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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 270.9
  • Total Fat: 18.1 g
  • Cholesterol: 93.5 mg
  • Sodium: 245.2 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 10.1 g

View full nutritional breakdown of Cocoa and Peanut Butter Cake in a Mug calories by ingredient
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Cocoa and Peanut Butter Cake in a Mug

Submitted by: JOINIK


Number of Servings: 2

Ingredients

    4 tbsp Flour
    3 tbsp Splenda
    1 tbsp Cocoa
    1/8 tsp Baking Powder
    2 tbsp Peanut Butter
    1 Medium Egg
    4 tbsp Milk
    1 tbsp Oil
    1/4 tbsp Vanilla Extract

Directions

1. Put all ingredients in a mug.
2. Mix hard.
3. Zap in the microwave for 3 minutes.
4. Enjoy!

Makes one cake, to be cut and shared between two people.

Number of Servings: 2

Recipe submitted by SparkPeople user JOINIK.






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Member Ratings For This Recipe

  • I tweaked this in all directions! PB, cocoa, sugar, baking powder, oatbran and flaxseed, bound together by kefir. Made half the quantity. cals came out the same. I shall now make a mix of the dry ingredients, and add them to the PB, softened in the microwave, and stir it up with kefir. - 2/26/14

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  • Love this recipe but because I don't have flour I substituted oat bran and only used three T. I also used pb2 instead of peanut butter and water instead of milk. I used one tsp oil instead of one T and a large egg instead of medium. Those changes brought the calorie count to 278 so I ate it all! :) - 10/19/13

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  • i tried it as soon as i read it, it came out great, i prefer it a little sweeter,so next time,a little more splenda,i thought a tab of butter would make it a little less spongy...
    it was fun,but i started to get worried when it rose above the mug,but it was perfect.....made it in a 16 oz mug - 11/6/12

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  • Found it quite dry. I'd say add extra egg, or something else. Flavour was alright, but I'd say add more peanut butter. - 11/6/12

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  • This quenched the sweet tooth. I changed it a little. I used an extra large egg, and used skim milk and substituted the oil for a little diet soda. Pretty good, very fluffy. I re-calculated it with my extra large egg and omitting the oil and it came to 333 cal. Not sure why it would be so much more? - 1/24/10

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  • Texture was good for a microwave cake, but it wasn't sweet enough. - 10/7/08

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  • 0 of 1 people found this review helpful
    souunds good ill try i love do bake healthy dessert. wsp. from this website - 8/14/08

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  • WOW! I couldn't believe how good it was! Even with my subs (egg whites and wheat flour) it was still pretty darned good! Only other thing I'd do is add more Splenda, but fat free whipped topping should fix that! Thanks for the recipe!!! - 8/8/08

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  • I think it would have been better if I had remembered the vanilla. Also, I used egg substitute and next time I will use the Splenda Brown Sugar Blend. It was good. - 8/7/08

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  • This is a wonderful treat, more than enough for 2
    people, topped with sugar free cool whip, spectacular! - 8/7/08

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  • yummy very good - 8/7/08

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  • Could you please tell me what wattage the microwave was to give me an idea of cooking time? - 8/7/08

    Reply from JOINIK (8/7/08)
    I use an 800 watt microwave for 3 minutes.


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