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!
5 from 3 votes


  • 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


  • 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!

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20 comments on “Avocado Brownie Mug Cake”

  1. Omg…this was actually amazing!!!

  2. Nice mug cake! Really delicious, fudgy and moist. I was kind of hungry while writing my book and this was the perfect snack!

  3. So fudgy and delicious! I added crushed nuts and pieces of dark chocolates for extras and it was amazing. Made it in less than 15 minutes. Definitely will use this recipe again!! 

  4. I’m allergic to eggs, and I am always looking for a new recipe! I had some leftover avocado and wanted to get rid of it… This recipe was perfect! Loved the taste, I also added some chocolate chips.

  5. 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. 

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

  7. 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.

  8. 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!

  9. Such a delicious looking mug cake!

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