When you're craving a chocolate dessert and don't want to put in the extra effort or wait too long- this vegan mug brownie is there for you. They're so rich, soft, fluffy, and gooey- it's the best fast treat and comes together in a few short minutes.
Making a tummy-filling treat in a cup and then waiting 1 minute for it to cook is my kind of recipe. Finally, something that impatient people can excel at!
Normally, good things come to those who wait. But you don't have to wait long for this good thing With the ooey-gooey centers and the fluffy baked brownie sides you get a delicious experience in every bite.
I love how this is a no egg mug cake recipe, so even if it comes out a little underbaked- it's completely safe to eat. Perfect for pregnant women or even those with egg allergies!
- All-purpose flour
- Baking cocoa powder
- Granulated sugar
- Baking powder
- Melted coconut oil
- Non-dairy milk
- Vanilla extract
- Dairy free chocolate chips
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Microwave safe mugs
- Spoon or whisk
Check out how to make chocolate vegan mug brownie with these simple step-by-step instructions:
In your mug, whisk together the dry ingredients (flour, sugar, salt, baking powder, and cocoa) until well combined.
Add in the melted coconut oil, milk, and vanilla.
Mix until it's well combined and no dry chunks are floating around.
Top with chocolate chips. The more you add the more gooey the end results will be.
Cook in the microwave for 40-60 seconds. Alternatively, you can cook it in the oven at 350 degrees F for 10 minutes.
Sprinkle with powdered sugar if desired, and serve.
🍴 Recipe Tips
If you want your vegan chocolate mug cake sweeter you can add in up to another tablespoon of sugar (personally I think that makes it too sweet) but to each their own.
You can also reduce the cocoa powder by ½ tablespoon if you want it a little less rich, or you can add in a teaspoon of instant coffee for an even more rich experience.
Switch out the milk for coffee creamer or cold coffee and these brownies are amazing. Although I've made them with plain water once or twice and they turned out fine (not as wonderful but it got the job done).
I also recommend turning the mug on its side and rotating it around as you whisk and combine the ingredients so that you can keep things from building up on the sides. Nothing is worse than an unmixed brownie- biting into the baking powder is very unpleasant.
Also, the melted coconut oil does not give a coconut flavor but you do want it to be completely melted before adding it. This keeps it from separating in the brownie batter and giving you oily chunks. Trust me.
Absolutely! Just make sure that you have an oven-safe mug and that you place it directly on a baking sheet. Bake in the oven at 350 degrees F for 10 minutes and then test for doneness.
Yes, if you don't want to use coconut oil you can use canola or vegetable oil instead. I wouldn't recommend using olive oil as that changes the flavor of this brownie a bit and can be offputting.
Unlike normal cakes that are dry throughout and can be tested with a toothpick, mug cakes should have a slightly wet appearance in the center. If your mug cake doesn't feel sticky or looks dry then there's a chance that you overcooked it.
If your brownie is rubbery or chewy that's a sign that it was overcooked. While still flavorful it doesn't have the same texture that you'd expect or want from a mug cake.
You can prepare the dry ingredients in advance and simply keep them in a small bag or container until you're ready to eat. This makes it great for a faster process when it comes to making these vegan brownies.
Other incredible dessert recipes
- Cheesecake Stuffed Strawberries Dipped In Chocolate
- Easy Red Velvet Cheesecake Brownies
- Clone of a Cinnabon
- Raspberry Lemon Bundt Cake
- One Bowl Vegan Banana Bread with Applesauce
Vegan Mug Brownie
- Microwave safe mugs
- Spoon or whisk
- 2 tablespoon all purpose flour ($0.01)
- 2 tablespoon baking cocoa powder ($0.20)
- 1 tablespoon granulated sugar ($0.01)
- ¼ teaspoon baking powder ($0.02)
- 1 pinch of salt ($0.02)
- 1 tablespoon melted coconut oil ($0.16)
- 3 tablespoon dairy free milk ($0.01)
- ½ teaspoon vanilla extract ($0.01)
- 1 tablespoon vegan chocolate chips ($0.05)
- Mix the dry ingredients together. This is the flour, sugar, baking powder, salt, and cocoa.
- stir them together with a whisk (I actually prefer a butter knife because it gets along the sides better).
- Pour in the melted coconut oil, milk, and vanilla. Stir as best as you can to break up the chunks and deposits at the bottom of the mug. Not very many lumps will remain.
- Sprinkle your chocolate chips on top, do not stir. The more you add the more gooey your brownie will be, less will make it more cakelike.
- Micrwoave for 40-60 seconds or bake in an oven at 350 degrees for 10 minutes. Make sure if doing the latter that you have an oven safe mug.
- Doubling the recipe. Mug cakes are perfect for smaller cappuccino-sized mugs, but if you're wanting a taller coffee mug sized cake, you may wish to double the recipe. Note that this brownie is very rich and you may not finish a doubled portion size.
- When stirring the ingredients together, use one hand to tilt the mug and rotate it in a circle as you stir to make sure you get the dry bits stuck to the bottom edges.
- Adding the coconut oil does not give a coconut flavor, but make sure it's melted before use. It will give you a nice and moist brownie. A different oil can be used, but I recommend using canola or vegetable oil and not using olive oil.
- You can make your brownie sweeter by adding in up to 1 more tablespoon of sugar. I prefer to not do this.
- For a less rich chocolate taste you can reduce the cocoa powder by ½ tablespoon.
- For a richer chocolate taste, add in 1 teaspoon instant coffee.
- Use coffee creamer or cold coffee instead of milk and this brownie will turn out amazing. Water even works to get the job done when in a pinch.
Oven InstructionsMake sure that you have an oven safe mug and that you place it directly on a baking sheet. Bake in the oven at 350 degrees F for 10 minutes and then test for doneness.
- You will know that your mug brownie has finished cooking when a toothpick can be inserted and come out clean. Once removed from the microwave the top center will appear slightly wet, with set edges, and within a minute or so that top wet spot will dry.
- If your brownie is really chewy or rubbery there's a good chance it was overcooked. Microwaves vary in wattage, so this will be trial and error until you find the right cook time for your microwave.
Make Ahead Instructions
- You can prepare the dry ingredients in advance and simply keep them in a small bag or container until you're ready to eat. This makes it great for a faster process when it comes to making these vegan brownies.