Chocolate Peanut Butter Microwave Mug Cake with Icing
Ingredients
For the Chocolate Peanut Butter Mug Cake:
- 3 tbsp quinoa flour or gluten-free oat flour, see notes
- 1 tbsp carob powder or cocoa powder for a chocolatey twist
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp baking powder aluminum- & corn-free, if possible
- 2 tsp coconut oil melted
- 1 tbsp organic peanut butter
- 1 tbsp maple syrup or your favorite liquid sweetener
- 3 tbsp milk of choice almond, oat, dairy, etc.
For the Peanut Butter Icing:
- 1/4 cup peanut butter
- 1 tbsp maple syrup or other liquid sweetener
- 2 tbsp coconut oil melted
- 1 tbsp milk of choice
- 1 tsp carob powder
Instructions
For the Cake:
- In a small bowl, mix the dry ingredients: quinoa flour, carob powder, cinnamon, sea salt, and baking powder.
- In a separate bowl, combine the melted coconut oil, peanut butter, maple syrup, and milk.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- Lightly grease a microwave-safe mug or ramekin with coconut oil. Pour in the batter.
- Microwave for 45-60 seconds. Start with 45 seconds and check—the cake should be set but slightly gooey in the center.
For the Icing:
- Combine all icing ingredients in a blender or food processor. Blend until smooth.
- Let the cake cool slightly, then add the icing on top. You can serve it in the mug or invert it onto a plate for a fancier presentation.
Notes
See tips & tricks below (substitutions, baking, etc)
