I was never a fan of mug cakes because all of the versions I’ve tried have turned out rubbery and just not at all delightful. Until I found this recipe, which for me is the one. This is why I like it:

It’s not overly sweet. (If you want it sweeter, add more sugar or some chocolate chips.)

It’s small. Other recipes I’ve tried have just been too big and they make me feel like I just over indulged. This one is just a few, rich, delightful bites.

There is no egg. I find that eggs make mug cakes rubbery or spongey and they also mean that you can’t scale the recipe in size. If you want a small cake, you can’t just split an egg in half, right?

There are a lot of variations. Add chocolate chips, use nutella, jam, or caramel sauce in place of the peanut butter, ize it by using soy milk in place of cow’s milk… lots of options.

Don’t be tempted to leave out the peanut butter (or jam, or whatever you drop in the center) because it helps keep the cake moist and rich. It simply wouldn’t be the same without it.

MAKE IT (DAIRY-FREE MUG CAKE)

With one simple swap, this Chocolate Mug Cake. Simply swap the milk with your favorite non-dairy milk and you’re good to go! Life is good.

INGREDIENTS

• 2 Tbsp all-purpose flour
• 1 Tbsp unsweetened cocoa powder
• 2 tsp sugar
• 1/4 tsp baking powder
• a pinch salt
• 2 Tbsp milk
• 1 Tbsp cooking oil
• 1 Tbsp peanut butter

In your mug, stir together the dry ingredients (flour, cocoa powder, sugar, baking powder, and a pinch of salt). Make sure there are no clumps.

Stir in the vegetable oil and milk until the mixture is smooth. Drop a tablespoon of peanut butter into the center and put it down into the batter.

Microwave on and for one minute and then enjoy!