Chocolate Peanut Butter Mug Cake (single-serving!)

By blum099

WW Points (new system): 3 points for the entire cake

Nutrition information does include the 1 tsp of sugar, and it is for the lower-fat version. (I figured most of the people interested in nutrition facts are probably those of you who will make that substitution.) If you use the recommended oil in this recipe, nutritional info will be as follows: 160 calories, 11 grams fat, 5 ww points, and all other numbers will be the same as on the above label.

Substitution Notes:

For the PB2: I looked everywhere for peanut flour and came up short. But if you can find it, you can use that instead of the pb2. Just increase salt to 1/8 tsp, and you might want to add 1 tsp extra sweetener as well. Cook the same amount of time. If peanut flour works, I wouldn’t see why almond flour wouldn’t, but I haven’t tried it so I can’t say for sure. If you try almond flour, please report back!

For the xylitol or sugar: You can probably sub a liquid sweetener (such as agave or pure maple syrup) for the other sweeteners called for (although I haven’t tried it). If you do this, I’d recommend decreasing the amount of milk in the recipe accordingly.

Coffee Frosting: Nutrition Facts


WW Points (new system): 1 point

The recipe is gluten-free, and it can be 100% refined-sugar-free as well. This entire recipe makes 230 grams (about 1 cup), and nutrition information is per tablespoon.

Substitution Notes:

I haven’t tried the recipe with any nuts other than the ones listed, so I really can’t predict the results of using a different nut. However, perhaps pecans or almonds could make for a delicious variation. Or, if you don’t want to bother with the soaking stage, try using cashew butter… or maybe coconut butter?

Aside from the coconut butter idea, I don’t have any nut-free options for this particular recipe. There are other nut-free frostings on this site, though.

For a list of all my frostings, see the 9th category here: Healthy Dessert Recipes.

For the maple syrup: It will change the flavor if you use agave or honey, but texture-wise it’ll be fine. Don’t use honey for strict vegans. I also wouldn’t advise replacing the maple syrup with more stevia, as you might end up with a weird aftertaste… but feel free to experiment as long as you’re okay with the chance it could fail.

Ingredients

• 1 tablespoon plus 2 tsp cocoa powder (8g)
• 3 tablespoons powdered peanut butter (PB2 or Betty Lou’s) (For substitutions, see “nutrition facts” link below) (18g)
• scant 1/16 tsp salt
• 1 tsp xylitol or sugar (omit if you like bitter chocolate cake) (4g)
• 1/4 tsp baking powder
• 1 stevia packet or 1 more tablespoon sugar
• 2 tsp coconut or veg oil, or mashed banana or applesauce (I personally don’t like the fat-free option and recommend the oil, but I’m adding the option because I know many of you don’t mind the taste/texture of the lower-fat version.) (8g)
• 3 tablespoons milk of choice (45g)
• 1/4 tsp pure vanilla extract
• Coffee Fudge Frosting
• 1 cup cashew or macadamia nuts (110g)
• 1/4 cup plus 3 tbsp espresso or strong coffee (105g)
• very scant 1/4 tsp salt
• 1/2 tsp pure vanilla extract
• 2 tsp pure maple syrup (10g)
• 2 1/2 nunaturals stevia packets or 4 tbsp powdered sugar (or simply increase the maple syrup to 4 tbsp, and decrease coffee to 1/4 cup)

Preparation

Step 1

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, 1-cup ramekin, or even a coffee mug. If using the microwave: cook 1 minute 25 seconds (time may vary, depending on your microwave’s wattage). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it). You can cook this in an oven if you prefer, but you’ll have to experiment to find the correct amount of time.

View Nutrition Facts


Coffee Fudge Frosting
Place the nuts in a cereal-sized bowl and cover with water. Let sit at least 6 hours, or overnight. Drain the liquid, then combine all ingredients in a small food processor or blender until super-smooth. (I actually used my Magic Bullet for this. If your food processor is too big, you might need to double the recipe for smoother blending.) For all substitution notes, see the nutrition link below: