Smooth, cushy, eggless nutty spread cake blended with melty chocolate chips. This single serving mug cake is prepared in around 5 minutes.
It's been some time since I made a mug cake. Be that as it may, it's truly immaculate at the present time. Since despite the fact that I'm endeavoring to eat healthy, regardless I need a little treat. Furthermore, this single serving cake implies I won't be enticed to eat a whole full-sized cake or twelve treats.
This cake is best eaten warm, while the chocolate is still melty and gooey. Since this cake is eggless, the scrap is somewhat free. It's best eaten in the mug as it won't hold up well on the off chance that you endeavor to expel it from the mug. So I suggest you simply get a spoon and delve in.
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Ingredients:
- 4 tbsp all-purpose flour
- 1/4 tsp baking powder
- 1 tbsp granulated sugar
- 1/4 cup fat-free milk
- 3 tbsp creamy peanut butter
- 3 tbsp semi-sweet chocolate chunks or chocolate chips
Directions:
- In a microwave safe mug, add all ingredients except chocolate. Using a small whisk, mix vigorously until batter is smooth and no flour chunks remain.
- Stir 1 tbsp of chocolate chips into the cake batter. Add another 1 tbsp concentrated in the center/middle of the batter (so that when you dig into the center of your cake when it's finished, it has a concentrated amount of chocolate). Sprinkle remaining 1 tbsp on top.
- Cook in the microwave at full power for about 1 minute. If cake batter is still gooey, cook for an additional 15 seconds. Allow cake to cool a few minutes before eating. Cake is best eaten warm.
For more detail : bit.ly/2HTD3f4
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