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!
4.88 from 8 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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181 comments on “Peanut Butter Mug Cake (Eggless)”

  1. 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?

  2. 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).

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

  4. 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 🙂

  5. 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

  6. 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!! 

  7. 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.

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

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

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