This Oil-Free PB2 Chocolate (Chip) Mug Cake is a warm, cakey dessert made entirely in a mug. It uses powdered peanut butter as the base, keeping the fat content incredibly low while staying completely vegan.
Ingredients
* 3 tablespoons PB2 powder
* 1 tablespoon oat flour (or regular flour)
* 1 tablespoon cocoa powder
* 1/2 teaspoon baking powder
* 1/4 cup unsweetened plant milk (or water)
* 1 tablespoon dairy-free chocolate chips (totally optional)
Instructions
1. Mix Dry: Whisk the PB2, oat flour, cocoa powder, and baking powder directly inside a microwave-safe mug.
2. Add Liquid: Pour in the plant milk and stir thoroughly until a smooth cake batter forms.
3. Fold: Gently fold in the dairy-free chocolate chips if using.
4. Microwave: Cook on high for 50 to 60 seconds.
5. Cool: Let it rest for 1 minute to firm up before eating.
Skipping the optional chocolate chips keeps the recipe incredibly low-fat.
Base Mug Cake (Without Chocolate Chips)
- Calories: 140 kcal
- Total Fat: 4.1 g
- Total Carbohydrates: 16.3 g
- Dietary Fiber: 4.5 g
- Protein: 11.3 g [1]
With Vegan Chocolate Chips (1 Tablespoon Added)
- Calories: 210 kcal
- Total Fat: 8.1 g
- Total Carbohydrates: 25.3 g
- Dietary Fiber: 5.0 g
- Protein: 11.8 g
(Note: Data is calculated using standard PB2 Powdered Peanut Butter and unsweetened almond milk. Using water instead of plant milk drops the base total by roughly 8 calories and 0.6 grams of fat.)