Cooking With Plants Recipe by Anja Cass
16 March 2016
Recipe Instructions
2 tablespoons whole wheat flour (or flour of your choice)
2 teaspoons cocoa powder or cacao powder
1/4 teaspoon baking soda
1 tablespoon raw sugar (or sweetener of your choice)
1/2 teaspoon vanilla extract
3 tablespoons plant milk (e.g., organic soy milk)
1 tablespoon peanut butter
Extra peanut butter for topping
Cacao nibs or chocolate chips for topping, optional
In a microwave-safe cup, combine the whole wheat flour, cocoa powder, baking soda, raw sugar, and vanilla extract.
Add the plant milk and 1 tablespoon of peanut butter to the cup. Stir until well combined, forming a batter.
Place 1-2 teaspoons of additional peanut butter on top of the batter.
Sprinkle cacao nibs or chocolate chips over the top.
Microwave the cup on high for approximately 1 minute or until the cake bounces back in the middle. If needed, you can microwave for an additional 10 seconds until you reach the desired consistency.
Carefully remove the cup from the microwave (it will be hot), and let it cool for a moment.
Enjoy your quick and easy vegan chocolate peanut butter cake in a mug!
I recently tried the Vegan Cake In a Mug Recipe - Chocolate Peanut Butter, and it was an absolute game-changer! As a vegan with a sweet tooth, finding quick and delicious dessert options can be a challenge. However, this recipe exceeded my expectations.
The combination of rich chocolate and creamy peanut butter created a mouthwatering treat that satisfied my cravings in just a few minutes. The best part is that it's incredibly easy to make - simply mix the ingredients in a mug, pop it in the microwave, and voila! A warm, decadent vegan cake is ready to be enjoyed.
If you're a fan of chocolate and peanut butter, I highly recommend trying this recipe. It's a delightful indulgence that will leave you craving more.
- Petra
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