Peanut Butter Mug Cake (Eggless)


My original peanut butter mug cake is still one of my most popular mug cake posts to date. However, I actually created an eggless version last year that I enjoy even more, so I decided it was high time for me to share it on the blog!

The peanut butter flavor is more pure and rich, the recipe is also healthier as I eliminated the vegetable oil and the egg. The texture is a little more crumbly, so this doesn’t make a great standing cake, but if you are supporting it with the mug, it shouldn’t be an issue.

Like most of my other mug cakes, this one is so easy to put together, and ready under five minutes. It doesn’t rise up as high as the original recipe, but that’s because it has much fewer ingredients. It’s still ridiculously yummy though, especially when still warm!

P.S. This recipe is also in my new upcoming mug cake book!

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Peanut Butter Mug Cake (Eggless)

Ingredients:

  • 4 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 4 tsp granulated sugar
  • 4 tbsp fat-free milk
  • 3 tbsp peanut butter

Directions:

1. Combine all ingredients in an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Batter will be quite thick. You may want to smooth out surface with a spatula or the back of the spoon before cooking. It won't affect taste but it will come out looking prettier. 2. Cook in microwave for approximately 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.

All images and content are © Kirbie's Cravings.

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140 comments on “Peanut Butter Mug Cake (Eggless)”

  1. I love peanut butter ! I will defiantly be trying this. I love that it has simple ingredients that are always on hand in my house. This would be a fun rainy day snack to have !

  2. I want to make your banana mugcake with cinnamon chips, however

    I was wondering if swirling in or layering cinnamon sugar in the batter

    & sprinkling some over the top of the uncooked batter would work instead. thank you

  3. do you have any idea how many calories would be in one of these? looks scrumptious.

  4. I am 33 weeks pregnant…and I have a 20 month old son. I’m sitting here with a severe sweet tooth, but it has dropped to 31 degrees (yes, TN in November) and my son is down for a nap- which means no grocery store run for me! Haha! I have NOTHING in my pantry. I figured I’d look online for quick ideas with items I DO have on hand (we ate our last eggs for breakfast. Saturday is grocery day)! OMG!!! I am so glad I came across your recipe!! I am eating this delicious peanut butter mug cake in AMAZEMENT as I type! Thank you for saving the day for this worn out Mommy!

  5. Absolutely delicious little snack! I love how it’s eggless and made with very few ingredients . I used stevia instead of sugar and almond milk instead of regular, and it still turned out delish!

  6. Thanks! The recipe was really good. I think I’m going to put a few chocolate chips in next time. 

  7. I just ran across this recipe looking for other ideas for mug based cookies/brownies and it looks like a good recipe, nice and easy to remember.

    I plugged in the ingredients at myfitnesspal and came up with 615 calories, for those who might be interested. I wonder how a half recipe would turn out…

  8. Wasn’t that great, but I do have a suggestion or two. Too much liquid in microwave’d flour tends to take on a rubbery texture. Without the egg, you end up with a gluey cake. To compensate, try reducing the amount of liquid and aiming for a more brownie like end product than a cake.

    Also, my original calculation for calories was wrong. I read 4tbsp sugar when I plugged ingredients in (my mug brownie originally called for 4tbsp sugar, so I didn’t think much of it… I’ve reduced it to 2 in my brownie recipe). 424 calories per recipe. (I did use the proper measurement when I actually made them)

    Also, a helpful reminder. 4tbsp = 1/4 cup. Much easier to measure 1/4 cup than to measure out a tbsp 4 times. I like to use a 1/8 cup measure when making microwave mug stuff, as most of my recipies break down to 2tbsp or 4tbsp per ingredient.

    • Thank you for your comments and suggestions. However, this cake isn’t rubbery at all when I make it and as you can read from the comments, many people have tried it and it worked out fine. It’s quite fluffy, so perhaps you measured out too much pb? Yes I do realize 1/4 cup is the same as 4 tbsp. I call for 4 tbsp instead for several reasons. 1) there’s a lot of non-US readers who get confused by measurements in US cups. 2) a lot of novice bakers “pack” the flour when using measuring cups. it’s less likely to happen with a tbsp measurement. Also, since all the other ingredients are measured with a tbsp, it’s easier to use just one measuring tool, rather than having to use measuring spoons and cups. the idea is to keep the recipe as simple as possible

  9. Oh, god! This was just FANTASTIC! It was so soft but crumbly and the intense richness of peanut butter just exploded in my mouth! I actually halved the recipe and used 2 tbsp of self-raising flour instead and it worked perfectly for a quick treat!

