Chocolate Peanut Butter Mug Cake
A fudgy chocolate cake with a molten peanut butter centre, made for one in minutes.
- Prep
- 4 min
- Bake
- 1 min
- Total
- 5 min
- Yield
- 1 mug cake
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 155 g
Whole batch (1 servings, about 155 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven Microwave on high · One 350ml microwave-safe mug
- 1
Whisk yogurt and egg white in the mug until smooth.
- 2
Stir in oat flour, cacao, powdered peanut butter, allulose and baking powder.
- 3
Press the teaspoon of peanut butter into the centre and scatter over the chips.
- 4
Microwave on high for 55-75 seconds until the edge is set but the centre remains soft.
- 5
Rest for 1 minute before eating warm.
Doneness test
The rim looks set and springy while the centre remains softly glossy.
Cooling
Rest exactly 1 minute; carryover heat finishes the centre without drying the cake.
Smart substitutions
Powdered peanut butter for most of the nut butter
Keeps the peanut flavor with more protein and less fat.
Texture: Lighter cake with a small rich centre.
Greek yogurt for oil
Adds moisture and protein without added oil.
Texture: Fudgy and tender rather than oily.
Pro baking tips
- Use a large mug so the batter has room to rise.
- Stop early if your microwave is powerful; overcooking makes mug cakes rubbery.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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