Last night I decided that I was going to experiment with making a gluten free chocolate mug cake. My husband and I often make wheat-based mug cakes for dessert, but I wanted to see if I could make it gluten free. I also wanted to experiment with adding peanut butter, cause who doesn’t want a super rich and fluffy cake full of melty chocolate chips and peanut butter?! YUM!

I was a little worried working with gluten free flour, as you have to get the texture just right for it to work. I thought I may need to experiment several times before getting the right ratio. When I first tasted a bite I was so excited, I hit the jackpot! The blend of oat & coconut flour worked perfectly in this recipe! It makes it so moist, like an awesome brownie/cake hybrid. Total deliciousness.

The gluten free flour actually made it fluffier and more moist than the wheat mug cakes that I make. If you’re looking for a lightened up treat, try these! They take around 5 minutes or less of prep time and just 2 minutes to cook!

This mug cake is a lot healthier than your average slice of sugar filled cake, but the flavor is incredible! It’s very rich and moist and chocolatey, perfect for a quick and healthy dessert!

For the full recipe head over to Blue Ridge Babe.

*This post was originally published on Joy’s website, Blue Ridge Babe. For more from Joy visit http://www.blueridgebabe.com.