Single-Serving Chocolate Peanut Butter Microwave Cake
Remember that Peanut Butter Microwave Cake (with a delicious PB Frosting!) from wayyy back last April?  Well, that recipe just got even better because now chocolate is in the picture!  This healthy single-serving Chocolate Peanut Butter Microwave Cake is packed full of chocolate and peanut butter flavor, but without all the sugar, butter and oil you might expect from such a tasty dessert breakfast.  You’d never know this super easy five-minute cake is secretly healthy  😉
Single-Serving Chocolate Peanut Butter Microwave Cake
^^ See how moist it is?
This cake is sugar free, gluten free, high fiber, high protein, eggless and vegan.  Now I’ve gotta admit, that sounds kinda gross and off-putting…  like the words you’d use to describe a stick of celery…  but trust me, this cake is 100% delicious, mouthwatering and addictive.
Chocolatey, peanut buttery, sweet, moist and filling — that certainly sounds like a decadent cake rather than something nutritious, right?  Well this breakfast cake has the best of both worlds…  it’s a dessert with benefits!  Just like the logo of this blog  :)
desserts with benefits - healthy dessert recipes
Where decadence and health become one!

Single-Serving Chocolate Peanut Butter Microwave Cake

Prep Time: 5 minutes

Cook Time: 5 minutes

Yield: one serving

Calories per serving: 260

Single-Serving Chocolate Peanut Butter Microwave Cake


  • 7g (1 tbs) Ground Flaxseed
  • 1/3 cup Unsweetened Almond Milk
  • 62g (1/4 cup) Unsweetened Applesauce
  • 4 packets Truvia
  • 1/8 tsp Salt
  • 10g (2 tbs) Regular Cocoa Powder (unsweetened)
  • 23g (3 tbs) Oat Flour
  • 23g (3 tbs) Peanut Flour
  • 1 tsp Baking Powder


  1. In a medium-sized bowl, stir together the flax and almond milk.
  2. Stir in the applesauce, truvia and salt.
  3. Stir in the cocoa powder, then the oat flour, then the peanut flour (stir mixture for about a minute to make sure all clumps are gone)
  4. Last, stir in the baking powder. Pour batter into a 5" baking dish and microwave for ~5 minutes, or until surface springs back when tapped.
  5. If you want a high-protein, guilt free Peanut Butter Frosting to top the cake off, check out this recipe!


This recipe is: eggless, sugar free, high fiber, high protein, gluten free and vegan!

nutrition label Healthy Single-Serving Chocolate Peanut Butter Microwave Cake
What a healthy, guilt-free breakfast, huh!  With 260 calories, 9g of healthy fats (no butter here), 12g of filling fiber, 8g of natural and unrefined sugars (from fruit only) and 18g of satiating protein, you will be full and happy for hours on end.  This cake is so nutritious and balanced that you can have it for breakfast, lunch, a snack and dessert.  Mmmm, sounds good to me  :)
Single-Serving Chocolate Peanut Butter Microwave Cake

Labels: Applesauce, Breakfast, Cakes-and-Cupcakes, Chocolate, Eggless, Flax, Gluten-Free, High-Fiber, High-Protein, Microwave-Baked, Nutrition-Label, Oat-Flour, Peanut-Butter, Peanut-Flour, Single-Serving, Sugar-Free, Vegan

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Comments (13)

  1. Marie-Helene: January 10, 2014

    You must be reading my mind! I’m on a microwave cake spree from your website. Yesterday, I made the peanut butter microwave cake with the frosting for my BF and I and. All day long we kept reminiscing how delicious breakfast was. I just finished the last crumbs of the chocolate buckwheat cake. And now I see this recipe? Squeee!

  2. dessertswithbenefits: January 10, 2014

    Oooo yay I’m glad you like my microwave cake recipes 😀
    Hopefully you like this one too!!

  3. Penelope: January 10, 2014

    What is the little cocotte with handle you are making it in? I would love to get one to try it too (if you have a link to it on a site or amazon that would be great!)…I just have ramekins and this would make it so much easier to make this. Thanks!

  4. dessertswithbenefits: January 10, 2014

    I’m sorry, I have no idea where they are from (they belong to my mom, and I recall her having them for over a decade)!!
    However, they look pretty simple, cheap and easy to find. I’m sure they’re on Amazon, at Crate & Barrel, Williams Sonoma or Sur La Table (aka, the best stores EVER!)
    Hope you like the cake :)

  5. Nadja: January 10, 2014

    Hi Jessica! Is there anything I could use instead of Truvia? For example agave or honey?

  6. dessertswithbenefits: January 10, 2014

    You can omit the Truvia in the cake if you like and simply top the baked cake with a drizzle of honey, pure maple syrup or agave. If you think you need some extra sweetness, just add some fruit on top too (diced strawberries and sliced bananas are delicious)!!

  7. Kira - HealthAble Old Soul: January 10, 2014

    What a great idea with agave – super yummy! I would be curious how that would taste against the chocolate and peanut butter!

  8. kokoronagomu: January 17, 2014

    this looks great but i don’t use a microwave… is there toaster oven or oven suggestions?

  9. dessertswithbenefits: January 26, 2014

    You can use an oven set to 350 degrees Fahrenheit and bake for ~25-35 minutes, or until the surface of the cake springs back when tapped :)

  10. Jacki: February 10, 2014

    I have noticed that many of your recipes use almond milk. I am allergic to almonds. Which would you suggest as a substitute, rice milk or coconut milk?

  11. dessertswithbenefits: February 10, 2014

    You can substitute the almond milk with any milk you like, like coconut milk, soy milk, rice milk or regular dairy milk :)

  12. Olivia: March 9, 2014

    Jess, this looks divine! I don’t want to buy peanut flour though because I suspect I wouldn’t use it for anything else. Could one substitute Peanut Butter? Thanks

  13. dessertswithbenefits: March 9, 2014

    I thought the same exact thing when I bought my first bag of peanut flour! But six bags later, I have found so many new ways to use it. Unlike PB2, peanut flour isn’t sweetened so you can use it in savory applications too (it makes a reeeally good Asian peanut sauce). Oh, and I probably used an entire bag for peanut butter icing purposes only 😉
    The only “downside” to peanut flour is that it has a very unique texture in baked goods, so it’s hard to substitute. It’s really absorbent, similar to coconut flour and oat flour. I’m not sure if peanut butter can replace the peanut flour here, but you can definitely give it a shot.
    I would recommend mixing 2 tbs of natural peanut butter with the wet ingredients, and increasing the oat flour to 1/4 cup. The “baking” time might also need to be adjusted but I’m not exactly sure how much.
    I hope this helps, and I hope the cake turns out!!

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