Avocado Brownie Mug Cake
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.
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 milkDirections:
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.
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Angie@Angie's Recipes — August 16, 2012 @ 3:31 am
Such a delicious looking mug cake!
Kirbie replied: — August 16th, 2012 @ 8:53 am
I really like the taste too!
Linda Cook — April 4, 2013 @ 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