A Gooey, Melty Masterpiece in Minutes
When that peanut butter and chocolate craving hits hard, this microwaveable peanut butter chocolate cake has your back. It’s everything you love about a warm chocolate lava cake – molten center, soft cake edges, and deep cocoa flavor – made right in a ramekin with zero fuss and all without turning on the oven. The dreamiest easiest chocolate fix while being packed with 20g of protein.
Why You’ll Love this Microwaveable Peanut Butter Chocolate Cake
This isn’t your average chocolate mug cake. We’re talking a thick, luscious batter made from just five simple ingredients – no eggs, no butter, no stress. Just a microwave, a ramekin, and a few pantry staples. The real magic happens when you stuff the center with a square (or two) of dark chocolate and let it melt into a gooey lava cake situation. One minute in the microwave and BOOM. You’ve got the ultimate peanut butter chocolate microwave cake with a molten chocolate lava cake center that’s absolutely irresistible.
The top? Oh, we’re not skipping that. Add a scoop of cool whip, a drizzle of creamy peanut butter, and a sprinkle of flaky sea salt to take this microwave cake over the top. Every bite is soft, warm, and packed with that salty-sweet flavor combo we all love.
Whether you’re craving cake in a mug after dinner or need a quick afternoon pick-me-up, this single-serve dessert is a must. It’s quick, protein-packed, and honestly, way too good not to try.
Macros Per Serving
283 Cal | 35g Carbs | 11g Fat | 20g Protein
Recipe Card
Microwaveable Peanut Butter Chocolate Cake
Ingredients
Cake:
- 15 g Oat Flour (Higher Harvest by H-E-B)
- 15 g Chocolate Milkshake Protein Powder (Quest)
- 6 g Powdered Peanut Butter (PB2)
- ½ tsp Baking Powder
- 45 ml Non Fat Milk (Whole Foods)
Toppings:
- 27 g Sea Salt Extra Dark Chocolate Squares (Gatsby’s)
- 9 g Reduced Fat Whipped Topping (Cool Whip)
- 8 g Creamy Peanut Butter (Spread the Love)
- Flaky Sea Salt
Instructions
Cake:
- Add all your ingredients to a small bowl and mix until smooth.15 g (2 tbsp) Oat Flour, 15 g (2 tbsp) Chocolate Milkshake Protein Powder, 6 g (1 tbsp) Powdered Peanut Butter, 1/2 tsp Baking Powder, 45 ml (3 tbsp) Non Fat Milk
- Grab a small ramekin and spray with olive oil. Use a paper towel to spread and dab any excess.
- Pour in your cake batter and flatten it out.
Toppings:
- Then take your chocolate bar and break into squares. Press it down into the middle of the cake. Use a spatula to lightly cover up any of the exposed chocolate.27 g (0.33 bar) Sea Salt Extra Dark Chocolate Squares
- Microwave for 30-45 seconds. Temperatures will vary but I suggest only doing 10-15 second intervals after the initial 30.
- The top should be dry to the touch. Use a spoon to gently release the sides from the ramekin.
- Grab a plate and flip the ramekin over. Let the cake release.
- Add your cool whip and spread it to the top. Drizzle on the peanut butter and swirl it in. Finally, sprinkle with flaky sea salt and enjoy!9 g (2 tbsp) Reduced Fat Whipped Topping, 8 g (0.5 tbsp) Creamy Peanut Butter, Flaky Sea Salt
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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