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One Minute Peanut Butter Cake

Picture this scene: it’s 8:30 in the evening. The sky is just starting to get dark outside your living room window. You ate a delicious, healthy and veggie-filled dinner a few hours ago and now you are ready to sit down to the most recent episode of So You Think You Can Dance and dive into a decadent plate of dessert.

Oh wait, you have no dessert.

No chocolate, no cookies, no ice cream, no cake, no pie, not even a Jordan almond. What’s a girl to do?

Well she’s to go to her microwave.

You can make a delicious, fluffy, moist peanut butter cake in your microwave in about one minute (30 seconds mixing, 30 seconds zapping). It even has frosting (as any good cake does). This is portion control and convenience at their greatest.

The options are also pretty endless. Toss in a tablespoon of chocolate chips for a chocolatey and gooey kick (like I did) or a few peanuts for an earthy crunch. Or leave it plain for the quickest and easiest route to dessert o’clock.

One Minute Peanut Butter Cake

One Minute Peanut Butter Cake

Yield: 1 cake
Prep Time: 30 seconds
Cook Time: 30 seconds
Total Time: 1 minute

You can make a delicious, fluffy, moist peanut butter cake in your microwave in about one minute. It even has frosting!

Ingredients

  • 1 egg, beaten
  • 1 tablespoon brown sugar
  • 1/2 teaspoon baking powder
  • 1 heaping tablespoon flour
  • 2 tablespoons peanut butter
  • 1 teaspoon milk
  • 1 tablespoon powdered sugar (give or take)

Instructions

  1. In a small bowl, whisk together egg, brown sugar, baking powder, peanut butter and flour.
  2. Pour batter into a greased ramekin. Microwave for 30 seconds.
  3. While the cake is microwaving, stir together milk and powdered sugar, adding more powdered sugar if necessary to thicken frosting.
  4. Remove cake from ramekin (or don’t), pour frosting over top.
  5. Enjoy!

Notes

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 363Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 186mgSodium: 474mgCarbohydrates: 33gFiber: 2gSugar: 20gProtein: 14g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

© Cassie Johnston
Cuisine: American / Category: Desserts

 

Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

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316 Comments

  1. Oh my! I made this tonight and it was heavenly! It was just what I needed. I used a teaspoon of nutella on top of the two tablespoons of peanut butter and chocolate chips. It was a great combo! I will be making this frequently. 🙂

    Reply

  2. Being quite the baker myself.. I was a little hesitant to try this.. However, like most people, I needed dessert and was too lazy to bake a time consuming cake. So.. I tried this.. DELICIOUS!! Instead of the powdered sugar glaze.. I melted chocolate and drizzled that on it. I also used chunky peanut butter to give it some texture.

    Genius 🙂

    Reply

  3. Thank you Stumble! This obviously won’t win a Pillsbury bakeoff, but late on a Saturday night, this worked like a champ! Completely surprised! Will try different toppings, probably chocolate to make a Reese’s cake.

    Reply

  4. this is actually a very reasonably good tasting cake, considering its method and level of ease. it actually tasted like cake! i microwaved it for 40 sec though i think next time i’ll do 30 sec. i’ll also be interested in adding cocoa to this to make it an easy chocolate cake.

    Reply

  5. I didn’t have any baking powder so I had to substitute with pancake mix as someone mentioned before for flour. Turned out pretty great although I had to microwave a little longer (not sure but it might just be due to crappy microwave) I mixed some cinnamon, vanilla, and nutmeg into the glaze- delicious 🙂 awesome idea.

    Reply

  6. I tried this, substituting the peanut butter for nutella and it turned out beaut when served with fresh cream or ice cream! Like brownies in a few minutes! <3

    Reply

  7. This seems amazing! But can I make it with out the peanut butter becuase my sons allergic? It would really help out! Thanks!

    Reply

    1. You could try other kinds of nut butters (almond, sunflower, coconut, etc.) but I’ve never tested it. If you try it, let me know!

      Reply

  8. As I sit here stumbling, with an 8 month old laid asleep, across my lap, I think about HOW HUNGRY I am, and that my sweet tooth is SCREAMING at me. Then I find this, and I see that I, indeed, have EVERYTHING on this list. My mouth is watering as I type. xoxo

    Reply

  10. It WORKS! I made this successfully with these modifications:

    subbed a 1/2 to a scant tbsp coconut flour for the flour
    subbed a tbsp xylitol for the brown sugar

    the rest was pretty much the same except I didn’t do frosting, I used sugar free chocolate syrup, and I didn’t have a ramekin so I did it in a microwave safe bowl. Also, mine took a minute instead of 30 seconds, but that might just be because of my microwave or the coconut flour. Very pleased with this!! I now have a dessert I can whip up super fast when I NEED something sweet. <3

    Reply