  10. I was at home craving something sweet & was really pleased to try out your recipe as I had all the ingredient & didn’t even need an egg (which I gave to my sons earlier for their tea!). It was really tasty and at first I thought it didn’t look like there was much but its very rich so I couldn’t even finish it.  I just want to say that I found your measurements extremely easy to follow & agree with your reply to Tristan’s comment because being from Ireland we don’t use ‘cup’ measurements so tbls/tsp measures is easier. All my cups are different sizes 🙂 Tristan’s suggestions make a totally different cake and I was happy with your recipe & it  worked perfectly.

    • Hi I’m so glad you liked this! I agree, sometimes people see the cake and they think it looks so small, but I’ve found it’s the perfect one serving and if you double the recipe or something, it’s just way too much!

  11. this was really quick and easy so i really liked this. i added about a tablespoon of choc chips because the recipe by itself wasn’t sweet enough for my taste. i love the softness of the cake so much!

  12. Will it stick to the cup?

  13. OMG, currently enjoying this hot from the microwave!  Thank you for sharing your creation, it’s it’s so delish!!

  14. The first mug cake I ever made! Worked really well, and is absolutely delicious. I found that adding slightly more than four tbsp of milk worked better, and helped me mix easier. Will definitely use this recipe again.

  15. I just made this, expect I’m out of baking powder so I added in ¼tsp baking soda, ?tsp salt, and 1tablespoon brown sugar. It tastes good, but not sweet enough for me..more sugar next time.

    • you can always adjust sugar to your liking, or add some frosting! i prefer my cakes to be less sweet and more peanut buttery, but i’m glad you liked the recipe

  16. Been making this cake everytime i want to chill in front of the tv! such a good snack, i did use soy milk and brown sugar instead and it turned out good 🙂 To add to the sweetness, I top it with some strawberry jam!! Thanks for the recipie 😀

  17. My cake turned out really dense is there a way to make it airier? Other than that this is a very good idea. Wait why does it smell like popcorn??? (I’m being completely serious)

  18. This is so good. Just a note even though it doesnt look like a lot in the mug do not double it it grows a lot. Here’s something I did with mine though dig a hole in the middle of it after you take it out and put a bit of vanilla ice cream then put what you dug out back on top.

    • yum! love the ice cream idea! yes the cake definitely rises a lot when cooking so you can make it in a small mug. I’ve done jam in the middle to make pb&jelly =)

  19. I Love It i added about half of a handful of chocolate chips just finishing it now .. must have for movie nights with friends 

  20. I’m a peanutbutteraholic, so needless to say I was excited to try this. We were out of milk, so I substituted 4 tbsp water. It was delicious! It was fluffy and moist and perfect for a quick snack. Instant peanut butter cake………does it get any better than this?!

  21. Hei! I tried this tonight with Nugatti (Norway’s Nutella) instead of peanut butter, and it tasted good. Thanks for your recipe! ????

  22. Could u use selfraising flour instead of the plain flour and baking powder?

  23. Definitely one of my favorite mug cake recipes 🙂

  24. This is one of my mug cake recipes that I always go back to! Quick, not too rich, and no egg just makes me feel safer about cooking something in a mug!! Thanks so much 🙂

  25. I luv it! Perfect not at all sugary which makes it perfect yet healthy as a ten yr old i tend to luv sugar but this is perfect

  26. tastes great, might be a little sweet for some tastes, fine for me
    worked without the baking powder too, I didn’t have any, cooked for 60 secs at 1000w

  27. By far the best mug cake I’ve ever tasted!!

  28. Eating this right now!! It’s so good! Two thumbs up!!

  29. To lighten up a bit, I substituted the last tbs with unsweetned cocoa powder, used stevia, used unsweetened vanilla almond milk….not bad.

  30. I don’t use a microwave….could I bake in oven? What should I try? 350 for 20 min? Does anyone know?

  31. It smells great but the consistency is awful.

  32. ran over in the microwave and didnt turn to a cake was runny rhat did i do wrong?

    • did you do anything different from the recipe? substitute any ingredients? maybe your microwave is less powerful and your cake needs a little longer?

  33. Saw this recipe and it looked so good I tried it right then and there. It was amazing!! Love that there’s no egg in it, I never have eggs in the fridge haha

  34. Thank you for a great recipe. Just made and the flavor was perfect.  This was my first mug cake, it came out crumbly. ..did you know what I may have done that could have caused that??  Whatever it was didn’t affect the great taste and I will make again.

    • the texture of this cake should be a bit crumbly because it doesnt have an egg acting as a binding agent. since it’s meant to be eaten in a mug with a spoon rather than in cupcake or cake slice form, I think it’s okay for it be a little crumbly. hopefully you don’t mind that either. I do have other recipes that aren’t as crumbly, but this particular one is supposed to be like that. I also do have other peanut butter version which have a different texture such as the flourless peanut butter mug cake.

