As the conclusion to my “mug cake” miniseries (after this vanilla raspberry chocolate chip cake and this chocolate chip cookie), I have for you today the richest and most delicious of mug cake flavors, more chocolaty and peanut butter-y and scrumptious than you can imagine.
|Even if my photos are kind of shit.|
I will admit, albeit shamefully, that the first time I tried this recipe it kind of exploded in the microwave. Turns out, this recipe has a slight bit more volume than that raspberry chocolate chip mug cake I made a few posts ago and thus will not actually fit in a small 1 ½-cup bowl. I will also admit, without a hint of shame, that I still ate what had not splattered all over the interior of the microwave.
|Don't laugh. You totally would have too.|
So I decided to make this recipe again, but divided the batter between two 6-ounce ramekins. The result was perfect—the cakes did sink a little, which contributed to the unsightly brown streaks on the sides of the cups, but they were delicious and you shouldn’t mind what a cake looks like so long as it tastes good, eh?
Yeah. That’s the way to go.
Today’s post is a little short, I know. But I’ll have you know that tomorrow, I am heading out on a grand adventure to hit some of Manhattan’s most famous bakeries, and if all goes well you may get to see some delicious photos of the results. Perhaps. Even though I’m pretty sure the Bouchon Bakery’s croissants are not vegan, nor are the Momofuku Milk Bar’s cakes, nor are Fay Da’s little Chinese cookies. Ah well. That’s flexitarianism for you.
This, however, is one hundred percent vegan. Here’s the recipe.
Vegan peanut butter chocolate mug cake
Adapted from Mug Cakes
28 grams • coconut oil • 2 tablespoons
42 grams • nondairy chocolate chips • 1.5 ounces
7 grams • ground flaxseed • 1 tablespoon
45 grams • warm water • 3 tablespoons
30 grams • nondairy milk • 2 tablespoons
38 grams • superfine sugar • 3 tablespoons
36 grams • all-purpose flour • 3 tablespoons
1 gram • baking powder • ¼ teaspoon
32 grams • peanut butter • 2 tablespoons
Place coconut oil and chocolate chips in a bowl. Melt in the microwave in 20-second bursts, stirring in between.
Whisk in flaxseed and water. Add milk and superfine sugar and whisk again. Spoon in flour, baking powder, and salt and stir just until combined.
Pour batter into a greased 12-ounce mug, or, as I did, divide it between two 6-ounce ramekins. Plop 16 grams • 1 tablespoon peanut butter in top of the batter—it will sink into the center of the cake while baking and give you a nice gooey middle. If you are using two ramekins, just use 8 grams • ½ tablespoon peanut butter on each cake.
Microwave cake for 2 minutes 20 seconds at 600W, 2 minutes at 800W, or 1 minute 40 seconds at 1000W. Smaller cakes will cook for about 30 seconds less each. Let cool for 5 minutes. Top cake with remaining peanut butter (and more chocolate chips or chopped peanuts if you so desire). Munch.
|See how that peanut butter is melting? Aw yiss.|
Peanut butter and chocolate is really a match made in heaven, ain’t it? Here are some related recipes for your enjoyment.
Gluten-free chocolate and peanut butter layer cake. You’ll never know this is made with quinoa!
Peanut butter and jelly Oreos. A truly beautiful twist on the classic cookie.
Cheesecake-stuffed peanut butter mocha cupcakes. These are totally ridiculous, as they should be.