Kirbie's Cravings

Peanut Butter Mug Cake (Eggless)

photo of eggless peanut butter mug cake
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.
close-up of eggless peanut butter mug cake
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!
peanut butter cake in a blue mug

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

photo of the cover of 5-minute mug cakes cookbook


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Recipe now updated with video! You can also find all my recipe videos on my youtube channel.

*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).

Peanut Butter Mug Cake (Eggless)

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This is an eggless version of my original peanut butter mug cake recipe. It's just as great as the original!
4.91 from 10 votes


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


  • 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.
  • 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.


Serving: 1mug cake, Calories: 488kcal, Carbohydrates: 55g, Protein: 16g, Fat: 25g, Saturated Fat: 5g, Sodium: 232.1mg, Fiber: 3.3g, Sugar: 25g, NET CARBS: 52g

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

  1. I subbed almond flour (4tbsp) and used unsweetened oat milk… had to microwave 1 min 45 sec in total and I let it sit about 2 minutes before eating. Was very soft but delicious!

  2. Will it work with full fat milk? My family doesn’t buy low fat milk, and we have fully natural milk straight from a farm (we boil it at home)…

  3. So good ?

  4. I just made this and it was SO GOOD! To be fair, though, I made quite a few modifications (based on what I had in my cupboard): I used 2.5 tbsp of flour, just over 1/8 tsp baking powder, two tbsp almond milk, and 1.5 tbsp chunky peanut butter. I omitted the sugar, and added a quarter of a mashed banana, and a piece of chocolate in the middle. I microwaved it for 1 min then drizzled with honey and ate (it smelled so good, I couldn’t wait). The cake was baked perfectly, and the texture was dense and puffy. This is definitely something I’ll be coming back to!

  5. Tried this peanut butter mug cake. I should have waited a little after the 1 minute microwaving before adding 15 seconds – it made it dry out too much – still good flavor!

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