So I’ve been blogging for more than five months now, and in addition to sharing my own allergy-free recipe creations I’ve been exploring the delicious treats that other bloggers have come up with. Some have been spectacular, like when I combined Katie’s ‘growing oatmeal’ trick and Julie’s egg white oatmeal to create a ginormous bowl of protein-packed Snickerdoodle oatmeal! Others haven’t been so successful, mainly because I end up trying to adapt recipes to fit my own unique allergy needs. And there are some things I’ve steered clear of just because they seemed strange, like mug cakes. Whoever heard of making cake in the microwave? I just didn’t think it could work, and besides, I like ice cream way more than cake, so barely ever eat the latter.
Until now, that is. Because this weekend, I was craving some good old-fashioned cake. It’s very rare that I do, but Friday evening was my law school graduation ball (kind of like a prom) and while I drink very rarely these days, the champagne was flowing and it is the one thing I can slurp rather than sip without even realizing. I don’t drink beer or hard liquor, and tend to stick with one glass of wine at nice dinners, but on very special occasions, I wind up inhaling those flutes of bubbly! Oxford bops and balls, my best friend’s wedding – these are the typical times, and Friday evening was no exception, meaning I woke up Saturday having had a fun night that made me a wee bit tired and cranky (okay, more than a wee bit) and in need of something sweet to eat to settle things. For once, I’d run out of ice cream, and I wasn’t in the mood to make muffins or cupcakes. So I threw a bunch of ingredients together in a mug, stirred well, popped it in the microwave for a minute, and hoped for the best. I was pleasantly surprised by the result!
Rather than a traditional mug cake, I wound up with more of a puff, realizing that the addition of applesauce lent a moister texture that pillows when you stick a fork in it. Using part powdered peanut butter and part gluten-free sorghum flour made for a peanut butter-y, pillow-y treat that’s undeniably delicious. Pair with a smear of jam for a healthy PB&J cake-for-breakfast, or with some peanut butter cup ice cream for a divinely easy dessert – a Peanut Butter Puff-in-a-Mug.
- 2 Tbsp powdered peanut butter or peanut flour
- 1 Tbsp + 1 tsp gluten free sorghum flour
- 3 Tbsp applesauce
- 2 Tbsp milk of choice
- 1 Tbsp egg white
- 1 tsp baking powder
- 1/4 tsp sugar
- 1/8 tsp salt
- Butter or olive oil to grease mug
- Use butter or oil or spray to grease the inside of a large mug or 1-cup ramekin.
- Combine all dry ingredients in a small bowl, then add wet ingredients and stir very well.
- Pour mixture into mug.
- Microwave on high for one minute.
- Let cool and enjoy!
Do you like mug cake?
Have you tried any wacky cake flavors?
© 2015 Renaissance Runner Girl. All rights reserved.
renaissancerunnergirl 
YUMMY! Now I know what to make when my kids request pancakes at odd hours…they’d love this! 🙂
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You had me at peanut butter! MMMMMMMM.
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It really is a little puff, how cool is that. I made cake in a mug last night, wish I’d seen this first as I would have given it a go. Next time.
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