Kirbie's Cravings

3 Ingredient Flourless Peanut Butter Mug Cake

photo of a flourless peanut butter mug cake

This easy flourless gluten free peanut butter mug cake is only three ingredients. It cooks in the microwave and is ready in about 5 minutes.

Just like how easy this mug cake is, I’m going to keep this post simple and sweet.
close-up photo of the top of the cake
I’m quite tired. In the past 2 weeks, I’ve traveled out of town three times. And while I’m grateful for all the experiences, I’m also exhausted. I’m looking forward to being in my own home for an extended period of time and going back to my normal routine and back to my regular blogging schedule.
close-up photo of a spoonful of cake
But even in my exhausted state, I can make this five minute mug cake. And you can too.

I actually already have a flourless peanut butter mug cake recipe I really love. But I was playing around in the kitchen the other day and discovered I could create one with just three ingredients.

This cake is peanut buttery, but also light and fluffy. You won’t believe it’s flourless. If you have peanut butter, eggs, and sugar, I urge you to try it now.

Recipe updated with a new video! You can find all my recipe videos on my youtube channel as well.

If you enjoy this recipe, be sure to check out my cookbook* of nearly 100  mug cakes!

photo of the cover of 5-Minute Mug Cakes cookbook

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

3 Ingredient Flourless Peanut Butter Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This easy flourless gluten-free peanut butter mug cake is only three ingredients. It cooks in the microwave and is ready in about 5 minutes.
4.5 from 4 votes


  • tbsp creamy peanut butter
  • 1 tbsp + 1 tsp white granulated sugar
  • 1 large egg


  • Whisk all ingredients into an oversized, microwave-safe mug until batter is smooth and egg is fully whisked in. Microwave for about 1 minute. Let cake cool a few minutes before eating.



Serving: 1mug cake, Calories: 418kcal, Carbohydrates: 26g, Protein: 18g, Fat: 28g, Saturated Fat: 6g, Cholesterol: 186mg, Sodium: 291mg, Potassium: 380mg, Fiber: 2g, Sugar: 21g, Vitamin A: 270IU, Calcium: 49mg, Iron: 1.8mg, Net Carbs: 24g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!



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251 comments on “3 Ingredient Flourless Peanut Butter Mug Cake”

  1. I made this for the first time tonight and it was just amazing! I haven’t been able to have good cake for almost two years now thanks to a diagnosis of gluten intolerance (probable celiac, waiting on further testing) and this was just fantastic. Everything cake should be without the hassle! Thank you so much for posting it!

  2. Fabulous!!! Just tried it. And it is awesome

  3. Can’t believe it made cake! thank you. and gluten free too! yummy ! I’m going to try some of your other recipes too!

  4. have not tried because don’t know how many calories? 

    • there are websites where you can calculate the calorie content

    • 70 calories for the egg
      65 calories for the sugar
      270 calories for the peanut butter

      Total of 405 calories as per this recipe.  ^^

      • thanks for doing the calculations!

      • if you use pb2 it will have less calories 67.50 calories for 3 tbsp of pb2
        and if you use organic sugar it will have less calories…organic sugar is 15 cals per tsp.. so 60 calories
        egg is still gonna be 70
        so for 198 calories i can have a mug of peanutbutter cake…
        i just made it…and i love this…

      • If you substitute PB2 powdered peanut butter
        1 TBL stevia
        1 egg
        151 calories to your 405. It tastes real good.
        Nutrition Facts
        Servings 1.0
        Amount Per Serving
        calories 159
        % Daily Value *
        Total Fat 7 g 11 %
        Saturated Fat 2 g 8 %
        Monounsaturated Fat 3 g
        Polyunsaturated Fat 1 g
        Trans Fat 0 g
        Cholesterol 186 mg 62 %
        Sodium 176 mg 7 %
        Potassium 69 mg 2 %
        Total Carbohydrate 8 g 3 %
        Dietary Fiber 3 g 12 %
        Sugars 3 g
        Protein 14 g 28 %
        Vitamin A 5 %
        Vitamin C 0 %
        Calcium 3 %
        Iron 8 %
        * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

      • thanks for sharing!

  5. I thought it was too good to be true! Then I tried it!! Yummy!

  6. I made this with almond butter and coconut sugar and it was delicious! And so simple to make!

  7. This cake is amazing!! Thank you so much! I made this last night with a little Nutella added in and it was just beautiful <3 Definitely one of the best mug cakes I've come across, texture and taste-wise.

