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5
from 1 vote
Peanut Butter Chocolate Chip Mug Cake
This moist Peanut Butter Chocolate Chip Mug Cake is the perfect balance of sweet and savory with peanut butter and chocolate.
Prep Time
5
minutes
mins
Cook Time
3
minutes
mins
Total Time
8
minutes
mins
Course:
Dessert
Cuisine:
vegan, gluten free
Servings:
1
Calories:
418
kcal
Author:
Willow Moon
Ingredients
1
tablespoon
ground flax seed
2
tablespoons
water
2
tablespoons
gluten free all-purpose flour
- I used Bob's Red Mill
2
tablespoons
peanut butter
2
tablespoons
unsweetened plain almond milk
or light coconut milk
¼
teaspoon
baking powder
pinch
sea salt
1
tablespoon
maple syrup
½
teaspoon
almond extract
½
teaspoon
vanilla extract
1
tablespoon
chocolate chips
US Customary
-
Metric
Instructions
Mix ground flax seed and water. Let rest for five minutes to thicken.
Add the rest of ingredients except for chocolate chips in a mug until well blended. Sprinkle the chocolate chips on top.
Heat 2 ½ - 3 minutes or until cooked thoroughly. Cooking times depend upon your microwave. I had to go the full 3 minutes.
Nutrition
Calories:
418
kcal
|
Carbohydrates:
43
g
|
Protein:
11
g
|
Fat:
23
g
|
Saturated Fat:
5
g
|
Cholesterol:
2
mg
|
Sodium:
202
mg
|
Potassium:
410
mg
|
Fiber:
5
g
|
Sugar:
25
g
|
Calcium:
150
mg
|
Iron:
1.7
mg