Easy Chocolate Peanut Butter Mug Cake in 5 Minutes

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Last updated on March 12, 2026 by Jessica Healey
Originally published on May 2, 2013

When it’s too hot to bake, the microwave comes to the rescue! Well, being honest, you’ll also want this when it’s not too hot to bake! This quick and easy Chocolate Peanut Butter Mug Cake is a perfect way to satisfy your sweet tooth without heating up the kitchen. Originally published in 2013, this recipe has been updated for today’s busy, health-conscious home cooks. Let’s dig in!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 5 minutes.

• Single-Serving: No tempting leftovers—just the right portion.

• Wholesome Ingredients: Made with real, natural ingredients for a better-for-you treat.

Why This Recipe Works

This recipe balances indulgence and nutrition. Quinoa flour adds protein and nuttiness, while maple syrup keeps it naturally sweet. It’s a treat you can feel good about sharing with your family or enjoying solo.

Let me know how it goes when you try it! If you experiment with different flours, sweeteners, or cooking methods, share your results in the comments. Happy microwaving!

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:

1. In a small bowl, mix the dry ingredients: quinoa flour, carob powder, cinnamon, sea salt, and baking powder.

2. In a separate bowl, combine the melted coconut oil, peanut butter, maple syrup, and milk.

3. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.

4. Lightly grease a microwave-safe mug or ramekin with coconut oil. Pour in the batter.

5. 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:

1. Combine all icing ingredients in a blender or food processor. Blend until smooth.

2. 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.

Chocolate Peanut Butter Microwave Mug Cake with Icing

Jessica Healey

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Course Dessert

Cuisine American

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.

Show Nutritional Information Hide Nutritional Information

Nutritional information provided is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Let us know how it was!

Tips & Substitutions:

• Flour Options: Swap quinoa flour for gluten-free oat flour by grinding oats in a food processor.

• Baking Instead of Microwaving: For a toaster oven or conventional oven, bake at 350°F (175°C) for 8-12 minutes. Check for doneness with a toothpick.

  The toothpick should come out clean when your peanut butter chocolate mug cake is ready to eat!

• Chocolate Lover’s Twist: Replace carob powder with unsweetened cocoa powder for a richer chocolate flavor.

xoxo,
Jess, aka Scratch Mommy

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

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