  8. Easy to make and really delicious! I love peanut butter, so this will be my go-to treat.

  9. I added 1 tsp honey and it turns out great, but I should have not added M&M, that’s quite silly and useless.

  10. Would it work with artificial sweetener instead of sugar ?

  11. I just ate my first mug cake! I am a diabetic, so I made it with 2 tsps. sugar, and 2 tsps. Stevia. I really enjoyed it!

  12. This turned out amazingly good.  I used honey instead of sugar and I added some chopped walnuts.  

  13. I can’t believe it worked! It was delicious.I I used crunchy peanut butter and a packet of sugar substitute! Thanks for sharing this recipe!

  14. do you need to grease the mug? 

  15. Just tried it!! Fabulous! I threw a cup in it upside down to leave a little hole and spooned in strawberry preserves wilst it cooled.. SO GOOD

  16. Can you use pure cane sugar instead of granulated sugar?

  17. I made this last night because I was craving peanut butter. I was very disappointed with the result. It looked just like an egg with peanut butter. I tried it and it wasn’t horrible but it was totally not what I was going for. I don’t think I mixed the ingredients as much as I needed to. I am going to try to mix it outside of my mug then pouring it in and seeing if that works. Super excited to try again! 

    • Hmm, it definitely should not look like egg and peanut butter. The ingredients should be mixed until it’s one uniform smooth light brown batter and it’ll look like cake batter when you’re done whisking.

      • I’m 13 and it’s 2am, parents r asleep plus I’m starving…. so this save my life, I haven’t tried it yet but smells amazing 

  18. wow im so impressed with this recipe, but shouldn’t it have liquid or something like milk in it to help with the mixing? i’m surprised it works so well!

  19. I tried it for the first time  after seeing it on Pinterest and it’s just such an easy recipe and tasted delicious!????

  20. I love this recipe!  I’ve made this about 4 times.  One of my coworkers added a scoop of protein powder to this and used almond milk to thin out the batter.  It turned out really well, but it was dense and filling…especially right after he polished off your original recipe.  I look forward to trying your other recipes to spice up healthy weeknight dinners.  Thank you for all the great content you post on your blog!

    • Thanks for taking the time to leave such a kind comment! I’m glad you are enjoying this recipe and the protein powder sounds interesting. I’ve heard other people doing that with this one but I haven’t tried it myself.

  21. This looks amazing – but I don’t cook with a microwave.  It probably wouldn’t work in an oven, would it…? What do you think?

  22. Yum! Just made this and topped with a big scoop of butterfinger ice cream! Delicious and oh so fast and easy!!!

  23. I want this with my lunch so bad, but I have no eggs or baking powder in my house (apparently we ran out). Is there any way I could make this with just cartoned egg whites?

  24. Ohhhhhhhhh …. This super easy and super YUMMAY!!!!!!!

  25. Hi I just tried this using sweetner for diabetics instead of sugar and it worked wonderfully!  ty !!

  26. Just tried this! Used two tablespoons of almond butter and 1 table spoon of Skippy Reduced Fat also used egg whites only. Would of probably tasted slightly better with all Skippys (the almond butter was no salt) but I tried to take a slight step towards health haha! Put a few dark chocolate chips in the batter and it was delicious! Thank you for sharing! Best mug cake I have tried so far!

  27. I clearly did something wrong. While still tasty, not great. I will try again though to see if I did something wrong. I am the type who can burn water.

  28. Oh my god, this is amazing! I used crunchy peanut butter because I didn’t have any creamy peanut butter, which turned out to be delicious! The soft cake mixed with the crunchy peanuts tasted out of this world! Lovin’ your recipes, can’t wait to make more!

  29. I just made another batch of peanut butter cake but I realised that it was dinner time and I already had noodles ready for dinner. Should I leave the batter in the fridge or microwave it now and let it cool for tomorrow?

  30. I made it but when it came out it looked like a McDonald’s egg from the sandwiches covered in peanut butter… It smelt very strongly of sweet peanut butter… It tasted like eggs… I’m sorry, but it was gross

  31. I was studying for hours and needed a refresher, and I literally have no ingredients in my house except these three. Thanks for the treat!! <3 I'm gonna go eat my cake and do my homework hahaha

  32. Before I make this? Does it work with natural peanut butter. I know they tend to be different. If not, I shall run out and buy creamy pb!

