Avocado Mug Cake

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.

Update: Check out my newest version of this cake here!


Avocado Mug Cake


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 fat free milk

*Please note, 3 tbsp of mashed avocado is not the same as scooping out 3 tbsp of avocado and mashing it. You need to mash your avocado first and then measure out 3 tbsp. I would start with mashing half a medium avocado. To fully mash, you will want to use very ripe avocados making them easier to mash and you want to mash until there are virtually no chunks remaining (otherwise you'll have bits of unsweetened avocado in your cake).

Update: Check out my newest version of this cake here!


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.

All images and content are © Kirbie's Cravings.

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16 comments on “Avocado Mug Cake”

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

  2. 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.

    • 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. did you try using egg whites only?

  4. we should use powder milk or liquid one? thanks

  5. 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!!!

    • 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. 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!


  7. There is seriously something wrong with the sugar measurement…I halved it and yet the cake turned out too sweet…and the cake did not rise at all and was doughy 🙁

    • are you adding enough avocado? you need to add 3 tbsp of fully mashed avocado, like a puree, which is significantly more than just 3 tbsp scoops of ripe avocado

  8. Did you try using oil to fix how dense it is. Most mug cakes I  make usually use oil to make the cake more moist

    • the cake is actually quite moist. I actually had too much liquid. I think the newer version which I linked to is much lighter!

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