Marc Matsumoto

Minute Molten Peanut Butter Cake

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When it comes to cooking at home, I’m all about making food with a good taste to effort ratio. By that measure, this peanut butter cake probably has the best ratio out of anything that’s ever come out of my kitchen.

For roughly one minute of work, you’ll be rewarded with a rich tender cake, covered in a gooey peanut butter sauce that tastes like it could have come from the kitchen of a 3 Michelin star restaurant.

It’s a flourless cake, which means it’s gluten-free. Aside from making it Celiac friendly, this makes it easier to make because you don’t need to worry about over-mixing the batter. It’s also very flexible because you can adjust the texture of the cake by the amount of time you cook it. On the low end, you’ll end up with a tender molten cake covered in a rich sauce. Cook it a little longer, and you’ll have a moist fluffy cake that can be frosted.

You’ll probably need to experiment with the timing for your microwave the first time. I recommend setting the microwave for 1 minute for the first cake, then stopping it when it looks done. Once you have the timing down the rest of the mugs should be a piece of cake!

For some variation, try using flavored peanut butter like Mighty Maple, Cinnamon Raisin Swirl, or Dark Chocolate Dreams, but be sure to halve the amount of sugar since the peanut butter is sweetened.

Prep time: 40 seconds
Cook Time: 20 seconds
Total time: 1 minute
Yield: 6 mini cakes

Peanut Butter Minute Cake

Ingredients

Ingredients

For the cake
2 teaspoons vegetable oil
1/4 cup sugar
1/2 teaspoon baking powder
2 eggs
1/4 cup Smooth Operator peanut butter

Directions

1. Divide 2 teaspoons of vegetable oil between four microwave-safe mugs. Use a clean finger to spread the oil all over the bottom and all the way up the sides of the mug, and pour out any excess oil. It’s important that you give the mug a thick even coat of oil otherwise the cake will stick to the mug and become lopsided.

Coat Mug In Oil

2. Add the sugar and baking powder to a bowl and whisk together. Add the eggs and peanut butter and whisk until smooth. Divide the mixture between the four mugs.

Minute Molten Peanut Butter Cake

Minute Molten Peanut Butter Cake

Minute Molten Peanut Butter Cake

Minute Molten Peanut Butter Cake

3. Microwave each cake separately. It’s done when the cake rises to the top of the mug (about 19 seconds in my 1000 watt microwave). Since microwaves vary in power, you may want to set the microwave for a minute for your first cake and stop it when it’s risen to the top.

The cake should be moist and tender on the inside and molten on the outside. If you prefer your cake cooked all the way through, you can leave it in the microwave for a few additional seconds, but don’t overcook it or it will become rubbery. See Marc’s amazing video on this recipe.

Minute Molten Peanut Butter Cake

Minute Molten Peanut Butter Cake

Minute Molten Peanut Butter Cake

Minute Molten Peanut Butter Cake

Minute Molten Peanut Butter Cake, 8.0 out of 10 based on 5 ratings

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11 Responses to Minute Molten Peanut Butter Cake

  1. angela@spinachtiger says:

    Never saw anything like this. Now what would make it even better? Chocolate sauce.

  2. Kelsi says:

    What a great recipe- one mixing bowl and fast baking in a microwave! Thanks for the tips about the different cookings times changing the texture of the cake.

  3. Keri says:

    Cool! Reminds me of Hungry Girl’s microwavable mug recipes she does with Egg beaters.

  4. Brigitte says:

    So for the PB sauce, is it just melted peanut butter?

  5. Deanna says:

    Is there another way besides the microwave? Microwaves are so unhealthy but I’d love to try it made another way.

  6. Cary says:

    Microwaves are not unhealthy but if you don’t have a microwave, I would imagine you could poach the cakes by setting the mugs in a big pot with maybe an inch of water on the bottom and steam them covered until they are cooked. Haven’t tried it though.

  7. Jen L. says:

    Do you think it would work veganized; with ground flax + water instead of egg?

  8. Andrea says:

    Sounds delicious. How to do it without a microwave but with a normal oven?

    • Em says:

      Don’t know how you’d do it in an oven but if you have a hob, I’d put it in a pudding bowl, cover top with foil or greaseproof paper, tying it on if necessary, and steam it over a pan of hot water.

  9. Jessica Longway says:

    Do you think it will work with something unrefined instead of sugar. Honey or maple syrup?

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Minute Molten Peanut Butter Cake