Chocolate Peanut Butter Mug Cake

Dessert

Ingredients 2 servings

All-Purpose Flour, plus extra for rolling 4.0 tablespoon(s)

Gluten-Free Flour 4.0 tablespoon(s)

Cocoa Powder 3.0 tablespoon(s)

Brown Sugar 3.0 tablespoon(s)

Peanut Butter Powder 2.0 tablespoon(s)

Sunflower Seed Butter 2.0 tablespoon(s)

Whole Egg Powder 2.0 tablespoon(s)

Egg Replacer Powder 2.0 tablespoon(s)

Butter Powder 1.0 tablespoon(s)

Coconut Milk Powder 1.0 tablespoon(s)

Baking Powder 1.0 teaspoon(s)

Chocolate Chips 2.0 tablespoon(s)

Dairy-Free Chocolate Chips 2.0 tablespoon(s)

Water 8.0 tablespoon(s)

Dietary Restrictions

Eggs Nuts Wheat / Gluten Dairy

Recipe Instructions

Mix the dry ingredients together. Add water and stir until a smooth batter forms. Lightly grease the bottom of a pot with olive oil, then pour in the batter.

Cover tightly and cook over the lowest possible heat for 10–15 minutes, or until a toothpick or stick inserted into the center comes out clean. Top with chocolate chips while still warm.

The chocolate-peanut butter combination makes this a trail dessert people will look forward to after a long day outside.