Microwave brownies and cakes are perfect for satisfying that cake-y snack craving, without having to spend hours in the kitchen preparing. Oh and also all that mess that suddenly appears in the kitchen when making a cake (at least this is what happens in my kitchen) - totally avoided!
This recipe I originally created for a feature in Cook Vegan Magazine (now renamed to Plantbased Magazine), alongside two other microwave cake recipes that you can also find on the blog.
Happy microwaving 🙂
Chocolate Mug Brownie Recipe
Ingredients
- 3 tablespoon plain flour
- ¼ teaspoon baking powder
- 1 teaspoon cacao powder
- ¼ teaspoon cinnamon
- 1 ½ tablespoon organic rapeseed oil
- 2 tablespoon linseeds
- 1-2 tablespoon soy milk
- Your favourite vegan chocolate spread for the topping (I used Mr Organic!)
Instructions
- In a mug combine all dry ingredients: flour, baking powder, cinnamon, cacao powder and linseeds.
- Combine the rapeseed oil and 1 tablespoon soy milk in a separate mug, then slowly mix into the dry ingredients. If the mixture becomes too crumbly, simply add up to 1 additional tablespoon of soy milk.
- Add a teaspoon of your favourite vegan chocolate spread onto the top before microwaving for 1 - 1 ½ minutes.
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