Chocolate Peanut Butter Mug Cake (Vegan + GF)
This post is sponsored by Alter Eco Chocolate. Find more on www.alterecofoods.com.
I’m not sure why it’s taken me this long to share this mug cake recipe, but it’s here and it’s glorious. I’ve been making this as a treat for literal years and it’s so simple it never occurred to me to share it? Regardless, it’s the simplest, healthiest, and richest dessert y’all can make within 2 minutes and that’s enough for me to hop into the kitchen. With only five ingredients, this mug cake is so stupid easy that there’s truly no wrong way to make it. With the addition of some chopped Alter Eco dark chocolate for extra richness, it’s a total of six ingredients that I’m positive you already have in your cabinet.
And with some scoops of ice cream on top? A goddamn masterpiece.
Chocolate Peanut Butter Mug Cake (V + GF)
1 ripe banana
2 Tbsp cacao powder
2 Tbsp peanut butter
1/4 tsp salt
1/4 tsp baking powder
1 Tbsp maple syrup or sweetener of choice (optional)
2 Tbsp chopped Alter Eco dark chocolate
In a food processor, combine all of the ingredients - if you prefer something very sweet, add that tablespoon of sweetener, but even without it, it is sweet enough just with the banana. Once the mixture is blended, stir in your chopped chocolate and pour the batter into a microwave safe mug. Cook in your microwave for 60-90 seconds, depending on how well-done you prefer it. Then, just let it cool a bit before digging in (or drowning in ice cream).