This ooey gooey healthy vegan peanut butter chocolate swirl mug cake is gluten free, sugar free, dairy free, and egg free. Takes just a few minutes to prepare! Healthy enough to eat for breakfast, decadent enough to serve for dessert!
By Jennifer Provenza at Good Food From The Heart
Delicious Treat for Cold Mornings-And evenings too!
Personally, once those temperatures dip and we get that early morning fog, I love to start my day with a warm and hearty breakfast. One that tastes as good as dessert is simply a bonus! This is one of my all time favorite recipes. Not only is it gluten free, sugar free, dairy free, egg free and essentially a healthy baked oatmeal, but guys… It literally tastes just like cake! And when you take this mug cake out of the microwave and top it with some cold coconut whipped cream and take a bite… Well this is just going to knock your socks off! When you taste the combination of warm, ooey gooey peanut butter and chocolate and the cold, creamy whipped cream, you will thank me for introducing you to this! In fact, it’s so decadent that I recently served it as dessert to dinner guests and they absolutely loved it! It actually is kind of like a self saucing chocolate mug cake because the interior is so soft and melty. Kids will love it too, guaranteed. They’ll even get a serving of fruit and whole grain! (Shh!)
Now, don’t worry. This cake comes together in just minutes and it is easy to make multiple servings quickly. You will just need to heat each mini chocolate peanut butter cake for a minute in the microwave. Easy peasy.
FAQ’s
You can use quick or regular rolled oats. Do not use steel cut as it will not give you good results. Use certified gluten free oats if you follow a gluten free diet. You will be putting the oats in the food processor to make oat flour and while you could substitute store bought oat flour, I often find that it has a very bitter flavor, so I prefer to make my own.
Be sure to use unsweetened, natural peanut butter to keep this chocolate mug cake whole food plant based. PB2 is a powdered peanut butter option that is lower in calories (you reconstitute it with water). Regular peanut butter will be a richer option. Use whichever you prefer.
That is totally up to you! Maple syrup will give you a sweeter and more rich result, but does contain sugar. If you need to avoid sugar (like my diabetic husband), stevia will be the better choice. Kids will usually prefer the maple syrup version.
No, that will cause the cake not to rise and you will not get a good result.
In my experience, a really ripe banana (like you would use for banana bread) gives the best result, but as long as it is ripe enough to eat, it will still work. You can also freeze really ripe bananas and use a frozen banana in this recipe. Just heat for a few seconds in the microwave to defrost it or leave it on the counter until it’s defrosted.
Absolutely! If you are nut free you can definitely substitute sunflower seed butter. Other nut butters will still taste delicious, but will alter the flavor. Almond butter won’t really be detected and you will mostly just taste chocolate. That’s a great option if you are not a fan of peanut butter flavor.
Either is totally fine. Cacao is less processed than cocoa, but I use them interchangeably.
How To Make It
Okay, so this literally could not be easier. Just break the banana into a few pieces and place in the food processor. Add all the other ingredients and blend until completely smooth. You can easily make a double or triple recipe at once. (Just microwave each chocolate peanut butter snack cake individually).
Once your ingredients are blended, pour the mixture into a mug and microwave for one minute. It will be pretty hot, but be sure to eat it while it’s still warm! It hardens up a bit when cool and won’t be nearly as good. Don’t skip the coconut whipped cream (store bought or homemade) as it tastes simply delectable on top of your warm peanut butter chocolate swirl mug cake. Mmmm.
If you are a fan of chocolate desserts, you should also try my: 3 Ingredient Vegan Chocolate Mousse
Chocolate Covered Cherry Smoothie or my Guilt Free Nice Cream (Chocolate Raspberry)
Peanut Butter Chocolate Swirl Mug Cake (Healthy, Vegan)
Equipment
- Food Processor
- microwave
Ingredients
- 1 banana ripe
- 1/4 cup oats gluten free if necessary
- 2 tablespoons peanut butter or pb2 + 1 1/2 tablespoons water
- 2 tablespoons cocoa or cacao powder
- 1 tablespoon maple syrup or 15 drops liquid stevia
- 1/4 teaspoon baking powder
- a dash salt
Instructions
- Break the banana into three pieces and place all ingredients in a food processor. Blend until completely smooth.
- Pour the contents into a mug and microwave on high for one minute.
- Let cool for a minute or so, then top with coconut whipped cream and enjoy while still warm!
- This recipe can easily be doubled, tripled, or even quadrupled. Just microwave each portion separately for one minute each.
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Oh my gosh, this is my new favorite breakfast!! Soooo good.