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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Recipe Rating

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

  1. Just finished trying out this recipe and it is so good! The peanut butter taste is just right and i added strawberry jam to make a peanut butter and jelly mug cake 10/10.

  2. I tried this recipe, really amazing and very delicious. thank you for sharing this recipe. I like peanutbutter.

  3. 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!

  4. 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)…

  5. So good ?

  6. 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!

  7. 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!

  8. Unfortunately this came out gluey, dense, and not very sweet. I measured carefully, scooped the flour into the measuring spoon, mixed the dry ingredients well before adding the liquid, and cooled 5 or 10m on a wire rack. Only thing I can think is maybe I should have cooked more than 75 seconds?

    • This is more of a healthy mug cake and because of that is less sweet. As far as the texture, you might have overcooked the cake. Overcooking it can make it rubbery and dense.

  9. It tasted nice, but mine turned out quite dense and I could only manage to eat a quarter of it..maybe my spoons of peanut butter were a bit large ?
    Would like to try and add some banana into it…

    • the cake definitely shouldn’t be dense. I would double check and make sure you don’t add too much flour or pb next time. Are you using a tablespoon to measure?

  10. Thanks for this recipe! It turned out surprisingly yummy and mild (not too sweet or too salty). Fav mug cake I’ve tried so far. I used natural pb and unsweetened almond milk. Take care not too overcook (with this and all mug cakes I find this is the trick – leave it underdone in the middle).

  11. My daughter tried this recipe and she loved it! Thank you! 

  12. This has become my go-to cake in this lockdown year. In case it’s helpful for other people, I wanted to say it works best if I mix all other the ingredients thoroughly before I add the PB. Also I have found that water works almost as well as milk in a pinch. Thank you 🙂

  13. 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

  14. 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!! 

  15. 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.

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

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

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

  19. 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.

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

  21. 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.)

  22. 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!

  23. 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.

  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!

  25. 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.