Happy Monday, y’all! Got a little somethin’ to sweeten (and spice!) up the start of y’alls fresh week:
a vegan Mexican hot chocolate brownie in a mug with a molten chocolate heart!
This here mug cake was an itty bitty experiment, an old-school twist on this here chocolate peanut butter one from way back when. And let me tell ya, it came out just right.
Y’all can whip up the batter and cook the brownie in your microwave in less than 5 minutes. The result is gooey as all get out and chock full of chocolaty goodness with a nice kick of cayenne and warming cinnamon.
It’s just about the perfect way to satisfy your sweet tooth in no time flat and with no fuss at all. Last time, I devoured mine all cozied up on my sofa with a cup of milky tea and a good book.
If y’all whip this recipe up at home be sure to tag your photo #myvibrantkitchen on Instagram. I do love seein’ all your beautiful recreations. And don’t forget now, sign up for
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Vegan Molten Mexican Hot Chocolate Mug Cake / Microwave Brownie Recipe
Vegan Molten Mexican Hot Chocolate Mug Cake / Microwave Brownie
Prep time: 2 mins
Cook time: 1 min
Total time: 3 mins
Serves: 1
Ingredients
- 2 Tbsp white all purpose flour
- 2 Tbsp white caster sugar (or sweetener of choice)
- 1½ Tbsp cocoa powder
- Pinch of salt
- ⅛ tsp cayenne pepper (or less for a milder version)
- ½ tsp cinnamon powder
- 1 Tbsp vegetable oil
- 2 Tbsp water
- 2 Tbsp non-dairy milk (I used soy)
- 2 squares dairy free dark chocolate
Instructions
- Mix the flour, sugar, cocoa powder, salt, cayenne pepper and cinnamon in a microwave save mug.
- Add the oil, water and non-dairy milk and stir until smooth and well combined.
- Place the chocolate squares in the middle of the batter and gently push down until they are fully covered.
You can also check out my full desserts section for more after-mains treats!
Try Our Favorite Vegan Snacks To Keep You Fueled This Week!