It's a mouthful, but these chocolate - peanut - butter - mug cakes are worth your time.
Thank you to Laura from @fortheutterloveoffood for capturing these epic images & making us ALL hungry by just looking at them. For more in-depth advice on making this cake, her blog post can be found on her website here.
Thank you to Laura from @fortheutterloveoffood for capturing these epic images & making us ALL hungry by just looking at them. For more in-depth advice on making this cake, her blog post can be found on her website here.
A mug cake needs to be quick to make, a fudgey almost molten centre and be rich enough in taste to be satisfying - This recipe ticks all of these boxes and more. It can be ready in 5 minutes, is protein rich and is also gluten and refined sugar free.
Grab a mug & let's bake.
Grab a mug & let's bake.
INGREDIENTS:
2 Very ripe bananas
4 tbsp Smooth peanut butter
1 tbsp Vanilla protein powder
1/2 tbsp Buckwheat flour
1 tbsp Maple syrup
3 tbsp Raw cacao
METHOD:
Preheat an oven to 170oc.
Place all of the ingredients (with the exception of the Islands chocolate buttons) into a blender and blitz until smooth and combined.
Spoon into 3 individual ramekins and bake in the oven for 15 minutes (can also be microwaved for 90 seconds – 2 minutes for speed as well).
Enjoy.
