Comments on: Peanut Butter Mug Cake

By: Addison

Addison — Wed, 11 Jun 2025 03:19:42 +0000

In reply to Jeri. Hi Jeri! I haven't tried a protein shake powder, but if you enjoy the flavor, it should work fine. Enjoy!

By: Jeri

Jeri — Wed, 11 Jun 2025 01:43:20 +0000

I have vanilla protein shake powder. It’s that what I should use or is there a different kind of protein powder not meant for shakes?

By: Shannon

Shannon — Mon, 18 Nov 2024 01:44:56 +0000

I followed the instructions and measurements exactly, and at 60 seconds it was still pretty wet so I did increments of 10 seconds till I thought it was more formed, but when I ate it was just the consistency of wet sand and was like hot cookie dough. Flavor was good, just wasn’t cakey or cookie-like in texture. Not sure what went wrong.

By: Addison LaBonte

Addison LaBonte — Fri, 02 Aug 2024 23:40:52 +0000

In reply to Rachel. Thank you so much, Rachel! I love that you were able to modify this recipe to work for your ingredients. I appreciate your kind words!

By: Rachel

Rachel — Fri, 02 Aug 2024 20:28:33 +0000

Love this recipe!! I modified it a bit because I didn’t see that it called for natural peanut butter that was only peanuts and salt, so I used Skippy Natural (which also has a bit of oil and sugar) which is what I had on hand. I also used PB Fit as my protein powder (regular peanut flavor). I used soy milk as my milk choice and due to the thickness of my Skippy peanut butter, I added about 1/2 C instead of 1/3 C until it was thinner like a cake batter. I only have really small ramekins (I will try one or two next time) so I used a regular soup bowl. I microwaved it for 50 seconds and then added time 10 seconds at a time just as the recipe called for until the middle was mostly done. I didn’t want to over bake it. Overall it was about 90 seconds.
The middle honestly tasted like peanut butter frosting when I checked for doneness! I let it sit for about a minute after putting dark chocolate chips on and the middle set most the most part. The outer edges of my cake are more cakelike, not spongey at all, and the middle is more like a soft, warm peanut butter cookie.
A vanilla or chocolate protein powder would have added a little more sweetness than PB Fit so I might add a little more coconut sugar next time but honestly I have no complaints!
I’m happy with how versatile this recipe was with my modifications and it was a delicious protein packed snack! I have tried multiple recipes from Addison in the past and they’ve all been excellent!