Vegan Peanut Butter Chocolate Chip Mug Cake

This vegan peanut butter chocolate chip mug cake is rich, sweet, and full of peanut butter flavor and dark chocolate chips. It’s made with just 6 ingredients and naturally sweet.

I looove a good mug cake.

This chocolate protein mug cake is one of the most popular recipes on my blog, all fall long I couldn’t get enough of this pumpkin spice version, and of course there’s never a bad time for double chocolate.

So today, we’re adding another to the mug cake fam with this cute lil vegan peanut butter chocolate chip mug cake! The combo that never disappoints, made with just a few simple ingredients and ready to go in less than 5 minutes.

Ingredients for a vegan peanut butter chocolate chip mug cake

• Rolled oats: you’ll blend the oats into flour, which provides a dense, satisfying texture for the mug cake.
• Date sugar: date 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 use unsweetened, oil-free peanut butter for the best flavor and to avoid a lot of added junk in some store-bought peanut butters.
• Applesauce: a little unsweetened applesauce helps give the mug cake a soft and gooey texture.
• Nondairy milk: nondairy milk brings the mug cake batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Vegan dark chocolate chips: I love the stevia or monk fruit-sweetened chocolate chips, but use any vegan chocolate chips you like.

Tips for making a vegan peanut butter chocolate chip 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. I usually end up cooking about 4 minutes in total.
• Add fun toppings. It’s great as is out of the microwave, but I love to add a few more chocolate chips and an extra drizzle of peanut butter.

This vegan peanut butter chocolate chip mug cake is so quick to throw together with 6 healthy ingredients, perfect for any night you want a little something sweet but don’t want to bother with a whole batch of goodies. So simple, but so perfect, chocolate + PB is a classic combo for a reason!

Xo,

Sara