These photos are probably incentive enough for you to make this single-serving lava cake…
but I have just a few things to write about it.
However, I won’t hold it against you if you scroll straight down to the recipe so you can make it rightthissecond.
I probably would.
First off: peanut flour. High protein. Low carbohydrate. Full of peanuty flavor for about the same calories as an equal amount of flour.
Have you tried it? I’m not sure if it is even available anymore, as I haven’t seen it on Trader Joe’s shelves in a few months. Why would they get rid of such a fantastic ingredient?! Fingers crossed they bring it back.
Anyway, if you have reserves I highly recommend dipping into your stash to make this cake.
Secondly: even without eggs, oil, or butter, this cake manages to emerge from the oven perfectly moist and spongy on the outside with that gooey chocolatey center that makes lava cake so incredibly enticing.
Thirdly: not much rivals the first forkful of cake that reveals a cascade of pudding-like batter laced with melted peanut butter.
Clearly, this is not a dessert to share.
In case there was any doubt, this plate was licked clean. No guilt included!
Peanut Butter Chocolate Lava Cake For One
Printer-Friendly Recipe
inspired by Life and Running In Iowa
| Name: | Peanut Butter Chocolate Lava Cake For One |
|---|---|
| Cuisine: | Fusion |
| Prep Time: | 5 minutes |
| Cooking Time: | 1 minute (microwave) |
| Total Time: | 6 minutes |
| Servings: | 1 serving |
| Yield: | 1 individual cake |
Ingredients
- 1/4 cup peanut flour
- 2 Tbsp evaporated cane juice, or other unrefined granulated sugar
- 2 Tbsp good-quality unsweetened cocoa powder (I used Equal Exchange Fair Trade Organic) – natural or alkalized
- 1/8 tsp baking powder if using alkalized (Dutch-processed) OR 1/8 tsp baking soda if using natural
- tiny pinch of salt
- 3 Tbsp milk of choice (I used unsweetened vanilla almond milk)
- 1 Tbsp plain Greek yogurt OR unsweetened applesauce for a vegan version
- 1/4 tsp pure vanilla extract
- warmed peanut butter, for drizzling
Instructions
Prepare Your Mug
Start by selecting a microwave-safe mug. Make sure it’s big enough to contain the cake as it rises during cooking but not too large to avoid overcooking. Grease the inside of the mug lightly with butter or cooking spray.
Combine Butter and Chocolate
I n a microwave-safe bowl, melt the butter and chocolate chips together. You can do this in 20-second increments, stirring after each until the mixture is smooth and well combined. Be careful not to overheat it.
Add Peanut Butter
Stir in the creamy peanut butter into the melted chocolate-butter mixture. This addition will give your lava cake that irresistible peanut buttery twist.
Mix Dry Ingredients
In a separate bowl, whisk together the granulated sugar, all-purpose flour, and a pinch of salt. This will ensure your cake has the right texture and sweetness.
Combine Wet and Dry Ingredients
Pour the melted chocolate mixture into the dry ingredients. Add the egg and vanilla extract. Stir everything together until you have a smooth batter.
Fill the Mug
Pour the batter into your prepared mug. It should fill it about halfway. This will allow room for the cake to rise as it cooks.
Microwave
Microwave the mug on high for about 45-60 seconds. The exact time may vary depending on your microwave’s wattage, so keep an eye on it. The cake is done when it’s set on the edges but still slightly gooey in the center.
Serve Warm
Carefully remove the mug from the microwave—it will be hot. Let it cool for a minute or two, and then dig in while it’s still warm. The center should be delightfully molten, and the combination of peanut butter and chocolate will be pure bliss.
Directions
- Preheat oven to 350°F. Lightly grease a 6 oz ramekin or small bowl.
- Whisk together the flour, sugar, cocoa, baking powder, and salt in a small bowl. Stir in milk, yogurt, and vanilla extract until well-incorporated.
- Spoon batter into prepared ramekin and smooth the top. Bake until the sides and top are firm and cooked through and the center is gooey and undercooked, about 11-12 minutes (a toothpick inserted into the center of the cake should come out covered in raw batter!).
- Run a knife around the outside of the cake, and carefully invert onto a plate. Drizzle with peanut butter.
Estimated Nutrition Per Serving
- Calories: 450 kcal
- Protein: 8g
- Carbohydrates: 45g
- Dietary Fiber: 2g
- Sugars: 32g
- Fat: 29g
- Saturated Fat: 14g
- Cholesterol: 133mg
- Sodium: 112mg
Please note that these nutrition estimates are approximate and can vary based on the specific brands and quantities of ingredients used.
Microwave wattage can affect cooking time, so it’s essential to keep an eye on the cake as it cooks to avoid overcooking. Enjoy your delicious Peanut Butter Chocolate Lava Cake!
