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.
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.
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Notes
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.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.