the optional square of dark chocolate) and way better for you than any cake you’ll find at the supermarket. Plus it only takes a few minutes to whip up and be able to enjoy!
I’ve provided the recipe for a single serve, but simply double the ingredients if you want to make one for someone else. I’d recommend this so you don’t have to share 😉
1 Medium overipe Banana
1 Tablespoon Peanut Butter
1 Tablespoon coconut flour
1 tablespoon good quality cocoa powder
1 cap vanilla extract
1 teaspoon baking powder
1 square dark chocolate (optional – I used 72% dark ghana)
2-3 tablespoons milk of your choice (I used half almond milk and half water)
1. Add the peanut butter to a microwave proof bowl or large mug and microwave until softened.
2. Mash the banana with a fork
3. Add all ingredients excluding the chocolate to the bowl or mug and mix thoroughly.
4. Coarsely chop the square of dark chocolate and scatter over the top of the cake.
5. Pop in the microwave for 2-3 minutes depending on how well done you would like your mug cake.
I wanted to increase the fiber content of these Peanut Butter Chocolate Mug Cakes so I added a half serve of vitafiber as well.
Have you ever made a mug cake before?