Ooey Gooey Chocolate Peanut Butter Mini Cake (with peanut butter icing)

Yesterday it was hot in my house. 84 degrees hot, to be exact.

Our air conditioner went out almost three weeks ago…still not fixed. Now, I’m all for saving money and being as green as I possibly can, but since the last owners of our new home left screens for only 2 sets of windows, this does not allow a lot of air to come through on these warm spring days. My toddler and I get very hot during the day so I really would LOVE to run the air. We have a home warranty and it sounds like they (FINALLY) have agreed to pay, but not without a fight (I am grateful for my hubby being the one to duke it out with them).

Why am I telling you all of this? No, not for sympathy. Worse things could happen in life, and unfortunately they do each day.

I’m telling you this because yesterday I kept finding all of these amazing looking baked goods, but of course I could not bake in an 84 degree home! I asked my Facebook readers what I should make so I’d get my baking “fix,” but not the additional heat of the oven. I got a few great responses, including no bake cookies and a microwave mug cake. Ah Ha…

YES! I have actually been working on a microwave cake for one for quite some time!

So, thanks to some great advice from a friend, I finally absolutely perfected it yesterday. I’d love to share it with you now. It’s quick, easy, healthy, and a super *real* treat for you and your family.


Ooey Gooey Chocolate Peanut Butter Mini Cake (with peanut butter icing)
Cake Ingredients:

Icing Ingredients:

  • 1/4 C peanut butter
  • 1 T maple syrup (or liquid sweetener of choice)
  • 2 T coconut oil
  • 1 T milk of choice
  • 1 t carob powder
 Cake Directions:

  • Mix together all of the dry ingredients in a small/medium bowl (be sure to mix everything completely).
  • Melt coconut oil and combine with all remaining ingredients.
  • Pour wet ingredients into dry ingredients and combine.
  • Use a spatula to scoop this into a mug or small ramekin.
    • I have used both a mug and ramekin and this recipe works well in both. I prefer a small, coconut-greased ramekin so I can let the mini cake cool and then get it out easily to add the icing. It’s also nice to pour the icing on top of the cake in a mug and simply dig in. Just depends on what you are looking for.
  • Microwave for 45-60 seconds. Start with 45 and see if the cake is cooked through. I like mine still a bit gooey, though. 😉

Icing Directions:

  • Toss everything in a food processor or blender and blend well.
  • Ta-da…you are ready to ice your mini cake. 🙂

Easy enough, huh!? Let me know when you give this a whirl.


Oh…two more things:

  1. I have also used gluten-free oat flour with success in this recipe. Just grind up some whole oats in your blender of food processor and you’re ready to go.
  2. I bet some of you will ask if you can make this in an oven or toaster oven. I have not yet tried it. If you decide to do so, let me know how it goes. I’ll very, very soon be joining many of you in the ‘sans microwave’ camp, so I’ll have to see if this works in a toaster oven.

Until next time…

xoxo,
Jess, aka Scratch Mommy


This post was shared atGluten Free Fridays, Friday Link Party, Pennywise Platter Thursday, Fresh Bites Friday, A Peek Into My Paradise, Thank Goodness It’s Monday.

Comments 4

  1. Sure appreciate you sharing this recipe, these sound so tasty, love the combination of ingredients, I know these will be a winner, hope you’ll be able to get your air fixed soon, it was 93 all day in my kitchen yesterday, so I understand.

  2. My son is sitting next to me when I read this and he is “oh my goshing” over this pictures! 🙂 Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Hope that your week is fantastic!

    Cindy from vegetarianmamma.com

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