This vegan mug brownie is the most delicious gooey brownie in a mug to fix your chocolate craving in 90 seconds!
What Is A Vegan Mug Brownie?
A vegan mug brownie is a fudgy brownie recipe cooked in your microwave in under 90 seconds. It’s the mug version of my Vegan Brownies and the brownie version of my Chocolate Mug Cake or Vegan Chocolate 90-Second Mug Cake.
Since it is a vegan recipe, it’s also egg-free, dairy-free, and bonus, this one is refined sugar-free!
How To Make Vegan Mug Brownie
Where are my chocolate lovers? I can’t see better than this fudgy chocolate mug brownie to fix a chocolate craving.
It is my go-to recipe when the kids and hubby request a chocolate cake, and I don’t feel like baking for hours.
Plus, if you don’t have a microwave, you can also bake this recipe in the oven. Keep reading!
Ingredients
- Whole-Wheat Flour – You can use classic wholewheat flour, white wheat flour, or gluten-free all-purpose flour.
- Coconut Sugar – Any crystal sweetener would work such as coconut sugar, brown sugar, or sugar-free crystal sweetener (erythritol or monk fruit blend).
- Unsweetened Cocoa Powder
- Almond Milk – Unsweetened almond milk or the plant-based milk of your choice.
- Coconut Oil – melted or vegetable oil of your choice (sunflower, canola). You can also use nut-butters for healthier, oil free option including almond butter or peanut butter.
- Vegan Dark Chocolate Chips
Oven Baking Option
I love to cook this chocolate mug brownie in my microwave because it takes only 90 seconds.
However, I reckon that this is not the healthiest way to cook food. So, I tested the recipe in the oven too to give you both options.
First, use an oven-proof ramekin. I am using a 9-cm (3.5-inch) diameter ramekin.
Next, bake at 350°F (180°C) for 8-12 minutes.
Finally, cool for 10 minutes in the ramekin as it is burning hot when out of the oven. Enjoy it in the ramekin.
Vegan Mug Brownie Toppings
There are plenty of ways to enjoy this vegan mug brownie recipe. The following are my favorite toppings.
I recommend adding the toppings before baking your brownies:
- Chocolate chips – add an extra teaspoon of vegan dark chocolate chips on top. It will melt in the oven and add the most delicious texture.
- Raspberries and chocolate chips -sprinkle a few raspberries along with the chocolate chips. You can use fresh or frozen raspberry. It doesn’t need to be defrosted. Raspberry and chocolate are the most delicious combo.
- Peanut butter – 1 or 2 teaspoons of peanut butter, drizzled on top.
- Whipped Cream – add a dollop of my Vegan Whipped Cream.
You can also serve your vegan mug brownie with a scoop of dairy-free vanilla ice cream or some whipped coconut cream.
Storage Instructions
You can prepare the mug of brownie batter 24 hours before and store it in the fridge.
If you bake your mug brownie in the microwave, enjoy it within an hour to enjoy all the flavor.
More Vegan Mug Cake Recipes
If you like quick and easy vegan snacks, you’ll love these:
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Vegan Mug Brownies
Ingredients
- 3 tablespoons White Wholewheat Flour - or white wheat flour or gluten-free all-purpose
- 2 tablespoons Coconut Sugar - or sugar-free crystal sweetener (erythritol or monk fruit blend)
- 2 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Almond Milk - unsweetened or plant-based milk of your choice
- 2 tablespoons Coconut Oil - melted or vegetable oil of your choice (sunflower, canola) or nut-butter like almond butter
- 2 tablespoons Dairy-Free Dark Chocolate Chips - or sugar-free vegan chocolate chips – optional
Instructions
- In a bowl, whisk together flour, coconut sugar, and unsweetened cocoa powder for 30 seconds or until evenly combined and no lumps appear.
- Whisk in the liquid ingredients: almond milk and oil. Whisk until the brownie batter forms. It should take 30 seconds. You want to obtain a consistent brownie batter with no lumps, shiny and thick like a regular brownie batter.
- Stir in the vegan chocolate chips and transfer the brownie batter into a 9 cm (3.5 inches) oven-proof ramekin, depending on your chosen cooking method. If you like, sprinkle extra chocolate chips or raspberries (or both!) on top of the brownie before baking.
- Place the mug or ramekin in the center of your microwave, and microwave on high (800W) for 90 seconds. Otherwise, bake in the oven at 180°C (350°F) for 8-12 minutes or until the brownies are set and a toothpick inserted in the middle comes out with little to no crumbs.
- Use oven mittens to remove the mug from the microwave or oven.
- Wait for 2 minutes before eating to avoid burning yourself.
- Enjoy plain or with a scoop of vegan vanilla ice cream on top.
Such a great little recipe for someone who is suddenly unable to eat normal cakes and biscuits due to a recently discovered food sensitivity to gluten etc.
I love it’s ready to eat after 90 seconds lol! I’ve tried halving the ingredients but forgot to reduce the cooking time, so had a couple of disasters, but overall it’s scrumptious and my go to every day to have with tea or coffee!
Thank you 🙂
Thank you!
Hey , can we use homemade almond milk.
Also, can we use olive oil or ghee instaed of coconut oil or vegetables oil
Any milk, even homemade almond milk work in this recipe. Any liquid fat will work as well.
I need this after a day of challenges. Can I reduce everything to 1 TBSP and reduce the microwave time? I won’t be able to eat half of it and I don’t need the calories of 2 servings.
I am not too sure how it will come out, I didn’t try changing the measurement as much. It will probably required less microwaving too since you will use so minimal ingredients. ENjoy.
Delicious! You can also swap out the sugar for maple syrup and it tastes just as good!
This was delicious, came out perfectly! Definitely felt more like a brownie than just chocolate cake. Reminded me of those chocolate lava cakes 😀 Amazing. Thank you!!
Hi there,
I have been vegan for over thirty years and am an experienced vegan baker, but I never made microwave mug cakes until today.
I was cooking with two of my kids and we just had a very rare baking disaster (don’t ask!) and I was feeling a bit crushed. Then decided that we needed a baking success to feel better and after briefly considering trying to make the same thing we had failed at earlier (I think I know now where it went wrong..) we decided to make mug cakes.
I don’t normally use a microwave but finally got one and keep it in the cupboard to get out when we want jacket potatoes in a hurry, so although I had been wanting to make a mug cake for years I hadn’t previously had a microwave.
We went downstairs and, seriously, within 5 minutes we had three mug cakes, in two different flavours and it expunged all the feelings of failure and disappointment from earlier- they are absolutely amazing!! I don’t even like cake that much, I don’t have a very sweet tooth, but these are really tiny (only half way up a normal sized mug) and of course without buttercream they are so much less sweet so they were absolutely perfect and a complete revelation.
You really saved the day, thank you!!
My 5 year old and I love to share ice cream sundaes! We top ours with coconut whipped cream, chocolate syrup, and cherries!
Everything i have on your blog has turned out so good!!! But this has been our favourite! Have made it so many times for friends and family. Everyone loves it. Thank you so much.
Thank you so much !
perfect recipe! I used hemp oil since we were out of canola oil and olive oil isn’t a neutral tasting choice, but hemp oil is kind of gross imo so I wouldn’t recommend it for baking sweet stuff
Delicious, the whole family loved it!
Thanks for the lovely picture! I love the raspberries you added on top, sounds fabulous! XOXO Carine