Warm and soft on the inside this chocolate and peanut butter cake is a quick dessert
Quick, warm, moist, delicious and indulgent dessert and on the table within 5 minutes. This mug cake is soft on the inside and served with a drizzle of hot chocolate sauce. It is best eaten warm but can be kept in the fridge for later. It is also lactose and gluten free but tastes like the real thing.
Ingredients Chocolate peanut butter mug cake 1/2 cup peanut butter
2 tbsp cocoa or cacao
4 tbsp maple syrup
1 tbsp milk
1 tbsp vanilla essence
4 tbsp white or brown rice flour
1/2 tsp baking powder
1/8 tsp salt
1 egg, beaten
Hot chocolate sauce 2 tbsp cocoa or cacao
2 tbsp maple syrup
1 tbsp milk, exclude if you want it dark (lactose free if required)
1/8 tsp vanilla essence
1 tbsp coconut oil
Put the peanut butter in a large mug and microwave for 30 seconds to melt.
Add the cocoa, maple syrup, milk and vanilla essence to the peanut butter and stir to combine.
The peanut and cocoa mixture should look glossy when well combined
Add the rice flour, baking powder and salt to the cocoa and peanut butter mixture and stir to combine, breaking up any lumps.
Add the egg to the batter and stir until well combined.
The batter should look smooth
Pour half of the batter into a second mug and place both mugs in the microwave for 1 - 1 1/2 minutes, until cooked. Check to see if the cakes are cooked at 1 minute by inserting a knife. The cake will be cooked if the knife comes out clean. Heat for 10 second bursts until cooked, if necessary.
Prepare the hot chocolate sauce by placing cocoa, maple syrup, milk, vanilla essence and coconut oil in a mug, stir to combine. Place in the microwave for 30 seconds. Stir and drizzle on top of each cake.
Serve and enjoy.
The total time to cook will depend on your microwave setting and type of mug used. Mine took 1 minute and 20 seconds in the microwave.