I always look out easy after school snacks and that’s when I stumbled upon this recipe and tried it right away. I didn’t make it vegan, though. This has become one staple mug cake in our household, but it took this long to appear on my blog. Two tablespoons of peanut butter contain 8 grams of protein. That’s quite a chunk of daily protein intake. Being a vegetarian, I always hunt down for protein-rich foods and this peanut butter is one among them. But vaandu doesn’t opt for PBJ sandwiches and also not a super big fan of sweetened peanut butter. So when I was thinking how to add PB in his diet, this recipe came as a rescue. I love the fact that it’s super simple and can be preparing in less than 5 minutes. Here is my version of Eggless Peanut Butter Mug Cake, Ingredients:
All Purpose Flour – 2 tbsps Peanut Butter – 2 tbsps Milk – 2 tbsps Maple Syrup – 1 tbsp Sugar – 1 tsp Baking Powder – ¼ tsp Vanilla Extract – ½ tsp Chocolate chips of your flavor and choice for topping
Steps:
Add all ingredients except the chocolate chips to an 8-ounce or larger microwave-safe mug. Use a fork or spoon and stir all the ingredients together until combined. Microwave for 1 minute and you can see the cake puffs up and when you insert a toothpick it should come out clean. seconds. If it’s not done after 60 seconds, try cooking in 15-second intervals until done. Top with chocolate chips or chunks and enjoy.
Notes:
You can substitute APF with gluten-free flour or whole wheat flour. Sugar is optional. You can add more maple syrup or sugar as per your sweet preference. Instead of milk, almond milk or coconut milk can be added too. The microwaving time differs based on the power setting. After 45 secs keep an eye on the cake and check at 15 sec interval time.
📖 Recipe
Sending this to Valli’s Kid’s delight event.
