Dark Chocolate Peanut Butter Mug Cake

I love when I come home from a long day (or a long road trip, like this weekend), and if I want a quick but healthier dessert, it’s not more than a few minutes away.

This Dark Chocolate Peanut Butter Mug cake will fix all of your problems. Well…maybe not ALL of them. But the majority of them, fixed.

The cake is quick and practically mess free (a small mixing bowl and a spoon).

I used Katie’s recipe, making the low-fat version, and added a peanut butter frosting to it. If you like chocolate cake that is a bit sweeter (more like milk-chocolate cake), then I would go ahead and add in another Stevia packet. But, for you dark chocolate lovers, this one is perfect the way it is.

Enjoy, no guilt!

Dark Chocolate Peanut Butter Mug Cake 
(makes a single-serving cake)
1 Tbs. + 2 tsp. unsweetened cocoa powder
3 Tbs. PB2
pinch salt
2 Stevia packets (I use “Pure Via” packets)
1 1/2 tsp. unsweetened applesauce
1/2 tsp. coconut oil, melted (or canola oil)
3 Tbs. unsweetened almond milk
1/4 tsp. vanilla extract
Frosting:
1 tsp. PB2
1/2 tsp. powdered sugar
1/2 tsp. unsweetened almond milk 

~In a small bowl, mix together all of the cake ingredients until it turns into a batter. Pour into a 1 cup ramekin or a coffee mug (spray the ramekin/mug with nonstick spray first if you plan to remove the cake from the mug after it is cooked). Microwave for 1 min 35 sec or until there is not a “raw looking” spot on the top of the cake (if you have a very high powered microwave, I would stop and check the cake at 1:20).
~In a small separate bowl, mix together all of the frosting ingredients. Spread the frosting onto the cake and enjoy!

*Cake recipe from Chocolate Covered Katie

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