    • I’ve always used the store creamy pb, but some people have told me they got it to work with natural. it may just depend since there is such varying texture with natural pb

  33. Just tried this out. It turned out very springy and bouncy is that normal? It taste like FaGao (a traditional Chinese steamed cake) Difference is this is very peanut buttery. But it’s so easy to make a quick craving fix! Thanks for the recipe 🙂

  34. I loved this! I was hungry after school one day  and I made this. Yummy! 

  35. This “cake” is truly one of the best things I have found to satisfy a sugar craving while on a strict low carbohydrate/high protein/no processed sugar diet.  It’s so good that after eating you’ll probably try to convince yourself to feel guilty about cheating after eating it!  I used no calorie Stevia sweetener in mine and it turned out perfect.  

    A little tweak on this recipe, use it as a base to make microwave cookies too! Same exact ingredients, just add enough rolled oats to the original recipe to make the mixture the consistency of cookie dough–about 9 plastic spoonfuls here in my dorm.  Instead of putting the dough in a mug, dollop cookie sized spoonfuls on a paper plate and “bake” in the microwave around 1:30 on high.  I usually go about 2 minutes, but my microwave is old and slow.

    Thank you so much for this recipe. It’s been a lifesaver for me!

    • so glad you enjoyed the recipe. interesting cookie idea! i do have several microwave mug cookies on the blog as well, but I’ll have to try this version

  36. What a great idea. Just made it and it tastes great. I might try adding chocolate chips next time or even peanut butter chips too.

  37. Mine came out too egg-y and not peanut buttery 🙁

    • make sure you get all the peanut butter from your tablespoon into your mug. it takes a little effort, but it makes a difference. also what size egg did you use? also make sure you dont down on the sugar

  38. Wow! I made this with two Purevia packets (may add one more next time). In the meantime, I added a little chocolate syrup which was excellent. Even though it’s called a cake, it is the perfect protein breakfast my son needs before school. To think I will let him eat cake for breakfast. Thanks for sharing this. 

  39. This is fabulous!  The first time I made it, it was a little denser than I had hoped.  I did use Splenda instead of sugar though, so maybe that changed the texture.  The next time, I tried adding 1/2 tsp of baking soda and that worked great!  Much fluffier and cake-like.  It’s great with a small bit of chocolate chips on top after too!

    • i’d suggest adding baking powder if you want more fluff. My original one had 1/4 tsp baking powder. This one eliminates the baking powder- it’s not quite as fluffy but I thought it was still really good.

  40. I just tried this recipe for breakfast and I love it! Thank you


  41. You’ve changed our lives.  My 14 year old has celiac, and we always felt terrible having birthday cakes and other gluten desserts even though she is a good sport about it.  The solution was just three ingredients and two minutes away.  Thank you thank you thank you!!

  42. This looks amazing; i can’t wait to try it! Just curious, which recipe comes out more fluffy, the one with baking powder or without? I would think the baking powder would make it more fluffy, but judging by the photos this one looks more fluffy.
    Also, do you have a favorite? I’m anxious to try this with my boyfriend. He Loves everything peanut butter!

    • the baking powder one is def more fluffy and I prefer it slightly more. but this is a good quick fix if you don’t have baking powder on hand and it has a little bit stronger pb flavor. I’d say make on of each!

  43. Love mug cakes. Love some other recipes here. But I thought this was peanut butter scrambled eggs. I didn’t like it 🙁 …Needs flour in my opinion. Was worth a try though…

    • I’m sorry you didn’t like it, but it sounds like yours didn’t come out the way it is supposed to. if it tastes like scrambled eggs it sounds like you didn’t whisk the batter enough. The batter needs to be completely uniform and it’s best to use a good whisk. if the egg isn’t completely mixed with the batter, then it just becomes cooked egg rather than cake.

  44. I went into this with the mindset that Im gonna prove this lady wrong, these three ingredients can’t ever make something even resembling a cake, and so to my, utterly delightful surprise, it came out as a delicious peanut buttery, moist cup of heaven cake that surpassed my expectations completely!! I added some fresh slices of banana on top – perfect guilt free dessert!! Fantastic recipe, I am very impressed!!

    Ps. Please may I share this recipe on my blog? Its a keeper!

