This mug cake is perfectly velvety, fluffy and sweet with a touch of vanilla and a few little chocolate bites in there and it's topped with a beautiful creamy vanilla topping, you'll love it!

And on top of that it's even healthy, no refined sugar, no oil but full of flavor and goodness!


Mug cake:

-4 TBSP oat flour (or spelt flour, all purpose flour, wheat flour etc.)

-1/4 TSP baking powder

-a pinch of salt

-1 TBSP maple syrup

-1 TBSP peanut butter

-1 TSP vanilla extract (optional)

-3 TBSP plant milk

-a handful chocolate chips

Cream topping:

-2 TBSP coconut cream (refrigerate 1 can of coconut milk overnight and scoop out the hard part)

-1 TSP maple syrup

-1/2 TSP vanilla extract


1. Preheat the oven to 180 Celsius/360 Fahrenheit and mix up the mug cake batter.

2. Slightly grease a mug or a ramekin and fill in the batter.

3. Bake for 15 minutes whilst whisking up the vanilla topping.

4. Let the mug cake cool down for a few minutes and serve with a spoon of the vanilla cream. Enjoy!

Try it yourself and tag me with #fitgreenrecipes 💚