Ingredients
Scale
- 4 tablespoons all-purpose flour (you can substitute with gluten-free flour if needed)
- 2 tablespoons granulated sugar (or coconut sugar for a deeper flavor)
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk (dairy or any plant-based alternative, like almond or oat milk)
- 2 tablespoons creamy peanut butter (natural or regular, depending on your preference)
- 1 tablespoon vegetable oil or melted butter
- 1/4 teaspoon vanilla extract
- Optional: A sprinkle of chocolate chips or chopped peanuts for extra texture
Instructions
- In a microwave-safe mug, whisk together the flour, sugar, baking powder, and salt. I like to use a fork—it’s simple and keeps everything light and airy.
- Add the milk, peanut butter, vegetable oil, and vanilla extract to the dry ingredients. Stir gently until you have a smooth batter. You’ll notice the batter is a little thick, and that’s perfect for this dessert.
- Drop a spoonful of peanut butter right in the center of the batter. This will be your molten lava center. If you want, sprinkle some chocolate chips or chopped peanuts on top for an added surprise.
- Microwave your mug cake on high for 70 to 90 seconds. Start checking at 70 seconds because microwaves vary—your cake should rise and look set around the edges but still be soft in the middle.
- Let it cool for a minute or two before digging in. The cake will be hot, but that first molten bite is worth the wait. I always think of Mama Lou’s gentle warning, “Don’t burn your tongue, Sofia,” right before I dive in.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
