December 22nd, 2024
Recipes
PBJ Mug Cake
Valentina P
- Difficulty
•
- Time 5"
Fluffy single-serving mug cake that's healthy enough to eat for breakfast. Yes, it's a thing. This cake is loaded with peanut butter (or almond) and jelly flavor and takes only 1-minute to cook in a microwave.
How To MakeDiet Type: Plant-based
Shopping List
-
Cake
- 3 tablespoons all-purpose flour (or gluten-free blend)
- 2 tablespoons maple syrup
- 1 1/2 tablespoons creamy peanut butter (or almond butter, Note 1)
- 1 tablespoon unsweetened apple sauce
- 1 tablespoon non-dairy milk
- 1/4 teaspoon cinnamon (optional)
- 1/4 teaspoon baking powder Toppings
- peanut butter, jelly, and/or mashed berries
Instructions
- Step 1: Stir together all of the ingredients until smooth and then transfer to 1 small (4 inch) microwaveable ramekin(s) or wide, microwaveable mug. If making a single-serving cake, you can mix all of the ingredients directly in the ramekin until smooth.
- Step 2: Microwave the ramekin for 60 to 70 seconds, depending on your microwave strength. The cake have puffed up and look fluffy. Add any optional toppings over the cake. Let the cake rest 60 seconds to finish cooking.
- Serve: Grab a spoon and enjoy your cake directly from the ramekin.
Recipe Notes
Note 1A: Try to use a runny peanut (or almond) butter. Very thick butters will not stir as easily into the cake. Note 1B: Sunflower seed butter or tahini may be used here as a nut-free option. Keep in mind that using sunflower butter will turn this cake green. That is due to a natural reaction between the chlorophyll in sunflower seeds and the baking powder. The taste is still great and the color is completely harmless.
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Nutrition
Fluffy single-serving grain-free mug cake that's healthy enough to eat for breakfast. Yes, it's a thing. This cake is loaded with almond butter and jelly flavor and takes only 1-minute to cook in a microwave.
How To MakeDiet Type: Paleo
Shopping List
-
Cake
- 3 tablespoons blanched almond flour
- 1 tablespoon maple syrup
- 1 tablespoon creamy nut or seed butter (such as almond or cashew, Note 1)
- 1 tablespoon non-dairy milk
- 1 teaspoon unsweetened apple sauce
- 1/4 teaspoon cinnamon (optional)
- 1/16 teaspoon baking soda Toppings
- nut or seed butter, paleo jelly, and/or mashed berries
Instructions
- Step 1: Stir together all of the ingredients until smooth and then transfer to 1 small (4 inch) microwaveable ramekin(s) or wide, microwaveable mug. If making a single-serving cake, you can mix all of the ingredients directly in the ramekin until smooth.
- Step 2: Microwave the ramekin for 60 to 70 seconds, depending on your microwave strength. The cake have puffed up slightly. Add any optional toppings over the cake. Let the cake rest 60 seconds to finish cooking.
- Serve: Grab a spoon and enjoy your cake directly from the ramekin.
Recipe Notes
Note 1A: Try to use a runny nut or seed butter. Very thick nut butters will not stir as easily into the cake. Note 1B: Sunflower seed butter or tahini may be used here as a nut-free option. Keep in mind that using sunflower butter will turn this cake green. That is due to a natural reaction between the chlorophyll in sunflower seeds and the baking soda. The taste is still great and the color is completely harmless.
Nutrition
Fluffy single-serving low-carb mug cake that's healthy enough to eat for breakfast. Yes, it's a thing. This cake is loaded with almond butter and jelly flavor and takes only 1-minute to cook in a microwave.
How To MakeDiet Type: Low-carb
Shopping List
-
Cake
- 3 tablespoons blanched almond flour
- 1 tablespoon yacon syrup (or low-carb maple syrup)
- 1 tablespoon creamy nut or seed butter (such as almond or cashew, Note 1)
- 1 tablespoon non-dairy milk
- 1 teaspoon unsweetened apple sauce
- 1/4 teaspoon cinnamon (optional)
- 1/16 teaspoon baking soda Toppings
- nut or seed butter and/or mashed berries
Instructions
- Step 1: Stir together all of the ingredients until smooth and then transfer to 1 small (4 inch) microwaveable ramekin(s) or wide, microwaveable mug. If making a single-serving cake, you can mix all of the ingredients directly in the ramekin until smooth.
- Step 2: Microwave the ramekin for 60 to 70 seconds, depending on your microwave strength. The cake have puffed up slightly. Add any optional toppings over the cake. Let the cake rest 60 seconds to finish cooking.
- Serve: Grab a spoon and enjoy your cake directly from the ramekin.
Recipe Notes
Note 1A: Try to use a runny nut or seed butter. Very thick nut butters will not stir as easily into the cake. Note 1B: Sunflower seed butter or tahini may be used here as a nut-free option. Keep in mind that using sunflower butter will turn this cake green. That is due to a natural reaction between the chlorophyll in sunflower seeds and the baking soda. The taste is still great and the color is completely harmless.
Nutrition
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PBJ Mug Cake
PT5M 3 tablespoons all-purpose flour (or gluten-free blend) 2 tablespoons maple syrup 1 1/2 tablespoons creamy peanut butter (or almond butter, Note 1) 1 tablespoon unsweetened apple sauce 1 tablespoon non-dairy milk 1/4 teaspoon cinnamon (optional) 1/4 teaspoon baking powder peanut butter, jelly, and/or mashed berries Gluten Free Paleo Vegan Low-Carb 1 Servings
Ingredients:
