Psyllium husk and coconut flour recipes continue! now I made a vegan mug brownie and it is healthy and delicious!
Do you enjoy desserts? Try our two ingredient coconut cookies, or our vegan flan! Or this delicious vegan coffee cake from Get set vegan!
Looking to give it a mocha flavor? try adding 1 teaspoon of espresso powder! I didn’t know this powder existed until I found this great mocha brownie recipe from coffeewise!
Vegan Mug Brownie Substitutions
- Cacao powder vs cocoa powder. Cacao powder is less processed than cocoa powder, albeit more bitter. I prefer to use raw cacao powder and to add some melted dark chocolate but if you want it very chocolatey, you need to add the dark chocolate and consider cocoa powder. More on the information and nutritional profile on this article from Healthline.
- Cacao powder. Substitute with Vivo life cacao protein to turn this into a Vegan protein mug cake!
- Date syrup. You can use maple syrup but maybe add a bit less, as it is more liquid.
- Psyllium husk. No replacement! you need this to make it a bit spongy!
Let’s make the vegan mug brownie!
In a bowl, add 100 ml (or 120 ml if you want it very moist) of plant milk (we like soy milk), 6 tbsp of coconut flour, 1/2 tbsp of psyllium husk, 2 tbsp of cocoa powder and 3 tbsp of date syrup or melted dark chocolate
Integrate well, it should look like this
Put it in the microwave for about 90 seconds, or in the oven at 350 F or 180 C for 10 minutes. You know it is ready because if you put a toothpick, it will come out dry. It is better if you first check at 90 seconds before putting it more time, otherwise the bottom will be too dry!
Enjoy!
Recommendations
- Don’t do more than 2 minutes, it will just burn a bit the bottom part of the brownie!
- Calories depend on the exact brands and substitutions you make and it is per serving (this makes two servings)
- This recipe is way healthier than brownies made with normal flour and tons of sugar, but it does have calories and sugar! feel free to experiment and to use erythritol or other sweeteners, but you will have to add a bit more water to have the right consistency
- This is an egg-free, dairy-free
- It keeps in the fridge for about a week
- It is freezer friendly
- Customize it! you can add raspberries, nuts, chocolate chips, hazelnuts (I love this topping!)
- Add a bit more of milk/liquid sweetener to get a more moist brownie, with these quantities it should come out quite balanced
- If you want it very CHOCOLATEY you do need to add the melted chocolate and some chips.
- Feel free to add fruits, hazelnuts, or other toppings!
- Is this a vegan no flour recipe? well, not exactly, as we use coconut flour, but coconut flour is made from coconut, so it doesn’t have the “bad” effects of plain flour. This is a vegan coconut flour mug cake ❤️
We hope you love this recipe as much as we do ❤️, it’s:
- Egg-free, dairy-free, gluten-free!
- It is a no bake recipe!
- Customizable (add fruit, nuts, etc!)
- It is ready under 10 minutes!
- Can also be considered a vegan mug cake
If you try this recipe, let us know! leave a comment, rate the recipe or tag a photo on our Instagram or Facebook with the tag #naturalGoodness! Get creative and make it unique, I love to see what you get up to when trying our recipes 🙂
Vegan mug brownie
Ingredients
- 6 tbsp Coconut flour
- 2 tbsp Cacao powder Unsweetened. You can use sweetened or even cocoa powder, but then add less syrup or melted dark chocolate
- 3 tbsp Date syrup You can use melted dark chocolate as well
- 100 ml Soy milk
- 1/2 tbsp Psyllium husks
Instructions
- Get all your ingredients and add them to a bowl
- Integrate very well
- Add half of the mixture to a 100ml mug or pot
- Cook for 90 seconds in an 800W microwave
- Or for 10 minutes in an oven at 350 F or 180 C
- Wait a couple of minutes until it is not hot!
- Careful when removing it from the microwave, it'll still be quite hot! use a towel or an oven mitt
- Enjoy!
Video
Notes
- Calories depend on the exact brands and substitutions you make and it is per serving (this makes two servings)
- This recipe is way healthier than brownies made with normal flour and tons of sugar, but it does have calories and sugar! feel free to experiment and to use erythritol or other sweeteners, but you will have to add a bit more water to have the right consistency
- This is an egg-free, dairy-free
- It keeps in the fridge for about a week
- It is freezer friendly
- Customize it! you can add raspberries, nuts, chocolate chips, hazelnuts (I love this topping!)
- Add a bit more of milk / liquid sweetener to get a more moist brownie, with these quantities it should come out quite balanced