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.
Vegan chocolate mug cake
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!
Vegan mug brownie ingredients
- All-purpose flour
- Baking cocoa powder
- Granulated sugar
- Baking powder
- melted coconut oil
- non-dairy milk
- vanilla extract
- dairy free chocolate chips
What you’ll need to make this recipe
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- Microwave safe mugs
- Microwave (*or an oven-see notes below)
- Spoon or whisk
Tips for making this vegan chocolate mug cake
If you want it 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 1/2 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 your whisking and combining 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. This keeps it from separating in the brownie batter and giving you oily chunks. Trust me.
FAQs for vegan mug brownies
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.
How to make vegan mug brownie
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.
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
- 2 tbsp all purpose flour
- 2 tbsp baking cocoa powder
- 1 tbsp granulated sugar
- 1/4 tsp baking powder
- pinch of salt
- 1 tbsp melted coconut oil (canola oil works too)
- 3 tbsp dairy free milk (can use water or DF coffee creamer for flavor option)
- 1/2 tsp vanilla extract
- vegan chocolate chips
- 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.