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Chocolate Nut Butter Mug Cake

Chocolate Nut Butter Mug Cake


Mug Cake:

Yields 1 serving

1 ½ tbsp. softened butter or Coconut oil

1 egg

1 tbsp. Maple Hill 100% Grassfed Organic Whole Milk

½ tsp. vanilla extract

¼ cup alternative flour (paleo flour or almond flour)

1 tbsp. unsweetened cocoa powder

½ tsp. baking powder


1 tbsp. coconut sugar

Nut butter Filling

2 tbsp. unsweetened crunchy PB or nut butter

1 tbsp. softened butter or ghee

1 tbsp. Maple Hill 100% grass-fed organic whole milk


1 tsp. coconut sugar


Mug Cake

Combine all ingredients into a greased mug or ramekin and whip until smooth. Microwave 1-2 mins. Cook time will depend on the microwave strength. Careful the mug may be hot!

Pop the cake out of the mug and slice in half to create a top and bottom.

Note: My preference is a bit under cooked, the cake is then softer. My cook time is 1 min.

Nut butter filling

Combine all ingredients and whip together.

Note: You may need to microwave for a few seconds to able to whip smoothly with a whisk or spatula.

Spread on each side of the cakes and sandwich together. Scruff it down right away for a yummy and gooey treat or refrigerate and save for later for a more portable travel friendly treat for later.

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