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Chocolate and Peanut Butter Mug Cake (Egg Free)

Rated as 1.75 out of 5 Stars

"Individual chocolate and peanut butter cakes are baked in mugs in the microwave."
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servings 794 cals
Original recipe yields 1 servings (1 serving)


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  1. In a bowl, mix together cocoa powder, flour, brown sugar, canola oil, water, salt, and vanilla.
  2. Scoop peanut butter into a microwaveable mug (roughly 1 cup measurement). Pour cake mixture on top.
  3. Microwave for 45 to 60 seconds. (Timing is based on a 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
  4. Mix together whipped cream and peanut butter then pipe it on top of mug cake. Finish by sprinkling over chopped toasted peanuts. Serve warm.


  • Ingredients to yield 6 cakes:
  • 1 cup plus 2 tbsp. Ghirardelli® Unsweetened Cocoa Powder, 1 cup plus 2 tbsp. all-purpose flour, 1 cup plus 2 tbsp. brown sugar, 1 cup flavorless oil (canola oil/coconut oil/sunflower oil), 1 cup water, 1 1/2 tsp. salt, 2 tsp. vanilla extract, 6 tbsp. smooth peanut butter

Nutrition Facts

Per Serving: 794 calories; 58 g fat; 71.6 g carbohydrates; 11 g protein; < 1 mg cholesterol; 281 mg sodium. Full nutrition

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Read all reviews 4
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I followed directions and did all the suggestions but this just did not turn out. Even when I cooked it a lot it was still practically raw. Good attempt, but unfortunately, it was a waste of tim...

I followed and it did not come out at all.

Mixed tablespoon peanut butter right in. Added chocolate chips n butterscotch chips. Almost tablespoon of vanilla. No nuts or whipped topping. Was moist n yummy.

I followed directions, but this was not tasty or cakey.