Craving a freshly baked brownie, but don't want to make a whole pan? Make this individual vegan mug brownie using basic pantry ingredients, in just a few minutes.
Try this banana cake or funfetti cake for a vegan single serving snack when the craving hits!
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This single serving vegan brownie only takes a few basic ingredients. Let's discuss each one!
- Unsweetened Cocoa Powder: adds the chocolate flavor and color, and helps stabilize it.
- Baking Powder: makes the ingredients rise.
- Almond Milk: adds moisture and keeps this dessert vegan.
- Oil: adds moisture and richness.
- Chopped Walnuts: this adds a hint of crunch and a nutty flavor. Feel free to omit these if you like.
See recipe card for full information on ingredients and quantities.
- Gluten-Free: use your favorite measure-for-measure gluten-free flour (affiliate) in place of the all-purpose.
- Oil-Free: replace the oil with 1 tablespoon of unsweetened applesauce.
- Nut-Free: simply omit the chopped walnuts.
- Mocha: add ½ to 1 teaspoon of espresso powder to the dry ingredients to add a subtle coffee flavor.
- A la Mode: top it with a scoop of vegan ice cream.
- Don't want this to be vegan? Use melted butter instead of oil, and whole milk instead of almond milk.
- Want more chocolate? Sprinkle vegan chocolate chips (affiliate) on top.
How to Make
Gather the ingredients for the vegan mug brownie. You'll need flour, cocoa powder, sugar, baking powder, salt, oil, almond milk, vanilla extract, and chopped walnuts.
- Mix the flour, cocoa powder, sugar, salt, and baking powder in a mug until well blended.
- Add the milk, oil, and vanilla.
3. Mix the batter thoroughly, making sure to get into the corners of it so there are no streaks of flour.
4. Gently stir in the chopped walnuts.
5. Microwave the dessert on high for 1 minute.
6. Let it cool for 10 few minutes before enjoying. Share the vegan chocolate goodness with someone in your house. They will be glad you did.
Yes, you can. Our recipe shows you exactly how to make a single serving brownie in the microwave. Smaller quantities of standard ingredients are used just in a smaller amount to create the perfect brownie.
In most instances, they are safe to use in the microwave. Be sure to make sure there are not any cracks or chips in the ceramic that may cause it to break further when heated.
I've never baked one in the oven, but feel free to try. I'd recommend baking it at 350 F for 10-15 minutes, or until a toothpick inserted into the center comes out mostly clean. Be sure to use an oven-safe mug or small ramekin and oven mitts when removing the mug from the oven.
One full serving contains 535 calories, 76g of carbs, and 6g of fiber. If this recipe makes too much for you to eat in one sitting, you can always share the single serving with a family member, next-door neighbor, or save the rest for later. Get the full nutrition facts at the bottom of the recipe card below.
- Make ahead: It's not recommended because it tastes the best when it's still warm so try to eat it within 20 minutes of making it.
- Leftovers: Let it cool completely, then cover it with plastic wrap and refrigerate for up to 3 days. Reheat in the microwave until warm.
- Freeze: Scoop the cooked and cooled brownie out, seal inside of a zip-top freezer bag, and freeze for up to 1 month.
- Be sure to use all-natural, unsweetened cocoa powder and not Dutch processed for this recipe.
- Don't have a mug on hand? Use a microwave-safe bowl or ramekin.
- Make sure not to overcook the vegan dessert, or it will be tough.
- If you want a vegan chocolate lava cake twist, undercook it for 10 seconds.
More Mug Cakes You'll Love
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Vegan Mug Brownie
- 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons granulated sugar
- ¼ teaspoon baking powder
- ⅛ teaspoon fine salt
- 3 tablespoons almond milk
- 1 tablespoon light olive oil
- 1 teaspoon vanilla extract
- 2 tablespoons walnuts, chopped
- Dump the flour, cocoa powder, sugar, baking powder, and salt into a large mug (at least 12 ounces). Stir until well blended.
- Add the almond milk, olive oil, and vanilla extract and stir until the batter is well combined. Be sure to mix right into the corners of the cup so there are no lumps of flour.
- Gently stir the chopped walnuts into the batter.
- Microwave it on high for 1 minute and 15 seconds. A toothpick inserted into the center should come out clean.
- Let the vegan brownie cool for 5 minutes before enjoying it.
- The most important step is ensuring that the brownie batter is well mixed. There should not be any lumps or streaks of flour in the batter.
- Be careful not to overcook the brownie, as that will make it tough and unappetizing.
- For a gooey texture, undercook the brownie by 10 seconds. It will be cooked on top, but a have a gooey layer on the bottom kind of like a chocolate lava cake.
- Don't have a large mug on hand? Use a small microwave safe bowl or a larger ramekin instead.
Serving sizes and nutritional information are only an estimate and may vary from your results.
The chocolate is creamy and rich, and the walnuts are crunchy. The mug cake is moist and the cake is gooey and sweet. Heaven has arrived!
That's very kind of you to say, Alex! Thanks!
This ultra-fudgy mug cake is moist, chocolatey, and divine! The walnuts are crunchy and add a nice texture to this brownie.
I'm glad that you enjoyed it, Beth!