    • Haha! I’m so glad you enjoyed it. I would request that you please do not share the full recipe on your blog and instead link to my post for the full recipe. thank you!

  45. I made this last night, and oh my goodness!!!  THIS WAS HEAVENLY! 

  46. Very delicious I’m diabetic and used Activa and it turned out fabulousl will definitely make again the high protein is perfect for diabetics

  47. I’ve made this several times now and love it! Perfect little treat if I’m really craving something without stuffing a bunch of artificial ingredients in my body. Am I crazy or could this totally be breakfast?? Protein + healthy fats (+ a little sugar, but we don’t have to talk about that)

  48. I tied making it in a cupcake paper, attempting to make a presentable dessert for others, however, there is alot of air bubbles in the cake. Do u know why?

    • Are there a lot of air bubbles in the batter before you put it in the microwave? If so, then you should let those bubbles settle/break before you cook it. If you do have a lot of bubbles in your batter, it might be a sign of mixing too hard or too much. good luck!

  49. Just made this! It cured my sweet tooth. I also made a cream cheese “icing” so go on top with 1 tbsp. of cream cheese and 1 packet of splenda mixed together. 

  50. This is ok but kinda makes me think think of peanut butter flavored scrambled egg.

  51. Works beautifully with Stevia! This is my new favourite way to enjoy peanut butter.

  52. I just made this mug cake with some adjustments. I only used 1 tbsp sugar and added dark chocolate chips because I love chocolate & peanut butter together. It came out great! 

  53. I have a child who has a severe peanut and tree nut allergy. So I substituted SunButter (Natural) for the peanut butter, and this turned out amazing! Thank you for providing such a fun and delicious recipe!

  54. I just made this and the cake seems dense and tastes eggy. Maybe I didn’t mix the ing rodents enough.

    • you definitely need to make sure to thoroughly whisk the ingredients so it becomes a very smooth batter, just like any other kind of cake. hope that helps!

  55. Wow! Finally! A mug cake recipe that works flawlessly! Thank you! I have tried so many and failed at every one. Also great is that it’s three ingredients I always have at home unlike some chocolate mug cake recipes that call for special cocoa powder and such.

    I came to your site to follow up on a bread recipe and your desserts beckoned from the sidelines!! 🙂

  56. I just tried this and was disappointed, i did everything correctly, but it barely has any taste and i just feel like i’s eating idk what. Will attempt again with more sugar and see if i prefer it that way but i really like the Idea none the less. will still pass on to others.

  57. This is an excellent quick fix for a sweet tooth that I don’t feel quilts about! I added mini chocolate chips, which was phenomenal, but after reading the comments I’m wondering about adding blueberries to it for a PB&J-type breakfast. Thanks for sharing. And, btw, you are very patient to continually tell people that they need to stir the batter up completely. Seems kind of obvious to me. ????

  58. All I have at home is whipped peanut butter, would that work as well?

  59. So easy! So good! Used honey instead of sugar and tossed in some mini chocolate chips..yum!

  60. I’ve already made this twice, but the second time I added Nutella on top after cooking. I also added some in the “batter”, it tasted like heaven in a mug

  61. OMG! this is amazing! I made mine with Agave and it worked great! Had to use a soup bowl b/c we don’t have mugs, so I had to cook it a little longer. but none the less, thank you! this will help with my sweet cravings!

  62. This is BY FAR the best mug anything (cake, cookie, brownie, etc.) I’ve ever had!

  63. I was skeptical at first not sure about the batter but it turned out great and tasted good????

  64. I tried this after reading the many rave reviews on how “amazing” and “awesome” and “soooo good” it was and I honestly wasn’t all that impressed. It wasnt terrible but it certainly didn’t live up to all the hype and rave everyone else was giving…. I did it exactly to the recipe and directions and the only thing that made it good enough to eat was a lot of ice cream scooped on top. Would probably not fix again.

    • everyone has different tastes. sorry you didn’t love it! I don’t think it’s the most amazing thing ever, but for something that only takes three ingredients and less than five minutes, I think it’s pretty good!

  65. This cake is very good.   It is perfect for someone who has to have good protein in their diet.  Now I have found one more desert I can have.   Thank you.  
    I have hypoglycemia.   This is good for me. 

  66. You’re right!  I can’t believe there is no flour in there. Tasty treat that has ingredients that are always in my house.  I bet adding chocolate chips would be amazing! Thanks so much for this simple, delicious  idea!

  67. I was very skeptical, I can’t believe how amazing this is! Just saved me from going out and eating half my weight in ice cream, haha.

  68. OMG *____* 
    Just tried this as a break from studies and it doesn’t really have a cakey texture but oh god oh god oh god the taste is so mindblowingly fantastic…out of all the mug cakes I’ve tried, this is the probably the second or third that I’d love to try again!
    I could scrape out like a 2.5 tbsp of peanut butter only and after reading the comments, I used an egg beater to beat the batter. I made a ‘glaze’ with a bit of milk, margarine and Ovaltine and this is love <3
    Back to Organic Chemistry now :'(

  69. I just found this recipe and am going to try it this weekend!  From comments, this sounds like it comes out a bit like a souffle.  Mmmm.  

    Thank you for your recipes! 

  70. C’est vraiment bon et très simple à faire ????????????

  71. This recipe is a total game changer for me! I love low carb diets but the real struggle for me comes at night when I want something sweet, like cake, for dessert.  Often I give in to temptation and ruin a hard day’s work with sugar.  I substituted 3 stevia packets instead of the sugar and HOLY COW!!!! Totally satisfied my craving while staying with my diet! Thank you thank you thank you for this!!!!!

  72. This looks delicious! Just out of curiosity, how many calories are there? 

  73. Delicious! I’ve had many mug cakes, but not like this! I added some banana after I cooked it, super good!

  74. Hi. I made this cake and when I microwaved it, it had only risen about 1/3 of the way up the mug. The color was also a little darker than it was supposed to be. It was still good, but very dense. Do you know what I did wrong and how I can fix it? Maybe I overmixed the batter?

    • I don’t think it is from overmixing the batter. What kind of peanut butter are you using? If you’re using a natural peanut butter that needs to be premixed, that could be an issue if it wasn’t completely mixed. Also the sugar can be the issue. If you used more sugar than what the recipe called for, the cake will be denser and won’t rise as high. Or if your peanut butter is already pre-sweetened that could also cause too much sugar in the batter.

  75. I am on a gluten free diet and have had an issue with finding simple delicious deserts. I tried your recipe and I love it!! So moist and very good flavor, I added a little almond extract to it and it turned out amazing! Thank you so much!

  76. I tried to make it but it didn’t work, it looks disgusting, I think I did something wrong…

  77. So I tried making it and failed, it tasts like a very sweet omlet with peanut butter. I did something wrong.????

    • Sorry to hear your first try wasn’t successful. Make sure you completely whisk the batter. It’s best to use a mini whisk, and really mix with some force, like you would any other cake batter. It should be completely smooth, uniform, like any other cake batter and no egg streaks. It sounds like your egg wasn’t completely mixed. If it is completely mixed in, then it won’t have an egg taste.

  78. Hi Kirbie! I made this today and it was awesome! I added chocolate syrup and stirred the batter just a tiny bit for a marbled effect. I microwaved it longer than one minute because it was still a bit moist. Turned out so delicious! Interesting how something so yummy only needed a few minutes? ???? Thank you for this recipe!

  79. Hey – Thank you for this super easy recipe that really satisfied my craving for something sweet and delicicous! I mixed in a bit of mashed bananas cos I didn’t have enough PB – and it totally worked! Thanks again!

  80. Wow, this was so simple and so good! I was looking for low carb mug cake recipes on pinterest and came across this. I just replaced the sugar with my preferred sweetener. Nice and tasty! I wonder if I could add cocoa for chocolate taste.

  81. Honestly, this worked incredible! I really wanted cake but with no flour, and lack of a car I didn’t know what to do! Thank you so much!!

  82. I just tried it but it doesn’t come out like a cake… it look more like a jelly. I tried to put it in microwave for 30 sec more but it still doesn’t look good. I’m sorry this is such a great recipe but can you suggest what may be wrong in this process? Considering the batter is already smooth

  83. Hey, how do I adjust it to high altitude? 

    • sorry i dont have experience with high altitude cooking. I suggest researching cooking forums that usually give some general advice for baking, cooking, for high altitude

  84. Amazing! It tastes great! 

  85. absolutely delicious and incredibly easy!

    add some dark chocolate chips to make it even better 🙂

  86. I notice you have to pb mug cake recipes…which one would you say works best (I will also most likely omit the sugar)?

