This almond butter mug cake is creamy and smooth, just like the spread.
I am really enjoying almond butter. I just wish it wasn’t so expensive. I recently purchased some natural almond butter from Costco because it was cheaper than the tiny jars at the grocery store. I usually prefer the taste of natural nut butters over the more processed ones, but I have to say, it was a huge pain trying to mix the oils in the almond butter. It was extremely hard to stir, especially with such a big container. And in the end, my butter was definitely not evenly mixed.
While I like eating natural nut butters, baking-wise, the one I like to use is Jif Almond butter. I’ve found that the consistency is just right. Not too thin, not too dry. And it makes cakes and cookies taste delicious.
I’ve already made this cake three times this week. It tastes especially good warm right out of the microwave. If you’re a fan of almond butter, definitely give this mug cake a try.
Almond Butter Mug Cake
- 3 tbsp almond butter (see note)
- 4 tbsp all purpose flour
- 4 tsp granulated white sugar
- 3/8 tsp baking powder
- 4 tbsp fat free milk
- Combine all ingredients into an oversized microwave safe mug that holds at least 8oz of liquid. Mix batter with a small whisk until smooth.
- Microwave cake for about 1 minute 30 seconds. Let cake cool for a few minutes before eating.
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.