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.
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.
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.
Avocado Brownie Mug Cake
- 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.