Easy Vegan Peanut Butter Mug Cake

Just 3 minutes from sweet tooth attack to bliss! Utterly delicious whether you’re vegan or not. (I affectionately call this “tea cup cake” because it’s a petite version that makes just enough to satisfy my sweet tooth without feeling like I went overboard.)

2 tablespoons white whole wheat flour or all-purpose flour (sub your favorite gluten-free flour blend for a GF version)
2 tablespoons peanut butter (I use all-natural creamy peanut butter)
2 tablespoons unsweetened almond milk (could substitute dairy milk for non-vegan version)
1 tablespoon pure maple syrup (could substitute granulated sugar, brown sugar, or honey for non-vegan version)
1/4 teaspoon baking powder
1/2 teaspoon pure vanilla extract (optional)
Chocolate chips or chocolate chunks for topping (optional)

View the full recipe at Kitchen Treaty →