  35. Thank you for this. I always feel like I’m “wasting an egg” when I use one for just one dessert. I made mine with Peanut Butter and Co.’s White Chocolate Wonderful pb and also added a splash of vanilla. Put a little scoop of vanilla ice cream on top when it was done, too. Delicious.

  36. Wonderful! Delicious! While it might be a tiny bit of a splurge…I love the portion control aspect…if I had a wholepan of this deliciousness I’d end up doing some serious damage!

  37. Great recipe! worked out just great! I didn’t have fat free milk i had 2% milk i used that i turned out just gr8! nice and simple!

  38. I love peanut butter, so I’ll have to give this one a try! It looks delicious!

  39. This is the most successful mug cake I’ve ever tried! They usually end up disappointing, but this one was delicious! I used almond milk and natural peanut butter and tossed in a few peanut butter chips and chocolate chips to replace the lack of sweetness in the PB. I keep coming back to this recipe every time I need a quick sweet fix! Mine seems to need a good 2 minutes in my microwave, but it rises up to the brim and has a great consistency. Thanks so much for this!  

  40. It was Perfect!
    im a med student and i don’t have the time to whip up a gourmet meal, and i get these midnight cravings,WHICH WERE SATISFIED! 
    it was fluffy and light and crumbly. Thank You so much 😀
    now with a happy tummy i can proceed to finish studying anatomy!

  41. i attempted to make this but it wasn’t a cake. It was too wet. What did I do wrongn?

    • Hi did you do anything differently? Substitute any ingredients? Did you also try cooking longer than 1 minute? Depending on your microwave, it might need a longer time. Also did you make sure to thoroughly mix the batter? you really do need to whisk it until it’s completely uniform.

  42. OMG….just tried it and….its toooo good…easy …..im loving it…i bought a lot peanut butter nd was going to discard the bulk….but ur recipe is a life saver..

  43. I’m currently 36 weeks pregnant, and had a major sweet craving? This cake totally hit the spot! I’ve tried other mug cakes in the past, and the egg always creates an icky texture. An eggless cake is perfect! I added a few chocolate chips, and my cake took almost two minutes, and it was totally worth the wait! Thank you for an awesome recipe!

  44. OMG I am in love! ???? The taste is perfect and satisfies! Me and my friends had a bake off *lol* and I won (of course because this is delicious!) A great idea for a quick snack!

  45. Don’t have a microwave. How long if cooking in oven and temp? Thx!

  46. I added Hersheys Hot Fudge over the top….Peanut Butter Cup  Mug Yummmm!!!

  47. Mmm,I just had to make this when I came across this. Just started pintrests today and I just love baking.

  48. Just had to make this. 🙂

  49. This is so good!!!!

  50. Yum! I made this with whole wheat flour, almond milk, natural pb and honey as a sweetener. It cooked for about 1:45 and I topped it with strawberry jam 🙂 It was a teensy bit dry (maybe from the ww flour?) but the jam added the right amount of moisture!

  51. Just made it — so good I just had to comment! I did make a few changes due to what I had on had.

    First, I made a half batch and it was plenty to curb the sweet tooth. I used 1 tbsp +2 tsp flour and one tsp coconut flour. Will try to sub more coconut flour next time. Used brown sugar instead of white sugar, natural peanut butter, and ‘original’ coconut milk instead of fat free milk. The half batch still took one minute in my microwave.

    Truly a gorgeous cake. Adding chocolate chips and vanilla ice cream like the other commenters would be wonderfully decadent. 

    As Kirby has mentioned a few times — mix really, really well. 

    Thanks for the quick treat! I love that its not too sweet. 

  52. This mug cake was absolutely beautiful. And because of the peanut butter, it stayed moist forever(unlike most microwave cakes).
    I dropped a dollop of Nutella in the centre and oh my goodness the beauty!

  53. This is delish! I’m a broke college-aged girl, so I mostly live on pb sandwiches and cereal with milk lol

    but I do happen to have flour, sugar, and baking soda! And since I had some milk that had gone sour, I was able to sub baking soda and sour milk for baking powder and milk, which turned out great! I’ll have to buy some chocolate chips and try it with those!

  54. Pretty good 🙂 but not quite sweet enough for me and the consistency was kinda different. But I will be making this again!

    • it’s definitely more peanut buttery than sweet. but that can easily be adjusted with more sugar, frosting, a caramel or chocolate sauce!

