Dessert
Chocolate Brownie Vegan Mug Cake
Warm chocolate aroma rises from this single-serve vegan mug cake, its tender crumb rich with cocoa and finished with gooey dark chocolate pockets. Each spoonful delivers deep sweetness balanced by a hint of whole-grain nuttiness.
- Total
- 12 min
- Prep
- 11 min
- Cook
- 1 min
- Serves
- 1
Nutrition per Serving
- Calories
- 245
- Protein
- 5g
- Carbs
- 57g
- Fat
- 2g
- Fiber
- 7g
- Sugar
- 26g
- Sodium
- 270mg
Ingredients
- 1/4 cup whole-wheat pastry flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 2 tbsp unsweetened plain almond milk
- 2 tbsp pure maple syrup
- 1 tbsp unsweetened applesauce
- 1/2 tbsp dairy-free dark chocolate chips (optional)
Instructions
- Lightly coat a 10-ounce microwaveable mug with cooking spray. Whisk flour, cocoa and baking powder together in a small bowl. Whisk in almond milk, maple syrup and applesauce. Pour the mixture into the prepared mug. Top with dark chocolate chips, if desired.
- Microwave on High until the cake is the desired texture, 45 to 60 seconds. (With less cooking time, it will be more like a lava cake; cooking longer will yield a firmer texture.) Let cool for 2 to 3 minutes before serving. Recipe developed by Pam Lolley