Weeknight Cooking

Vegan White Peach Mug Cobbler With Cardamom

July 31, 2019
6 Ratings
Photo by James Ransom
  • Prep time 2 minutes
  • Cook time 3 minutes
  • Serves 1
Author Notes

I'll be honest: I didn't intend for this peach cobbler recipe to 1) germinate in a coffee mug, 2) take just five minutes to make, or 3) be totally, unequivocally vegan. But it is all of those things. As I tested variations on what I deemed to be a proper "single-serving peach cobbler" (a prompt I had given myself for my solo dining column, Table for One), I found that here it didn't make much sense to turn on the oven for a mere fistful of fruity biscuit. Especially in the heat of summer. Which is why the 12-ounce mug—that beautiful, versatile beast—found its way back into my life, this time as a gooey microwave peach cobbler. The microwave, surprisingly, bakes up a gorgeous sponge and bubbles up the brown sugar in a way that causes it to transform into toffee-like deliciousness, not to mention blanket the juicy white-fleshed peaches in a duvet of caramel.

Note: All microwaves are different, so you may need to adjust the cook times here according to your model and make. —Eric Kim

Test Kitchen Notes

Featured in: A 5-Minute Peach Cobbler That Just So Happens to Be Vegan. —The Editors

What You'll Need
  • 1 tablespoon olive oil
  • 3 tablespoons dark brown sugar, divided (use a vegan brand, if that matters to you)
  • 1 tablespoon oat, almond, or soy milk (regular is fine, too)
  • 1/2 teaspoon baking powder
  • 1 pinch ground cardamom
  • 1 pinch kosher salt
  • 1/4 cup all-purpose flour
  • 1 white-fleshed peach, cut into 1/8 wedges
  • 1 scoop your favorite vegan vanilla ice cream, for serving (optional)
  1. In a 12-ounce mug, whisk together the olive oil, 2 tablespoons brown sugar, milk, baking powder, cardamom, and salt until smooth. Stir in the flour.
  2. Top with the peach wedges, sprinkling over the remaining tablespoon brown sugar. Microwave 2 1/2 to 3 minutes, or until gooey and cooked through.
  3. Enjoy with a scoop of vanilla ice cream, if desired, but be sure to eat immediately (the brown sugar hardens as it sits).

See what other Food52ers are saying.

  • Eric Kim
    Eric Kim
  • Rosemary
  • Lucy
  • Simran
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

19 Reviews

Rosemary August 9, 2020
Good flavor, but waaayy too sweet. I even used a very tart pluot instead of such a sweet peach. I'll cut the sugar to 1 tablespoon total nest time.
Lucy August 28, 2019
How would I use frozen or canned peaches? Sounds wonderful!
Abby K. August 28, 2019
I used frozen and just did the recipe like stated.
Eric K. August 28, 2019
Thanks, Abby!
Simran August 28, 2019
Just made this and it was the best mug I've ever made!

I've got a very sweet tooth but this was way too sweet for me, even though I reduced the sugar by a tablespoon. A total of 2 tbsp is plenty. I also needed to add a splash more milk to loosen the batter

Subbed nectarines and added a pinch of cinnamon cuz I love it
Eric K. August 28, 2019
Cinnamon is lovely here. Glad you tried it and tweaked to your teeth. :)
Laurnie August 21, 2019
This was so good! Having never made a mug cake before, I was admittedly skeptical. But, I stumbled upon the recipe after having a really mediocre dinner and figured it was a sign! I ended up only using 3 tablespoons of sugar (none on top), which was plenty for me. Considering coconut sugar next time...since there will definitely be a next time.
Eric K. August 28, 2019
3 sounds good to me, too.
weshook August 10, 2019
Made this for my breakfast this morning. A bit on the sweet side for me, but I don't eat much sugar. Still, it was delicious and somehow tasted almost buttery. Since it was breakfast, I skipped the ice cream and topped it with a bit of coconut milk.
sf-dre August 7, 2019
I subbed in nectarines and white whole wheat flour, turned out great! Next time I may add oats to make it more like a crisp or crumble.
Eric K. August 8, 2019
That sounds like a great idea.
Abby K. August 7, 2019
Delish! Loved the cardamon in it. I did put in only 2T Brown sugar and used white whole wheat flour. I think I'll try Almond flour next time.
Eric K. August 8, 2019
Chloe August 2, 2019
This sounds yummy and perfect as a snack for my little one and I when were feeling for a little dessert after dinner but one that has wholesome ingredients not packed with sugar. I am interested in possibly substituting the all purpose flour with a coconut or almond flour, but am unsure if or how it would work out. Have you ever attempted to make this recipe with an alternate flour? Which one would you suggest if you have or if you were going to try?
Eric K. August 3, 2019
Hi Chloe! I have not tried those, but I think almond would work beautifully here, maybe even make it chewier and more delicious. Please let me know how it turns out?
Lori M. August 2, 2019
Yum, think I’ll pair this with the no-churn scotch ice cream this weekend.
Eric K. August 2, 2019
Aw, I love that.
weshook July 31, 2019
I'll be trying this...I have lbs and lbs of peaches. Yum!
Eric K. August 2, 2019
Lucky you! Let me know how it goes.