Our Peanut Butter Mug Cake is topped with jelly to satisfy your PB&J craving! Made with only real food ingredients and free from gluten, grains and dairy!
My son is in a peanut butter and jelly phase like nobody’s business and my homemade sunbutter is not cutting it. He wants peanut butter and jelly!
Right now he is really into strawberry jam. Before that, it was good old-fashioned concord grape jelly (but an organic low sugar version!).
As for the peanut butter, he prefers chunky but will still eat the smooth if that is the only option. Kid eating phases are pretty interesting to watch (that’s an understatement!!).
This peanut butter mug cake is the perfect after-school snack.
It’s gluten-free, grain-free, and dairy-free. And, can be made in just minutes. Literally.
PEANUT BUTTER MUG CAKE INGREDIENTS:
- Creamy Peanut Butter
- Pure Maple Syrup
- Unsweetened Non-Dairy Milk
- Virgin Coconut Oil
- Pure Vanilla Extract
- Egg
- Gluten-Free Baking Powder (this one is also corn free!)
- Sea Salt
- Your Favorite Jam or Jelly
A minute or two to mix everything up and just about 2 minutes in the microwave.
Plus, it’s got protein from both the peanut butter and an egg so it’s an after-school snack you can feel good about!
RECIPE TIPS:
- For a NUT-FREE version, you can absolutely substitute SunButter!
- Microwave ovens vary and can significantly impact the cooking time. For reference, ours is 1000 Watts and 2 min 10 sec is perfect. Start slow and keep adding time to figure out the perfect formula for your microwave.
- The type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug/cooking time formula, stick with it so you can ensure consistent results!
- Use whatever kind of unsweetened, non-dairy milk you have in the house.
- I used peanut butter which has only two ingredients – peanuts and salt. Make sure whatever brand you use doesn’t have added oils or sugar as it will change the final texture.
- Also, if you use unsalted peanut butter, you need to add a pinch of sea salt.
MORE MUG CAKE RECIPES:
Did you make this recipe? Please give it a star rating below!
Our Peanut Butter Mug Cake is topped with jelly to satisfy your PB&J craving! Made with only real food ingredients and free from gluten, grains, and dairy!
- 2.5 Tablespoons creamy salted peanut butter all natural - no oil added
- 1 Tablespoon pure maple syrup
- 1 Tablespoon plain unsweetened non-dairy milk
- 1/2 teaspoon organic virgin coconut oil
- 1/4 teaspoon pure vanilla extract
- 1 large egg
- 1/4 teaspoon gluten free baking powder
- 1 pinch sea salt (ONLY if you are using unsalted peanut butter)
- 1 Tablespoon jelly or jam of your choice optional
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In a microwave-safe mug, mix peanut butter, maple syrup, non-dairy milk, coconut oil, vanilla extract, and egg together until smooth and well mixed. Make sure there are no clumps.
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Add baking powder and sea salt and mix again until incorporated.
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Microwave uncovered 1 1/2 to 2 1/2 minutes (according to wattage - see NOTES). Allow to cool for 1 minute and spoon jelly or jam on top. Eat while warm and Enjoy!
- Nutrition information calculated without jelly as many varieties of jelly and jam have differing calories/sugar. You can also make a mash of fresh berries to keep the sugar low!
- For a NUT-FREE version, you can absolutely substitute SunButter!
- Microwave ovens vary and can significantly impact the cooking time. For reference, ours is 1000 Watts and 2 min 10 sec is perfect. Start slow and keep adding time to figure out the perfect formula for your microwave.
- The type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug/cooking time formula, stick with it so you can ensure consistent results!
- Use whatever kind of unsweetened, non-dairy milk you have in the house.
- I used peanut butter which has only two ingredients - peanuts and salt. Make sure whatever brand you use doesn't have added oils or sugar as it will change the final texture.
- Also, if you use unsalted peanut butter, you need to add a pinch of sea salt.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
UPDATE NOTES: Please note that this recipe was originally published in September 2014, but was updated in May 2019 with updated photos, nutritional information, recipe tips, and more helpful information.
I cannot eat egg yolks. Would this work with egg white only?
Hi Jody, I haven’t tried this with only egg whites so I’m not sure. If you experiment, come back and let me know! Thanks 🙂
Quiet Saturday by myself and this sounded like what I needed. 90 seconds in a soup mug, sugar-free cherry jam, and a spoonful of coconut cream on top – perfect! Thank you.
Ohhhhhh – that cherry jam + coconut cream on top has me drooling Liz!!!
Hi Alyssa, I tried your recipe with a twist and it worked so well. Here is a big thank you to you. Check out my post. Keep sharing such great treats.
So glad you liked it and it worked with the changes! Have a great weekend 🙂
This recipe is fantastic! I’ve been making chocolate coconut flour mug cakes lately, and my 7 year old son says they hurt his tummy. So I found your site and this recipe. He is a pb&j fanatic. And he said it was better than a pb&j sandwich! Only changes I made: 1&1/2 tablespoon stevia (1:1 ratio to sugar) instead of maple syrup, organic milk, and homemade blueberry jelly on top. I may have to make the switch myself!
So glad you and your son loved this Courtney! Thanks for commenting to let me know 🙂
Can I put jam in the cake instead of a topping later on? Would it work?
I don’t like pb cakes by themselves, they’re too salty.
Sure, try it and see how it comes out! Hope you like it 🙂