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.

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