Vegan Peanut Butter Chocolate Chip Cookie Mug Cake
Ingredients
- 4 tbsp flour of choice (e.g., all-purpose, oat, spelt, almond, gluten-free)
- 1/2 tsp baking powder
- 1 tbsp brown sugar (adjust for desired sweetness)
- Pinch of salt
- 2 tbsp natural nut or seed butter (e.g., peanut butter)
- 1/4 cup unsweetened dairy-free milk (e.g., almond milk)
- 1-2 tbsp chocolate chips
Preparation
In a mug, combine the flour, baking powder, brown sugar, and a pinch of salt.
Add the nut or seed butter and dairy-free milk to the mug. Mix everything together using a fork until well combined.
Gently fold in the chocolate chips.
Divide the mixture between two mugs or use one large mug, ensuring there's enough space for the cake to rise.
Microwave Instructions
Microwave one mug at a time. Start with 1 minute and 30 seconds on high power.
Check the cake's doneness. If needed, microwave for an additional 10 seconds until the cake looks baked. Be cautious not to overcook.
Oven Instructions
Preheat the oven to 350°F (175°C).
Transfer the mixture to an oven-safe dish.
Bake in the preheated oven for 15-18 minutes, or until the cake is cooked through.