    • I like them both! this one is a little less fluffy, but more pb flavor. The other one is light and fluffier, but also less pb flavor. hope that helps. Also I’m not sure how it will taste omitting the sugar completely. you can try reducing it, but it’ll likely taste eggy without any sugar

  87. Delicious.. as looking for a quick fix that was a little sweet and warm. I added a quarter of chopped banana and gave it an extra 20 seconds. CanNot believe it worked. Thank you

  88.  what would I do if I wanted to use honey instead of sugar ? Also, I heard that baking soda is good to use with honey, but you say to use  baking powder. 

    • I have not experimented with making this with honey so I don’t know. honey can activate baking soda but I don’t know the ideal amounts without testing it myself

  89. I do not have a microwave…. are there oven variations? Please and thank you.

  90. Was so very easy to make! Looked, smelled, and tasted delicious! I added a few pieces of dark chocolate to the top for a little extra sweetness. Found my new go to recipe. Thanks!!

  91. Is there anyway to make this in the oven??? looks delish! but i dont own a microwave…

  92. OMG! !!Too good and too easy to be true u r amazing! !!!!!

  93. This mug cake was delicious! It tasted just like a peanut butter cookie and I love that it was flourless!

  94. Just tried and put whipped cream on top.itll be my goto since im doing lowcarb

  95. Made this tonight! I used Stevia in replacement of granulated white  sugar , it was delicious !! CAN’T be 3 ingredients to satisfy your sweet cravings, while also being cautious of what you’re consuming! 🙂 thank you for this !

  96. Can I use brown sugar instead of granulated white sugar? 

  97. Well I’m not sure if anyone else has done so already but we are in the process of moving so my kitchen is practically packed and already at new house. Stupid move I know but you can make this in a mason jar if you don’t have a mug handy just have to microwave for 2 minutes and I’m assuming it’s bc the mouth of the jar is smaller than a mug. Delicious!!!

  98. Just made this 5 mins ago…. Soooo yummmyyyy.

  99. Tried to make it and it was a gelatinous mess, even though I followed the recipe. I am not sure why other people are getting good results…I will have to try it again.

  100. Omg! This is delicious! I too swapped stevia for sugar. I drizzled chocolate syrup on top! Yummo!!!!

  101. Thank you for the recipe, loved it! Switched sugar for Truvia because my husband and I are on the keto diet and it was a great dessert! Will be making this again! 

  102. I’m home sick and wanted a little comforting treat. This was perfect! So delicious and easy, thanks for the recipe!

  103. This cake was so good I added some baking powder just a little and microwaved it it came out fantastic 

  104. Just made this with Swerve instead of sugar and added a tablespoon of Lily’s chocolate chips. Really good!

    • So glad this worked out for you!

    • Just tried this, Where have you been the last five years? I could hug you. Hubby is gluten free and this was a perfect snack! I added soy chocolate chips and topped with a blueberry glaze I had left over. Can’t wait to try your other mug cakes. Thank you for posting!!

  105. Can I substitute the PB with Nutella?

  106. Would it still bake properly if the mug was placed in an oven?

    • I have not tested it in the oven, but I think it should work. The texture may not be as fluffy as in the microwave though

  107. I was looking for easy tasty simple microwave stuff and I tried this with my 3 year old son it is delicious and soo hassle free and he basically loves that he made a cake =D maybe it’s my microwave but cooked it for a bit more =) thank you!

  108. Just madr this and it was delicious! But then your recipes always are!

    After being given a cake in a mug packet from a friend I knew I wanted a quick treat and a mug cake seemed perfect after enjoying the packet one the other week.

    So yummy! And I saw your link about your book for mug cakes so picked up a copy to keep at my sister’s so we can make quick treats when I’m round ?

  109. Really good!

  110. My kids loved this, it was very easy and quick… something they can even learn to do.  They put toppings they like on top like sprinkles, love how it’s gluten free! Very nice to have something to turn to quick. Thanks!!

  111. Would you recommend using this recipe or the one you have w/ baking powder?

    • For me, it comes down to personal preference. The baking powder one is fluffier but the one without it has a stronger pb flavor.

  112. it was good but tasted a little bit like an omelet but that might be because I did not mix it well enough?

    • You need to make sure the egg is completely whisked into the batter. It should not taste like an omelet if the egg is completely mixed in.

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