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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. Just tried some, baked it in the same bowl I whisked everything in. Sticky, but delish. No icing for me this time, maybe next. Good job!

        Reply

        1. If you don’t like it stick, you can microwave for a few seconds longer, but be warned, it gets very dry, very fast. Glad you liked it! 😀

          Reply

  2. Well that sounded too easy. Im sure to try this out on the weekend and will try to add my own sweet ingredients. Thank you for this simple recipe.

    Reply

    1. Hmm, well you can always eat the cake without the glaze, although I tend to think it is too dry that way. Do you have any chocolate sauce to drizzle on? Or a scoop of ice cream would work well too. If all else fails, maybe some maple syrup or honey.

      Reply

      3. mmm…i tried the jam idea and it is delicious!!! i had all theingredients for the icing but i just couldnt pass up the jamidea!!

        Reply

  4. LOVED this! Didn’t have any chocolate chips in the house so i mashed up some bananas and broke up a few pieces of cappucino flavored dark chocolate and it was amazing! thank you so much!

    Reply

  5. I only have 30 seconds to post this (my cake is microwaving) but I have to say that this recipe is PURE GENIUS. Thank you!!!!! (PS – want to make this lower calorie? Use PB2 from Bell Plantation. It is REAL peanut butter but only 52 calories for 2T)

    Reply

  6. This sounds delicious but I don’t have a microwave…do you know if and how I could cook it in the oven?

    Reply

    1. Not entirely sure (another commenter is going to test it out and report back) but a wild guess is between 10-15 minutes in a 350° oven. But do the toothpick test often because it might be much less than that or much more.

      Reply

  9. OH MAH GAWD. this is amazing!! i had everything except for the flour, so i just used pancake mix. hahaha but it still came out DELICIOUS!! I LOVE THIS RECIPE.

    Reply

  10. I love portion control recipes like this! But I don’t have a microwave! How long would it take to bake in an oven at 350 degrees?

    Reply

    1. Hmmm! Just a rough guess would be 10-15 minutes, but I really have no idea. I’d put it in and then do the toothpick test every few minutes or so and then you’ll know for the future. Let me know the results, if you don’t mind, and I’ll add ’em to the recipe!

      Reply