Mug cakes: my new obsession.
Seriously. This week I have made multiple mug cakes. Some have been failures, but the others.. Well those others have turned out great. I think I’m practicing having barely any kitchen appliances for when I move to Toronto. Sadly I think I’m going to have to leave my food processor and ice cream maker here. I almost want to leave behind all my clothing and take all my baking stuff. Is that weird?
But back to this cake. I made this for breakfast (because who DOESN’T want cake for breakfast? Seriously?) and let me tell you, it filled me up and kept me going for a long time.
This might be the best and worst quality of a mug cake. The fact that it takes less than 5 minutes to make a cake ready for you to eat? That’s dangerous. This should come with its own warning label.
And this cake is so versatile, you could try it with so many different flavors, and each one of them would probably come out fantastic.
I found this recipe on Kirbie Cravings, and it just spiraled from there. I mean, she is a mug cake QUEEN! I had to stop myself from making all of her mug cakes on the same day. Which would take me FOREVER because it seems like she has made every mug cake there is under the sun!
Whereas me…I have only made the one mug cake before: my Nutella mug cake. This is going to change this summer. I predict that I will be making more mug cakes than I make actual cakes. You know, to stop me from eating an entire cake all by myself. It’s swimsuit season after all.
This moist Peanut Butter Mug Cake is one of my favourite mug cake recipes! It is a great last minute dessert idea.
- 4 Tbsp all-purpose flour
- 4 Tbsp granulated sugar
- 1/4 tsp baking powder
- 1 large egg
- 3 Tbsp peanut butter
- 3 Tbsp milk
- 3 Tbsp canola oil
In a large coffee mug, whisk together all the ingredients until smooth.
Microwave for 1 1/2 minutes, and remove to see if it is done. If not, continue to microwave in thirty second intervals.