With the current heat wave, I haven’t been baking. Instead, I’m making ice pops and using my microwave. I recently was gifted with a flat of avocados and they are ripening fast. So I’m coming up with different recipes to cook with them.

First up, this avocado brownie mug cake. Because it has creamy avocado in it, I got rid of the oil and the egg. The lack of egg and oil makes it super fudgy, dense and a little bit chewy, like a brownie. You can’t taste the avocado at all because of the cocoa powder, which is what I was aiming for. I do like the taste of avocados, but in this recipe, I wanted it as a substitute for egg and oil and not as a flavor for the cake.

It doesn’t taste exactly the same as a real brownie, but it is still good. The avocado taste isn’t apparent but it does do something to the mug cake, similar to when I tried making an avocado chocolate cake. This cake takes slightly more work than my other mug cakes because the avocado needs to be mashed properly, preferably in a processor, unless you are okay with little chunks of avocado in your cake. It’s still relatively simple and I would make it again.

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Avocado Brownie Mug Cake

Ingredients:

4 1/2 tbsp flour
4 tbsp sugar
1/8 tsp baking powder
2 tbsp unsweetened cocoa powder
3 tbsp mashed avocado (a little less than half a medium avocado)
3 tbsp fat free milk

Directions:

Mix all ingredients into an oversized mug with a small whisk until smooth. Cook for about 1 1/2 minutes in microwave until cake is cooked. Let cake cool in mug before eating.

   

8 Responses to “Avocado Brownie Mug Cake”

  1. Angie@Angie's Recipes — August 16, 2012 at 3:31 am

    Such a delicious looking mug cake!

    • Kirbie replied: — August 16th, 2012 @ 8:53 am

      I really like the taste too!

  2. Linda Cook — April 4, 2013 at 9:31 am

    When I saw this recipe I knew I had to try it as I have an avocado I wanted to use up. Of course, me being me I had to change up some things. I’ve just started using agave and tried it for the first time yesterday in a most delicious banana ‘bread’ so thought wonder if I could sub the 4 tbsp of sugar and went ahead with it. And I just happened to be gnawing on a lindt chili chocolate bar and thought why not. So not sure if i needed to cook longer than 1 1/2 min as mine came out a tad on the wet side but I like it like that. Also next time I think I will add a bit more agave. I used 2 heaping teaspoons as they say it’s sweeter than sugar but I think maybe 3 or 4 heaping teaspoons next time. Thanks for the inspiration!

    • Kirbie replied: — April 4th, 2013 @ 10:37 am

      Glad you had fun playing with this recipe

  3. eva — February 11, 2014 at 12:31 pm

    I really didn’t care for this recipe, the cake came out waay to gummy . I mashed up the avocado and followed the recipe that u gave. I don’t know why mine came out like this..

    • Kirbie replied: — February 11th, 2014 @ 10:06 pm

      Did you make sure you put in 3 tbsp of mashed avocado? In other words, you blended half or a whole avocado and then scooped out 3 full tbsp? Because if you just scoop 3 tbsp of ripe avocado, it’s not the same amount.

  4. Jen — September 22, 2014 at 7:59 pm

    Do you know roughly how many calories is in it? 
    Great recipient by the way! :) thank you for posting! 

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