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.

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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!
4.84 from 6 votes

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1mug cake, Calories: 488kcal, Carbohydrates: 55g, Protein: 16g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 6.1g, Monounsaturated Fat: 12.5g, Cholesterol: 1.2mg, Sodium: 232.1mg, Fiber: 3.3g, Sugar: 25g, Calcium: 160mg, Iron: 2.3mg, 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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173 comments on “Peanut Butter Mug Cake (Eggless)”

  1. 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. 

  2. 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!

  3. 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!

  4. 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!

  5. 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.

  6. 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!!

  7. 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!

  8. 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.

  9. 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

  10. 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

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

  12. 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!  

  13. 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.

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

  15. 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?

  16. 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.

  17. 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

  18. it was crumbly, but delicious ((:

  19. 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!

  20. 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!

  21. 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!!

  22. This is PERFECT for being in a college dorm! I can make them for the movie nights with my friends and since there aren’t too many ingredients, I can keep them in my dorm without taking up too much space.

  23. I’ve seen lots of mug cakes on Pinterest but never tried one, until now. Delicious, This turned out great and was so easy. Perfect for satisfying a Saturday afternoon sweet craving. 

  24. Both flourless and eggless versions sound so yummy!
    My eldest son just loves peanut butter, so I will be making both in the very near future!
    Thanks!

  25. I was just wondering, what kind of peanut butter did you use? I was at my parents house, and they only had the organic, “just peanuts” around, and the cake never really seemed to bake, even w/ extra time. I’ll try it at home later with my normal kind and see if that makes a difference. Even with a bit of an odd texture, still tasted great!

    • I used Jif brand peanut butter. Sometime the natural peanut butters have a thinner, more oily consistency which can lead to inconsistent results, so I usually stick to the popular pb brands for baking.

  26. This is amazing! I haven’t made a mug cake in years as the first and only one I did was so awful. A bit desperate for something sweet after getting my six month old down for sleep and didn’t want to have to work that hard. Found this by accident and decided to give it a try. I am SO happy I did! It’s delicious!! Thank you so much!

  27. I’m so happy I discovered this recipe! I probably make it once a week. I love that it doesn’t require an egg (which I often don’t have) and substituting almond milk has worked every time. The cake is fluffy, has a wonderful peanut butter flavor, and is never dry. The only negative is waiting for it to cool down enough to eat! Thank you so much for sharing this recipe – and all of your mug cakes. I’ve gotten my nephew into them and bought him your cookbook for his upcoming 9th birthday. (My dogs thank you too; they get to lick the peanut butter from the spoon.)

  28. Perfect dog cake recipe! The perfect size for my Pitbull and English Mastiff! 

  29. Turned out really bland for me. I used the exact measurements but I had a coarser type of sugar. Wasn’t sure if that would matter? I also used a natural peanut butter without salt added so I think that could account for a lack of sweetness to the cake and maybe missing some salt had an impact too. I made sure everything was mixed thoroughly. It took longer than suggested to cook though, I found I had to cook it for at least two and a half minutes before it came away at the sides. It didn’t really seem to rise much. The texture was about right in that it was crumbly but looked baked. It didn’t taste awful but didn’t taste like anything amazing either.

    I’m wondering if I used too large a mug? It might help to give people a heads up on microwave settings like how high? It was fun to try at least. I find I’ve yet to come across a microwave cake that works for me, actual cakes taste so much better! Maybe one day… 😮 

    • The original recipe didn’t use natural peanut butter as you can see from the jar in the background, so there was already sugar in the pb. If you are using an unsweetened pb then you would need to add more sugar. Also using coarse sugar can throw off the sugar measurement as well. So that is probably why the cake lacked sweetness for you. The mug size being too big shouldn’t be an issue. Though it shouldn’t take that long to cook unless your microwave is very low wattage. This cake should be cooked at full power. I cook mine in microwaves that range between 1000 watts and 1100 watts.

  30. Just tried!  This is my first mug cake, really easy and yum!

  31. Suuuper delicious! Thank you for this amazing fix for my afternoon 🙂

  32. It looks delish! I do not have peanut butter cause of my sister’s allergy will cashew nut butter work?

  33. I have tried many of your other recipes, and loved them all. THis one, however… I tried it. Followed the recipe exactly, (and i have the same wattage microwave as yours) but it turned out tasting like burnt peanut butter, not sweet, just gross. I’m really sorry it didn’t work as I was really looking forward to it :(. Can you think of what went wrong?
    I’m currently eating your vanilla cake, though so no harm done!

    • It sounds like maybe your peanut butter wasn’t fully mixed into the other ingredients. The cake should come out very fluffy.

  34. I can’t thank you enough for this recipe! I was having severe cravings at midnight but I’m tired of chocolate as I’ve been making chocolate cake mugs for a while, I wanted something different and While I was googling, you popped up first and as I went through the ingredients I was so I happy went straight to The kitchen (mind you it’s 11:59 pm) and made this right away it’s sooo good!! 

  35. Wanted a mug cake and didn’t have any cocoa powder, stumbled upon this and was not disappointed. The texture is kind of gluey at first but once it cools it turns into a nice cake consistency. Great with Nutella or chocolate sauce

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