Kirbie's Cravings

Avocado Brownie Mug Cake

a photo of of spoon with a bite of avocado 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.
photo of a avocado mug cake
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.
close-up of a spoonful of avocado mug 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.
photo of an avocado mug cake with a spoon on the side

Avocado Brownie Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
Avocado takes the place of eggs and oil in this cake giving the cake a dense and fudgy texture almost like a brownie. You can't taste the avocado at all!

Ingredients

  • 4 1/2 tbsp all-purpose flour
  • 4 tbsp granulated 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

Instructions

  • 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.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

10 comments on “Avocado Brownie Mug Cake”

  1. 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!

  2. 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..

    • 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.

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

  4. Made this cake tonight when I had a chocolate craving but didn’t want to eat a tray of brownies. I added 1/8 tsp of vanilla as well as some chopped pecans.. delicious, will be making again. 

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