This healthy brownie mug cake has been my go to after-dinner treat! It comes together in just a few minutes, with only a handful of ingredients. It is vegan and gluten-free and versatile, so you can really make it fit your dietary needs!
I don’t know about you guys, but I have to have something sweet after dinner and this is the perfect choice when you don’t want to make a huge batch of something! At the end of a long day, sometimes I really can’t be bothered to make anything extravagant and I just want something to curb my sweet tooth, and this is just perfect.
what you’ll need to make a healthy brownie mug cake:
Tahini: You can really use any runny/drippy nut butter for this recipe if you aren’t a tahini fan. But I personally love the tahini/chocolate combination! Almond & cashew butter, sunflower butter, hazelnut butter – these have all tasted amazing from my experience!
Almond Flour: I always try and use blanched almond flour as I think it yields the best texture! I haven’t tested another flour, but I’m sure super finely ground sunflower seeds or cashew flour should work!
Coconut oil: I personally love using melted coconut oil, a light olive oil, or avocado oil. You can also use plant butter/ghee if you’d rather.
Plant Milk: Any milk will work! I usually make my own.
Sweetener: I love coconut sugar or monk fruit sweetener! Either work great and I’ve used both plenty of times!
Cacao Powder: I like using raw cacao powder for flavor and for the antioxidant benefits! But if you don’t have access to it, cocoa powder will work just fine! My favorite raw cacao powder is here (you can use “danishealthyeats” for a discount at checkout!)
Chocolate Chips: As always, I am using Hu Kitchen (danishealthyeats for a discount!)
Let’s make a healthy mug cake:
- Mix together all of the ingredients.
- Grease a ramekin and add in the batter.
- Microwave or bake until done.
- Top with desired toppings and enjoy!
Healthy Brownie Mug Cake
- 2 tbsp tahini
- 3 tbsp almond flour
- 2 tsp coconut oil melted
- 2-3 tbsp plant milk
- 1/2 tsp vanilla
- 2 tbsp cacao powder
- 2 tbsp monk fruit
- 1/4 tsp baking powder
- chocolate chips
- 1 tbsp tahini
- 1 tbsp maple syrup
- sprinkle of cinnamon optional
- coconut whipped topping optional
- Grease a ramekin.
- Add all of the ingredients together, mixing until a dough forms. You'll want it to be cake batter consistency, so use less or more milk as needed.
- Add the batter to the ramekin and microwave for 1 minute or until cooked through.
- Let cool for a minute before adding the caramel on top. Enjoy!