Dairy Free Mexican Hot Chocolate Avocado Brownie Mug Cake

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  • Total Time: 2 mins
  • Makes: 1 servings

This unique, vegan grown up dessert has a little bit of everything: avocado for moisture and good healthy fat, chipotle peanut butter for protein and a spicy kick, maple syrup for some sweetness and gluten free teff flour. If you happen to be celiac, please make sure you are using a “certified gluten free” cocoa powder. A fudgy, chocolatey, spicy, cinnamon brownie for one in 2 minutes. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)


  • 4 tablespoons of mashed avocado until smooth & creamy

    2 tablespoons of Eliot’s Honey Chipotle Peanut Butter (or nut butter of choice)

    3 tablespoons of maple syrup

    2 tablespoons of leftover coffee or plant milk

    1/4 teaspoon of Frontier Co-op baking powder

    2 tablespoons of Equal Exchange baking cocoa (gluten free but not certified) or a certified gluten free baking cocoa of choice if you are celiac

    2 tablespoons of Bob’s Red Mill Teff Flour

    1/8 teaspoon of Simply Organic vanilla extract

    1/8-1/2 teaspoon of Simply Organic cinnamon

    Pinch of Frontier Co-op fine salt



    Tablespoon of Equal Exchange dairy free chocolate chips

    Wholesome organic powdered sugar

    Simply Organic sugar spice trio

    Scoop of ice cream or whipped cream


    1. Spray a microwave safe mug or ramekin with nonstick spray.

    2. Mix all ingredients in a small bowl and then transfer to the mug or ramekin.

    3. Sprinkle on optional chocolate chips and sprinkle with Simply Organic sugar spice trio.

    4. Microwave for about 2 minutes. It should still have just a tiny molten center.

    5. Let cool for a few minutes, then sprinkle with powdered sugar or top with ice cream or whipped cream.

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