This 1-minute Microwave Brownie Mug Cake is a quick and simple dessert to satisfy your cravings. Moist and with gooey chocolate chips, you will never believe this vegan brownie in a mug is also healthy.

No eggs, no butter, no oil, no flour and no refined sugar. Yet chocolatey and incredibly delicious…Say hi to your new favorite dessert: Oats Lady‘s brownie mug cake recipe! Perfect for one person or for a dessert to share.

Why you will love this microwave brownie recipe

I don’t know you but after lunch and dinner I need something sweet. Call it a habit, call it cravings…I love my dessert and won’t ever change. Especially if this microwave brownie mug cake is on the menu. I’m obsessed with this recipe, and I’m pretty sure you’ll be as well. Because it is…

• Quick and easy. This easy mug brownie recipe comes together in the microwave in just 1 minute.
• Healthy, nutritious and gluten-free. Made with 5 simple ingredients, this recipe has no eggs, no butter, no oil, no flour and no refined sugar. And if it still weren’t enough…It’s high fiber because it uses oats, complex carbohydrates with great nutrition. And no gluten, provided that you use certified gluten-free oat flour.
• Vegan. As there is no need for eggs or dairy, this microwave mug brownie is also vegan.
• Moist and delicious. With applesauce and cocoa powder, this brownie mug cake is embarrassingly soft, moist, chocolatey and delicious. Be careful, it’s addictive!

Brownie mug cake ingredients

This 1-minute chocolate brownie recipe has just 5 ingredients. Five basic healthy ingredients that you probably already have in your pantry. What is more, all of them are vegan, paleo and gluten-free. So that anyone can enjoy a moist brownie mug cake.

Without further ado, here is all you need. And don’t panic if you are missing something. Most ingredients can be substituted quite easily (check out the substitution section for more).

• Oat flour: you can use store-bought oat flour or make your own at home. Just add the oats to a blender and process until they get powdery like a flour. If you have special dietary requirements, use certified gluten-free oat flour.
• Maple syrup: as it is unprocessed, maple syrup is a healthier alternative to refined sugars. Plus, it will give to your microwave brownie mug cake a unique flavor.
• Unsweetened cocoa powder: for a healthy brownie mug cake, make sure to use natural cocoa powder without added sugars. It has a great aroma and better nutritional values.
• Applesauce: unsweetened applesauce makes your single-serving brownie moist and delicious. Without the need for butter or oil!
• Milk of choice: I made my microwave brownie with unsweetened almond milk. But you can use any other type of milk, dairy or nondairy.
• Baking powder: this makes your brownie rise.
• Sea salt: a pinch of salt balances the sweetness and improves the flavors.
• Chocolate chips: I like using sugar-free chocolate chips, dark chocolate chips. But feel free to pick the ones you like the most.

Substitutions

• Oat flour: replace with wholewheat flour, spelt flour, all-purpose flour, Teff flour or any other flour you want. Also almond flour might work, but I haven’t tested it out yet.
• Maple syrup: substitute with honey, agave syrup, date syrup, coconut syrup or any other liquid sweetener. Do not utilize granulated sweeteners because they will change the texture of your mug brownie.
• Unsweetened cocoa powder: use sweetened cocoa powder, cacao or dutch-processed cocoa powder.
• Applesauce: you can replace with half of a ripe banana (mashed), pear sauce or even pumpkin purée.
• Milk of choice: dairy or nondairy, any kind of milk works.
• Chocolate chips: use any variety of chocolate chips you like or replace with chocolate chunks.

How to make microwave brownie?

In a bowl, combine all the dry ingredients: oat flour, cocoa powder, sea salt and baking powder. Give it a quick stir, then add the applesauce, the milk and the maple syrup. Stir everything together, until you get a smooth brownie batter.

Transfer the batter into a microwave-safe mug, slightly greased with cooking spray so that the brownie won’t stick to the sides. Make sure to leave enough space because the batter will rise and may overflow. Finally, top your brownie mug cake with chocolate chips.

Microwave for 1 minute in two intervals. You know it is ready when moist but not raw inside. If it is still raw, microwave for another 15-30 seconds (the cooking time depends on the power of your microwave). Once, you get a “cakey” consistency, it is ready to eat!

Recipe tips

Here are a couple of tips on how to make the BEST microwave brownie mug cake.

• Customize your microwave brownie by adding extra ingredients to the batter. About 1/3 teaspoon vanilla extract, some crushed hazelnuts or walnuts to name a few.
• Use the right mug size. It should be large enough to contain the batter and still have some place on top. But at the same time it should not be too wide.
• Do not overcook the brownie or it will get dry.
• Serve warm, alone or with your favorite toppings.

Serving ideas

This mug brownie is already delicious by itself. Served warm, its moist texture and the gooey chocolate chips on top will drive you crazy! But if you are looking for something more, then I recommend serving this brownie with one of the following toppings.

• Whipped cream
• A tablespoon of yogurt
• A scoop of vanilla ice cream
• Peanut butter, almond butter or any nut butter you like
• Peanut butter and jam
• Strawberries, fresh berries or sliced banana
• More chocolate chips

Storing and reheating tips

I recommend storing the brownie batter before cooking. Microwave it only before serving, this way your dessert won’t get dry.

• To store: seal and store any leftover brownie batter in the fridge for up to 3 days. Probably you will need to thin it out with some extra milk before cooking.
• To reheat: microwave for 45-50 seconds. Make sure to add extra milk to moisten the gooey brownie, as the oats will have thickened up.

FAQ – Frequently asked questions

More microwave dessert recipes

• Microwave apple Mug cake
• 2-minute easy chocolate oatmeal
• Single-serving chocolate Biscoff cookie