  55. I was really craving something sweet and wanted to try out a mug cake. I found your recipe on Pinterest and decided to try it. got my sugar, my baking powder and oops.. no flour crap… so after a few minutes of debating to run down to my mother in laws.. she lives 100 yards away… a lightbulb went off.. I will use my Ninja and the old fashioned oats I have sitting in my cabinet and turn it into a flour… so I used oatmeal flour and almond milk unsweetened and boy did it hit the spot!! So yummy!! I also realized I added too much PB but it still is delicious!! Wish I had some vanilla ice cream right now! Thanks for the recipe!!

    Also, I was wondering if the batter can be prepared then refrigerated so that in the morning one could pop it into the microwave for a quick on the go breakfast??

    • Wow, you made your own flour! So glad you enjoyed it! I haven’t tried refrigerating the batter. I think it could work, but you may need to re-whisk the batter a little in the morning.

  56. So I’m just sitting here listening to the microwave and when it beeps i get out my mug cake and its too hot! I get some milk and pour it over and it is even better!!

  57. I doubled this recipe and cooked it for twice as long so that I could make it in a bowl. It would’ve turned out great if I hadn’t added more milk than the recipe called for; it was a bit too gooey for my taste because of this. Otherwise this is a great recipe! Super light and fluffy, and real quick n’ easy. Would recommend adding more sugar if you’re after something sweet though – just another teaspoon or two should do the trick 😀

    • I do tend to like my peanut butter treats a little less sweet, but yes you can definitely add some more sugar or a frosting/syrup if you want to up the sweetness!

  58. Eating my mug right this moment & loving it for a quick late night treat. I used almond milk & added non dairy choc chips & it came out the texture of a fudgy peanut butter brownie.

  59. Can I prepare this recipe in advance please? I’d like to microwave this at work when I’m stressed. 😀

    • I have not tried to prepare the batter in advance. I imagine it should be okay but you may need to re-whisk the batter a little once it has been refrigerated and it may require a longer cooking time if it’s coming straight from the fridge

  60. I made this with peanut butter powder and used just a little real peanut butter to cut back on fat. I added a little extra milk to make up for the dryness of the powder, and it tastes great!

    • thank you for letting me know! I was at Costco this past weekend and saw a display of the powdered peanut butter and was actually wondering if it would work with these mug cakes

  61. I just finshed making this it is honestly so easy to make and tastes delicious!

  62. Thank you for this recipe!!  I used to adore mug cakes, but now can no longer have eggs/ gluten/ dairy among other thing (peanuts too!).  I made this with gluten-free flour, sunbutter, and nut milk, and it still turned out fluffy and yummy.  It gets even better because something about sunbutter (chlorophyll reaction) make sure it turn green!  🙂 yay for dessert!  

  63. Me, before i make this:
    “Hmmm.. I’m hungry for peanut butter”
    *self consious*- Peanut Butter’s gotten boring.
    *types*
    YES! IT”S A MUG CAKE! MMM SO GOOD!
    You have saved my life.

  64. I had everything on hand…that never happens!
    This was so good. Just enough sweet and not too much! Thank you!!

  65. Hey I’m probably late for commenting on this, but I am from the u.k and was just wondering what I could use instead of all purpose flour?

  66. The taste was good, but the consistency was similar to glue… I wonder if I didn’t mix it thoroughly enough? I microwaved for 1 min 15 sec, but perhaps it should have been longer. 

    • hmm, I’m not sure why it would have that consistency. did you change any of the ingredients? also the batter does need to be throroughly mixed so that it’s smooth and uniform.

  67. This is absolutely ?delicious! I’ve been living in Egypt for three years and I really miss my yummy U.S treats, I was lucky enough to find peanut butter at the store recently. I was going to make peanut butter cookies, but it’s just too hot here to turn on the oven. I looked up microwave peanut butter cookies, and somehow stumbled upon your flourless peanut butter mug cake, and I was interested. Since I am unsure about making eggs in the microwave, as soon as I saw this recipe, I knew I had to try it! I added 1/2 tsp of vanilla extract as well, and now I’m sitting here enjoying this yummy cake. Thank you so much! Definitely going to make again and again

  68. it was crumbly, but delicious ((:

  69. I used the ingredients exactly as your recipe and my batter is already smooth as you said, but I microwaved it way longer than 1 min 15 sec. I think I add another 1 min. What did I do wrong? 🙁 but the cake still turn out delicious oh well hahaha

    • it might be your microwave? if you have a lower wattage it could take longer to cook. But happy to hear that it was still delicious!

  70. OMG, this is so good! I have made mug cakes in the past and found them dry or oily, by this was so fluffy and delicious!

  71. Sooo very good! I am almost 32 weeks pregnant and had a craving before bed! Sooo good, I love that this is eggless! I added some nutella on top and am more into this than the current Gilmore Girls episode I have on! Thank You so much for sharing!!

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