Vegan, Gluten- and Sugar-free BROWNIE in a MUG
A Lazy & Quick - Sweet & Satisfying Recipe without having any Regrets
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I’m soon approaching the last month of my pregnancy and I can more and more feel that the baby is taking out a lot of nutrients and energy from my body. I didn't experience a lot of crazy pregnancy cravings… yet, but now and then I feel the urge to get some energy booster, especially around late afternoon. I definitely avoid baking these days because I know that if I make a whole cake or a full load of cookies I will eat all of them right away. So the idea of a one portion brownie that is prepared in less than 10 minutes is just perfect for a small but energizing snack and without having any regrets :)
This small recipe is perfect for all people out there that love chocolate, who follow a vegan, ketogenic, or gluten-free diet, and of course, many of the ingredients that I use can be switched out with the “traditional” baking ingredients.
What you need for Vegan, Gluten- and Sugar-free BROWNIE in a MUG:
2 tbsp of Coconut Oil
50g of Almond Powder
15g of unsweetened 100% Cocoa Powder
80ml of Soymilk
20g of Honey
How to make a Vegan, Gluten- and Sugar-free BROWNIE in a MUG:
Take a (microwave-safe) mug or just a small bowl and add two tablespoons of coconut oil. If your coconut oil isn’t liquid then you let it melt for 30 seconds in the microwave.
Ad 50 grams of almond flour
Ad 15 grams of cocoa powder
Ad 80 milliliter of soymilk
Ad 20 grams of honey
Mix well together with a fork and then let it ‘bake’ for 1 minute and 30 seconds in the microwave.
DONE! Super easy, right?
Some people like to eat it right away when it’s still warm but I also tried to eat one half first and the remaining part I put in the fridge and ate it the next day. It was still very tasty.
Swaps and Substitutions:
Chocolate Mousse: Since I’m using almond flour (which is the same thing as almond powder) instead of normal flour, you can actually eat it ‘raw’ and if you let it rest for a while in the fridge it can be served as a chocolate mousse dessert as well.
Buckwheat Flour: If you still want to have a gluten-free brownie but don’t like almond flour you can use buckwheat flour as well. I tried it at it gives you even more of that ‘traditional’ brownie vibe. However, I would not suggest eating it raw since buckwheat flour and other grain-based flours are difficult to digest when not cooked properly.
Try out different oils/fats: Instead of coconut oil, you can use butter or even olive oil. Personally, I love the taste of coconut oil because I feel it’s the best substitute for butter and makes every dish and dessert very creamy.
Variety of plant-based Milk: I usually don’t use soy milk, I prefer almond milk much more. So feel free to use any other type of plant-based milk. If you want to keep the calorie intake low you should just make sure that you’re using the unsweetened option. As in this recipe, I am using plain soy milk, which doesn’t have a strong taste. Therefore the brownie results in being very very (dark) chocolaty, which I personally like, however, if you wish for a more mild or milk chocolate result you can choose a milk with a more ‘dense’ taste.
Stevia or sweetener: Lastly, if you want this brownie to be 100% keto/vegan-diet friendly you can substitute the honey with some stevia or sweetener.
