Peanut Butter Cake in a Cup
Updated: Sep 23
The first time I encountered a recipe for a single serving microwaveable cake my first thought was “Genius!” It can be kind of dangerous to bake a whole cake when you live in a two person household like I do. When I saw that I could bake a little cake just for me I was definitely on board. I have since baked them as quick treats for my husband or friends. I even baked one for the dog on his birthday (minus the sweetener).
There are many different recipes for these cakes on the internet. Just search for microwave mug cakes. This healthy version is made with whole grains, natural peanut butter, and lightly sweetened with honey. You might even consider making it for breakfast if you roll that way.
These would also be great to make with the kids. They can each mix and bake their own cake. Since the microwave time is just 90 seconds no one has to wait too long until it’s their turn to bake and eat.
A small ramekin, souffle cup, or coffee cup works well for this. Make sure to choose a mug that is safe for the microwave. For this recipe an 8 ounce size works best. It allows the cake to rise just over the top of the cup.
When it comes to peanut butter I always choose a natural version with as few ingredients as possible. My favorite one has just peanuts and a little bit of salt. Many commercial brands add sugar, hydrogenated vegetable oil, or palm oil, among other things. The hydrogenated/palm oil keeps the peanut butter from separating but it also adds unhealthy saturated fat that is not good for your heart. A natural peanut butter means you might have to mix it up a little for the first use but here’s a tip. Store it upside down in the refrigerator after mixing and it should stay mixed.
My favorite peanut butter… and it’s cheap!
I love using honey as a sweetener when I’m making anything with peanut butter. If you don’t have honey you could substitute some maple syrup or a tablespoon of white or brown sugar. An even better match for peanut butter is chocolate so I tossed in a tablespoon of dark chocolate chips. Totally optional but highly recommended!
This cake “bakes” in the microwave at high power for just 90 seconds. Since everyone’s microwaves are different you might want to cook for 75 seconds and check. If the cake still looks a bit “wet” in the center return it to the microwave and cook for another 15 seconds. Repeat in 15 second intervals if necessary. Your cake should look fully risen and dry to the touch when done. It should spring back when touched lightly. Don’t overdo it or you will end up with a peanut butter flavored rubber ball.
You are less than 5 minutes away from a warm peanut butter and chocolate chip cake. If you’d like to see a video of me preparing this cake, check out this YouTube video. Here’s the recipe:
3 Tablespoons whole wheat flour
1/2 teaspoon baking powder
3 Tablespoons natural creamy peanut butter
1/2 teaspoon vanilla
1 Tablespoon honey
1/4 cup milk (I used soy milk but any kind of milk will work)
Add the flour and baking powder to the cup and mix. Add the peanut butter, vanilla, honey, and milk and mix well. Fold in the chocolate chips. Microwave on high power for approximately 90 seconds. Remove from microwave (careful: the cup will be hot!) and let sit for 2-3 minutes. Best enjoyed while warm.
You probably have everything in your pantry to make this cake right now. Bake one up and let me know what you think. Go ahead. I’ll wait.