Serves 1
6 min
Grain Free Peanut Butter and Jelly Mug Cake
Recipe GLPRabaa17ad4cf5d3
A single-serving mug cake that combines creamy peanut butter, sweet maple syrup, and bright jelly in a moist, tender crumb. This gluten-free and dairy-free treat comes together in minutes using pantry staples and a microwave—perfect for a quick dessert craving.
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Ingredients
1 tablespoon plain unsweetened almond milk
¼ teaspoon gluten-free baking powder
½ teaspoon organic virgin coconut oil
2½ tablespoons creamy salted natural peanut butter
1 large egg
1 tablespoon jelly or jam such as strawberry
1 tablespoon pure maple syrup
pinch sea salt
¼ teaspoon pure vanilla extract
Directions
In a microwave-safe mug, combine the peanut butter, maple syrup, almond milk, coconut oil, vanilla extract, and egg. Stir vigorously until the mixture is smooth and completely combined with no lumps or streaks of peanut butter remaining.
Sprinkle the gluten-free baking powder and sea salt over the batter and mix thoroughly until both are fully incorporated throughout.
Microwave the mug uncovered on high power for 1 to 2 minutes, depending on your microwave's wattage, until the cake rises and a toothpick inserted into the center comes out with just a few moist crumbs. The internal temperature should reach at least 160°F to ensure the egg is fully cooked.
Remove the mug from the microwave carefully and let the cake cool for 1 minute. Top with the jelly or jam, spooning it onto the warm surface of the cake.
Enjoy the mug cake while it is still warm for the best flavor and texture.
