This vegan mug brownie is done within 3 minutes, no oven required (only a microwave) and entirely done in a mug! So simple, quick and delicious! We love the gooey and fudgy texture, plus this single portion cake recipe is made without eggs and completely dairy-free.
This vegan microwave brownie comes right in time for the summer. It is super gooey, quick and easy, very rich in chocolatey flavor with such a nice brownie-ish texture. Plus, it is cooked using a microwave, so you don't have to turn on your big oven when it is hot outside.
I'll also make this vegan mug brownie any time of the year simply when craving chocolate cake, but want it done quickly and without any fuss. Or, whenever I want a single portion cake, so I am not stuck with tons of leftovers to eat. Actually, this recipe also makes for the perfect late-night sweet snack.
It is entirely done within 3 minutes and you will only need 6 simple ingredients to make it. There is no refined white sugar and you will be using raw cacao powder to make it (although cocoa powder works too), so this recipe is a little healthier than a classic ultra sweet brownie recipe that's loaded with butter or oil.
You will end up with a brownie texture that's nicely fudgy while being studded with melted dark chocolate chips. I keep it a little undercooked, kind of like a half baked brownies, which makes it the best.mini.brownie.ever.
What's a mug cake
Just in case you are new to it, a mug cake really is what the name says: a one-portion cake entirely made in a mug!
The ingredients are usually pretty simple and all stirred right inside a mug. The cake is cooked in a microwave without having to transfer the batter to a baking dish and is done within 1-2 minutes.
You can then eat it right in the mug with a spoon, amazing!
Mug cakes also are so simple, everyone can make them. If you feel like making a whole cake is just too much, then you gotta try making mug cakes! I make them with my kids and they love them.
As a side note, this recipe differs slightly from my other mug cakes as it does not contain baking powder. The batter won't rise much while baking, which will give you a more typical brownie fudgy consistency.
What kind of mug to use
You can really use many different kind of mugs to make it, although I found that I had better result when using a wider and shorter kind of cup. It does cook more uniformly that way.
If using a different shape of mug, then you might want to adjust how long you bake it for so you don't end up with a cake that's dry or overcooked.
So, aim for a wide 8 oz size mug or bowl that's microwave safe.
Ingredients you'll need
- Regular all-purpose flour: I haven't tried using whole wheat flour yet, but I'm thinking that swapping up to half the amount with it should work.
- Raw cacao powder: cocoa powder works too.
- Coconut oil: use a refined coconut oil to avoid coconut flavor, but both kinds will work.
- Maple syrup: feel free to swap for other kind of liquid sweetener.
- Plant-based milk: any kind works! I love using oat milk.
- Chocolate chips: I used the vegan dark chocolate chips from Enjoy Life. Mini chips are better for this recipe as the cake is small and they will distribute better.
How to make it
Start by melting the coconut oil in the mug. I usually warm it up for about 45 seconds, stir and then keep warming 10-15 seconds at the time until completely liquid.
Then, add the plant-based milk and maple syrup and stir to combine.
Add the flour and cacao powder and stir until uniform. You want to make sure there are no dry clumps left but also avoid over mixing the batter. Start with a fork, then use a spatula to scrapes the sides so there is no dry flour left, especially at the bottom.
Once the batter is done, add the chocolate chips and fold them in by stirring once or twice.
Cooking time will vary depending on the strength of your microwave.
Start by baking the cake in the microwave for 60 seconds. Then, check for doneness: you want the center to look shiny and even a little undercooked with the sides looking done. It is important not to overcook it or it will turn dry and rubbery. A little UNDERDONE is best! Then, if you think it is not cooked enough, put it back and cook for 10 more seconds. Repeat until done to your liking.
Once done, let the mug rest for about 1-2 minutes. It will finish up cooking during that time, but also will cool down slightly so you can eat it without burning your mouth. That's why I prefer to slightly undercook it since it does cook a little more while resting.
And voila! Garnish if you wish and enjoy right away!
Watch how to make it
- The most important take away is to NOT OVERCOOK the mug cake. There is no eggs in this recipe, which allows you to slightly under bake it. If you know you have a strong microwave, then even start with 50 seconds and watch for doneness at that point.
- Also, try to not over stir the batter. It takes a little bit of stirring to combine the cacao powder very well, but keep stirring until it comes together, no more.
- This mug cake is at its best when just done, as the gooey texture changes a bit over time. I would not recommend making it ahead.
Recipe variations and serving suggestions
Feel free to change up a few ingredients to make it your own! Here are a few ideas:
- Make it even stronger in chocolate flavor by dissolving a small amount of instant coffee (about ¼ teaspoon) when you stir in the liquids together. Also, try adding vanilla extract for more depth in flavor.
- For a nice crunch, add some chopped walnuts or pecans to the batter.
- Swap the dark chocolate chips for vegan white chips for a fun change.
I like to serve this vegan mug brownie topped with a scoop of vegan ice cream and a drizzle of tahini caramel sauce. The ice cream slightly melt over the warm brownie, it is so delicious. Also amazing with vegan whipped cream or a dollop of date caramel. Try adding a drizzle of peanut butter, some sea salt and fresh raspberries.
It could definitely be because you didn’t measure the ingredients properly. When you scoop the flour, then try not to pack the spoon real tight but instead fluff the flour in your container before scooping it and even its surface using a butter knife. Also, avoid overcooking the brownie and do not over mix the batter once it comes together, which could turn the cake rubbery.
No, I don't recommend it. It dries out easily over time.
I haven't tried using a gluten-free flour yet, but I believe that the 1:1 gluten-free flour from King Arthur should work.
If you don't have a microwave or simply try not to use it, then yes, you could bake it in the oven. To do it, pre-heat the oven to 350º and then bake for about 10 minutes. You will have to estimate baking time: simply take it out when it looks mostly done with the center still a little shiny or almost raw. Let it rest for a few minutes before enjoying.
More mug cake recipes you might like
I hope you like this vegan mug brownie as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Mug Brownie
- 1 tbsp coconut oil
- ¼ cup maple syrup
- 2 tbsp plant-based milk
- 5 tbsp all-purpose flour - (or ¼ cup + 1 tablespoon)
- 3 tbsp raw cacao powder
- 1-2 vegan dark chocolate chips - optional
- Transfer the coconut oil to a wide microwave-safe mug and warm up for 45-60 seconds in the microwave or until completely liquid.
- Add the maple syrup and plant-based milk and stir well.
- Then, add the flour, cacao powder and stir until the batter is uniform and combined while avoiding over mixing. I like to start with a fork and then finish up with a spatula to scrape the sides and bottom.
- Add the chocolate chips and fold them in the batter.
- Cook in the microwave for 60 seconds and then check for doneness. You want the sides to be cooked through with the center still a little shiny and even slightly undercooked. Do not overcook the cake or it will turn dry-ish. Let the cake rest for 1-2 minutes before enjoying.
- I do not recommend to make this recipe ahead as the texture changes over time.
- It is important NOT TO OVERCOOK the mug cake. I even like it underdone in the middle, kind of like half baked brownies, which makes it nicely gooey and fudgy. I tested cooking it longer and it turned out rubbery, so be careful.
- You can add walnuts, vanilla extract or even some instant coffee powder to make it deeper in chocolate flavor.
- Serve right away while still warm. I like it topped with vegan ice cream and a drizzle of tahini caramel, but also amazing garnished with vegan whipped cream, sea salt, peanut butter, etc.