This quick, vegan, gluten free single serving dessert is what a peanut butter & jelly sandwich would taste like in a cake form…a healthy cake!
With batter made from powdered peanut butter, coconut butter and flaxseed meal, you’re already getting lots of protein and healthy fats. But when you use just a bit of maple syrup to sweeten and a splash of milk to bring it together, you’re golden! The fresh berries turn into a jelly-like consistency in the microwave, which gives you an end result of the perfect childhood sandwich, as a mug cake!
Whip up one (or two – I won’t judge) the next time a craving for PB&J hits. That’s exactly what inspired me to develop this!
PB2 and Jelly Mug Cake
- 1 tbsp coconut butter, melted
- 1 tbsp flaxseed meal mixed with 3 tbsp water (to form a gel)
- 3 tbsp PB2 (powdered peanut butter)
- 3 tbsp soy milk or other nondairy milk
- 1 tbsp maple syrup
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/4 tsp vanilla extract
- 5 fresh blackberries (or 1/4 C of other fresh berries)
In a small mixing bowl, mix flaxseed meal with water to create a gel.
In a microwave-safe mug, glass bowl or ramekin, melt coconut butter.
Transfer melted coconut butter to the flaxseed gel. Add the rest of the ingredients, except for the berries.
Stir together VERY well. Transfer batter back to the container you used to melt the butter. Place fresh blackberries into the batter.
Cook in the microwave on high for 2 minutes. Let cool a bit before digging in and