Indulge in a delicious gluten-free chocolate peanut butter mug cake, easy to make with a dairy-free option for a quick treat!
Indulge in a Quick and Delicious Treat That’s Perfect for Any Craving!
This Gluten Free Chocolate Peanut Butter Mug Cake recipe is a delightful treat for those who enjoy the rich flavors of chocolate and peanut butter, all while adhering to gluten-free dietary needs. The recipe can be easily prepared using ingredients like gluten-free flour blends, cocoa powder, and cane sugar, making it an accessible option for many home bakers. For those looking for a dairy-free alternative, the recipe also offers the flexibility to substitute regular milk with non-dairy options.
To make this mug cake, you will need a few key ingredients: a quarter cup of gluten-free flour blend, two tablespoons of cocoa powder, and a large egg, among others. The simple preparation involves mixing the dry ingredients with the wet ones, including peanut butter for a delightful swirl. While the cake is quick to prepare, the original reviewer noted that adding whipped cream or ice cream could enhance the overall experience, as the cake’s consistency was found to be slightly dry without these additions. For fans of mug cakes, this recipe is definitely worth a try.
Indulge in a Decadent Delight: Whip Up a Guilt-Free Chocolate Peanut Butter Treat in Minutes!
So today I thought I would make a little bit of cake Tara isn’t big on chocolate and peanut butter together in most things which to me is crazy but I really like the combination so today I’m going to make a gluten-free chocolate and peanut butter mug cake I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your.
Gluten-free lifestyle easier so please consider hitting subscribe and let’s get started so the recipe comes from Fearless dining and I haven’t made a Fearless dining recipe in a while so it’s a good day to do it so we’re going to start with the dry ingredients I’ve got a small bowl and to that you want to add a/4 cup of a gluten-free flour blend.
Sandy over at Fearless dining says you can either use King Arthur’s measure for measure or Bob’s Red Mill one for one she has tested this recipe with both I’m using King Arthur today you also want 3 tbspoon of cane sugar I’m just using granulated 2 tbspoon of cocoa powder and a/ teaspoon of baking powder let’s give that a.
Whisk let’s put that to the side for just a moment next let’s mix our wet ingredients I’ve got one large egg I’m going to add a/4 cup of milk Sandy says you can use non-dairy for this 2 tbsp of a light oil I’m using canola but you could use vegetable or avocado you just want something that doesn’t have a whole lot of taste.
Finally I’m going to add half a teaspoon of vanilla extract now let’s give everything a whisk once the wet ingredients are all mixed Sandy says to mix the wet ingredients into the dry so let’s blend that together all right everything’s mixed together Sandy says to let this sit for.
About 5 5 minutes and that’s going to help soften that rice flour and prevent some grittiness so let’s go ahead and do that and we’ll jump ahead so it’s been 5 minutes so I’ve got a Ramic in here and not necessarily a mug Sandy uses a 16 oz mug I’m going to use this ramkin instead just because I know it’s microwave safe and I don’t have a whole lot of big.
Coffee mugs so I’m going to take about half of this and push it into the bowl take a spoonful of peanut butter this is 1 tbspoon I’m going to try to swirl it around a little bit with a knife take the rest of that batter and cover everything up I’m going to add another tablespoon.
Of peanut butter we’re going to swirl that around best we can okay I’ve got this on a microwave safe plate and just in case anything spills over I’m going to to microwave it for 80 seconds then I’m going to invert it onto the plate carefully hopefully and we’re going to try it warm.
So once I get a couple pictures we will give it a taste and we’ll go over some recipe notes so it’s been 80 seconds but I still have a little bit of wet batter up here I’m going to do it for another 10 to 20 seconds and see if it dries it out a little bit so I forgot to record but it did come out pretty clean so we’ve got it there.
Little bit of peanut butter stuck in the bottom but I’m going to let this cool for just a minute or so and then we’ll give it a taste okay so here’s the mug cake and I cut into it with the spoon so you can see the peanut butter kind of goes through rout it’s a little bit of liquid there which we’ll see how that is I think it’s a little bit of cake.
Batter that didn’t cook but I’m okay with that I like that it cooked most of the way through without any problems it looks like it’s fine inside I like that it looks like it’s baked all the way through it did come out easily Sandy suggests serving it with whipped cream or ice cream that’s a lot of cake to me that’s two servings so I don’t think I’m.
Going to add anything else to it let’s give it a taste so it actually baked up really well in this it tastes cook through it could be a little sweeter for me I don’t know that it’s sweet enough for me I thought 3 tablespoons sounded like a lot of sugar but it’s not overly sweet I don’t.
Think I actually do think that some whipped cream or ice cream on this would help it would add a little more sweetness and I also think that it would add a little more moisture to the cake because I did do an extra you know 20 seconds and it’s not dried out but it also could use a little more moisture okay let’s talk recipe notes so Sandy.
Suggests using a neutral oil I totally agree with that avocado canola vegetable whichever you’re most comfortable with Sandy says when she made it she used a non-dairy milk she used oat milk so it’s nice that you can swap out those milks if you need to and use whichever one you prefer in sy’s recipe notes she also has the oven baked method of this cake so I.
Will link below to her original recipe piece so you can bake it that way if you want to try to make this the ingredients are listed Down Below in the description I think either using a mug or a ramkin is suitable for this recipe and I would definitely try it with your favorite gluten-free flow blend that has everything in it Sandy tried this with.
King Arthur’s measure for measure as well as Bob’s Redmill but if you have cup for cup I would try it with that or even maybe the Great Value brand from Walmart because that has everything in it too easy to make no leftovers depending on how many people eat this that’s all I’ve got for today guys let me know what you think do you make mug.
Cakes do you not make mug cakes do you not like the consistency of mug cakes because they do have a different consistency I love hearing your comments I’ll answer your questions as many as I can guys I want to thank you so much for watching and I hope to see you in the next video
