Vegan Peanut Butter and Jelly Mug Cake

This vegan peanut butter and jelly mug cake is gooey, sweet, and full of rich peanut butter flavor and tart raspberries! All the classic PB&J flavors in healthy, mini-cake form, made with just 5 ingredients.

As a former kindergarten teacher (and now a soon to be mama!), August will always mean “back to school” time. Obviously with everything going on this year, that’s definitely going to look a little different.

But in an effort to maintain some sense of normalcy, fun, and deliciousness, we’re still going to embrace the back to school vibe with plenty of PB&J goodness, starting with this vegan peanut butter and jelly mug cake.

Because let’s be real, you don’t have to be in school to loooove peanut butter + jelly. Such a fun, nostalgic combo, that truly never disappoints. Plus, a mug cake just feels right for the weekend, yes?

This vegan peanut butter and jelly mug cake is a perfect quick and simple treat, made with just 5 healthy ingredients, and it’ll take you straight back to childhood and those bomb PB&J times.

Plus, a sweet little cake all to yourself just never fails to feel fun and indulgent.

Ingredients for a vegan peanut butter and jelly mug cake

• Rolled oats: you’ll blend the oats into flour, which provides a dense, satisfying texture for the mug cake.
• Date sugar: ate sugar provides a bit of caramel-like sweetness. You could probably also use stevia or coconut sugar, but I have only tried this recipe with date sugar.
• Peanut butter: make sure to get oil-free, unsweetened peanut butter. A lot of store-bought nut butters have unnecessary added junk, so check the ingredients! The only ingredients should be peanuts, and maybe a bit of salt.
• Nondairy milk: nondairy milk brings the mug cake batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Raspberries: I love the tart flavor of raspberries, and fresh or frozen will work.

Tips to make a vegan peanut butter and jelly mug cake

• Measure out the oats first, then blend into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1/4 cup of whole, rolled oats, then put that 1/4 cup into your blender to make flour.
• Use a large microwave-safe mug, or a small bowl. I like cooking my microwave mug cakes in a really small bowl just because it’s easier to eat out of! But you can also use a mug that’s on the wider side, just make sure it’s microwave-safe.
• Mix the dry ingredients, then add the wet. Because you’re working in a small dish, mixing is much easier when you start with the dry ingredients, then add the wet after they’re mixed. This ensures everything will be thoroughly mixed together.
• Cook for 2 minutes, then add more time as needed. Start with 2 minutes in the microwave, then add 1 more minute at a time, checking each time to be sure the center is cooked to your liking.

This vegan peanut butter and jelly mug cake is soft, sweet, and full of rich peanut butter and tart raspberry flavor! All those delicious PB&J vibes, without the bread.

Cause who needs bread when you can have a healthy little cake?!

It’s the best quick treat for those nights when you want something sweet, but not a whole batch of goodies. Plus, it’s ready to eat in about 5 minutes! And when we’re talking about dessert, the faster from prep to being stuffed in my face, the better.

Xo,

Sara