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Brownie Mug Cake

gluten free vegan brownie mug cake

Grab your favorite mug. It’s time for dessert!

A handful of ingredients magically transforms into a brownie in less than a minute. And this recipe is oh so sensible. Unlike some of the microwave wonders posted previously.

I’ll bet you have the ingredients on hand already. Almond meal, cocoa powder, sugar, and coconut milk? Yes, I thought so.

If you’re feeling wild, add some chocolate chips to the batter. Or a swirl of peanut butter. My gosh.

You never know what the future holds.

Brownie Mug Cake

1 small brownie

Gluten free, vegan, and better than you'd expect from a microwave. Baking soda is optional, but gives the brownie a cakier texture. Update: See notes after recipe for alternative cooking ideas.

Ingredients

  • 2 tablespoons coconut milk (creamy part is best)
  • 2 tablespoons almond meal
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar (coconut or whatever you like)
  • ½ teaspoon vanilla bean paste
  • Pinch of baking soda, optional

Instructions

If the coconut milk is solid, heat it up a bit for easier blending. Combine milk with almond meal, cocoa powder, sugar, and vanilla. Stir well. The batter will be thick and pretty much like regular brownie batter. Taste it. The things we do for quality control!

Pour batter into a four ounce ramekin or small mug. No need to grease the cup unless you feel like it. Cook brownie for 45 seconds at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Undercooking will make it more of a brownie pudding. Still good.

http://freerangecookies.com/2015/05/26/sensible-brownie-mug-cake/

brownie mug cake

This brownie is begging to be topped with ice cream. Missed connection above. Needless to say, I’m extremely disappointed in the food stylist. So please, have an extra scoop atop a brownie for me.

No microwave? Here are some alternative cooking ideas:

1) Use a skillet. I wrote about the stove top method here for the DIY Healthy Cookies. In order for the brownie to maintain some kind of structure, cook the batter inside a small greased (heat resistant) cookie cutter in the pan. Maybe use a miniature skillet.

2) Chill batter in fridge for a few minutes first, then cook it like a pancake. If your flip is a flop, scramble it like an egg. Served with yogurt, it’s a unique addition to breakfast.

3) Use your actual oven to bake a batch of Resolution Brownies or Fudgy Vegan Brownies. Both of those recipes are my faves. Store extra brownies frozen to defrost as needed.

Comments

  1. This looks so easy and delicious!

  2. YUM! I love mug cakes and you are the queen of fabulous mug cakes! 🙂

    Shirley

  3. i don’t care for coconut milk and can’t tolerate soy would it work with regular milk, almond, rice ,cashew?

  4. Hello. I don’t own a microwave. How long and at what temperature do you think this should bake for?

    • Sorry, but I haven’t baked it in an oven. If I didn’t have a microwave, I’d bake a batch of Resolution Brownies or Fudgy Vegan Brownies. Another option if you really want to make this single serving brownie – use a skillet. I wrote about the stove top method here for the DIY Healthy Cookies. In order for the brownie to maintain some kind of structure, cook the batter inside a small greased (heat resistant) cookie cutter in the skillet. Cook for about 3-4 minutes on medium-low heat then flip brownie over. Turn heat down to lowest setting after you flip. Cook for another 3-4 minutes, covering pan with a lid. Hope that helps!

  5. I didn’t have almond meal and vanilla bean paste and the rice flour I used was way too dry for 2 tablespoons of milk. What would you suggest to fix this when using coconut or rice flour?