Happy Valentines Day for tomorrow!
I’m usually all about the pretty cakes but I have a bit of an obsession with peanut butter and I LOVE this recipe. Gluten Free Peanut Butter Mug Cake bakes in 2 minutes and this recipe is proper comfort food but in a healthier kind of way.
Firstly, this is not a sponge cake, it is not light and fluffy, it is more dense like a pudding. We trade cake flour of coconut flour, butter for coconut oil, I used cows milk but you can use almond milk or coconut milk too and I used Agave Nectar but you could use honey or syrup.
An important note on coconut flour, it absorbs liquid very quickly and you will end up with crumbs instead of cake if you add too much. A slightly rounded tablespoon not heaped will give you a perfect pudding.
Peanut Butter Mug Cake
2 TBS coconut flour
1/4 tsp baking powder
1 large egg
2 TBS peanut butter (I prefer smooth but you could use crunchy too)
1&1/2 TBS melted coconut oil
1&1/2 TBS Agave Nectar (or honey/syrup)
1 TBS milk
1/4 tsp vanilla extract
1 TBS chocolate chips
Whisk together coconut flour and baking powder
Add egg, peanut butter, coconut oil, Agave Nectar, milk and vanilla. Quickly whisk together. You will get a very thick mixture.
Spoon mixture into your mug, remembering that it should have no metal details on it as the microwave doesn’t like that.
Sprinkle on chocolate chips. I just chopped up a square of dark chocolate as I didn’t have any chocolate chips in the cupboard.
Microwave for 2 mins on high. Every microwave is different, check it at 2 mins and if you think it needs to go a bit longer check in another 15 seconds.
Let your cake cool for a minute before eating but they are best warm and with a spoon of cream or ice cream.
Short and sweet post tonight just like this recipe. I usually end up making this at night while watching TV when I feel like something yummy! I hope you enjoy it too!