Yes it’s another microwave mug cake. It’s hard to do anything else with the current heat wave we are having but I’m definitely itching to turn on the oven. Maybe I will have a chance to this weekend as it is supposed to cool down.

I love the color of this cake. Such a bright spring green from the avocado. I previously made an avocado brownie cake which was very chocolatey and fudgy and completely masked the avocado flavor. This time around, I wanted the avocado to shine.

I have to confess, the texture was not as ideal as my other mug cakes. I tried several versions and this was the best I’ve come up with so far. The texture is slightly gummy but the sweet avocado flavor is there and perfect for avocado lovers. I tried adding an egg and that took care of the texture, but caused a very eggy taste in the cake. Because avocado is so mild, I couldn’t figure out a way for it to overpower the egg taste. So this version leaves out the egg, causing the texture to be a little dense and gummy.

Print Print Save Save

Avocado Mug Cake

Ingredients:

4 tbsp flour
4 1/2 tbsp sugar
1/4 tsp baking powder
3 tbsp mashed avocado (close to half of a medium avocado)
5 tbsp fatfree milk

Directions:

Pour all ingredients into an oversized mug and mix with a small whisk until batter is smooth. Cook in microwave for approximately 2 minutes, until top of cake is no longer wet and toothpick inserted comes out clean.

   

12 Responses to “Avocado Mug Cake”

  1. Chef — August 16, 2012 at 2:59 pm

    Cook how ? Microwave, oven, stove top ? How many minutes ? At what temperature or setting ?

    • Kirbie replied: — August 16th, 2012 @ 3:09 pm

      Sorry, it is a microwave mug cake, so in the microwave!

  2. Lee — August 29, 2012 at 10:00 pm

    Amazing! I have to ask out of my own laziness; is it possible to bake these items in a conventional oven? I’m suspicious of microwaves and believe they may be used to control my mind.
    Thanks.
    -Lee

    • Kirbie replied: — August 30th, 2012 @ 8:30 am

      I think it is possible, but I’ve honestly never tried. I keep saying I will and then forget. When I do try, I will definitely post about it.

  3. Haley — April 15, 2013 at 5:50 pm

    did you try using egg whites only?

    • Kirbie replied: — April 16th, 2013 @ 8:32 am

      I have not.

  4. claudia — February 1, 2014 at 8:14 am

    we should use powder milk or liquid one? thanks

    • Kirbie replied: — February 3rd, 2014 @ 12:44 am

      liquid!

  5. may — February 12, 2014 at 12:30 am

    Hi! I’ve tried this twice and I never feel like my cake ‘rises.’ Do you think substituting self-rising flour with the all purpose + baking powder
    would work out? What are the dimensions of your mug? Thanks ! :) LOVE your recipes, by the way!!!

    • Kirbie replied: — February 12th, 2014 @ 9:30 am

      Have you checked on your baking powder to make sure it is still fresh? You can try it with self rising flour. I haven’t tried it before so I don’t know quite what will happen. You also want to make sure that your avocado is fully mashed. I usually run it through a food processor or blender so it is very light and smooth. Hope this helps!

  6. Kate Morin — June 11, 2014 at 2:40 pm

    Hi there! I am writing an article for Life by Daily Burn featuring my favorite healthier mug cake recipes, and I would love to include this one! Would it be OK for us to publish one of your gorgeous photos along with a blurb about the recipe, linking back to this post for the recipe itself? Please feel free to contact me with any questions!

    Thanks,
    Kate

    • Kirbie replied: — June 11th, 2014 @ 10:52 pm

      yes that is fine!

Leave a Comment





Current day month ye@r *