Who says the fudgiest of baked goods require several pots, pans and hours of baking? This vegan brownie mug cake with its beautifully glossy, chocolatey top is done in a matter of minutes and requires in one bowl.
With absolutely no help at hand since the lockdown, I have been trying recipes that take less time, less clean up and are more fun eating, which is how the vegan brownie mug cake came to be.
I just didn’t want to bake a big batch of cake. This time.
With the mug cake, there is no need to grease cake pans, preheat the oven and wait hours before you can dig in for that utterly satisfying chocolate-filled bite. In 1 bowl and 3 minutes, you have the fudgiest and gooiest dessert ever!
How to Make Vegan Brownie Mug Cake?
Take a bowl, toss in flour, cocoa powder, sugar, baking powder and salt. Mix these dry ingredients and then add in milk, oil and vanilla extract. Whisk them up to make a thick-ish batter.
Stir in some chocolate-chips and zap the whole thing in the oven.
Et voila you have the perfect serving of a warm, dense and gooey brownie mug cake ready to be devoured.
Some quick notes…
My recipe has coconut sugar in it, but the normal one works like a charm too. For the milk, I poured in almond (say hello to a lactose intolerant person), but coconut or the usual milk is fine.
Because I was experimenting with the recipe, I tested different types of oil. One mug cake had regular, refined. Another had coconut oil, and the third had olive oil. I accept that the last one was totally by mistake but the man did it turn out to be as deliciously fantastic as the others. The lesson of the story: use any oil you like.
If you’re aiming for decadence incarnate – be generous with your chocolate chips but remember to keep a few at hand for later.
The bake time is 45 seconds to 1-minute max. If you stretch it, the brownie mug cake will harden faster than you can blink.
Since this cake doesn’t have any egg or baking soda, it doesn’t rise too much. But don’t worry, that small bit of baking powder gives it just the right amount of lightness.
Serve the vegan brownie mug cake with extra oomph
Right when the mug cake is out of the oven and piping hot, scatter some chocolate chips on top. They’ll melt and give it that gorgeously tempting silky top. And a tiny bit of sea salt ties up the flavors together beautifully.
The dense, fudgy centre and the melted dark chocolate of the mug cake are best enjoyed when warm, so serve before it cools down. You can also top it off with a dollop of vanilla ice cream or whipped cream.
Variation of the vegan brownie mug cake
The vegan brownie mug cake is ridiculously simple to prepare. It requires only pantry ingredients and is perfect when you are looking for a quick fix for that sweet craving.
But if there ever was a time to make a no holds barred dessert; it is now. So, go the extra mile and add a spoon of Nutella or peanut butter in the mix and pamper yourself with the most indulgent brownie mug cake!
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Vegan Brownie Mug Cake
- 3 tbsp Wholewheat flour You can use any flour
- 1 tbsp Cocoa powder
- 1 tbsp Coconut sugar You can use any sugar
- 1 pinch Salt
- 1/4 tsp Baking powder
- 3 tbsp Almond milk You can use any milk
- 1 tbsp Oil
- 1/2 tsp Vanilla extract
- 2 tbsp Dairy free Chocolate or 70% Dark Chocolate Plus some more for sprinkling on top
- Sea salt for sprinkling on top Optional
- Combine the flour, cocoa powder, coconut sugar, salt and baking powder ina small bowl.
- Add the milk, oil and vanilla extract to the dry ingredients.
- Stir in the chocolate chips and pour the mixture in a small mug or ramekin.
- Cook in the microwave for 45 seconds to a minute. Do not over bake.
- Sprinkle some extra chocolate chips and sea salt on top as soon as you take it out of the microwave.
- Serve warm with or without ice cream. Enjoy!