Ingredients15 m servings 230 cals
- Spray the insides of 4 microwave-safe mugs with cooking spray.
- Spoon 1 teaspoon grape jelly into the bottom of each mug.
- Whisk cake mix and peanut butter together in a bowl; add whipped cream and egg substitute and whisk until batter is smooth. Divide batter evenly between the mugs.
- Place 1 mug in the microwave and cook on high until cake is set, about 1 minute, 15 seconds. Repeat with remaining mugs. Invert each mug onto a plate to release cakes.
Per Serving: 230 calories; 13.5 g fat; 22.9 g carbohydrates; 5.6 g protein; 23 mg cholesterol; 215 mg sodium. Full nutrition
ReviewsRead all reviews 5
What a pleasant surprise. This took 1 minute 10 seconds in the microwave, and it was GOOD! Many mug cakes are dry, but not the case with this one. It's a little spongy, but plenty moist. Than...
Wow. Do not believe the review that says this lacks peanut butter taste! I didn't have "egg substitute" so I used Greek yogurt which makes a good egg substitute. Perhaps whatever that reviewe...
I made this with real eggs and I waited until after cooking to add my jelly so it could melt into the cake. The cake was moist but lacking in peanut butter flavor. Instead it ended up tasting of...