Created by: Sasha Levin
Total Time: ~1 minute prep + 1–2 minutes rest
Craving just a little something sweet after dinner? 🍫🍌 This molten banana brownie mug cake is your go-to fix. It’s rich, gooey, and hits that chocolate craving hard—without the sugar crash. Just a few warm, fudgy bites are all you need to feel fully satisfied.
Dairy-free, gluten-free, egg-free
Servings: 1 mug cake
Ingredients
- 2 tbsp almond flour
- 1 scoop CHEERi
- 1 tbsp melted coconut oil (or vegan butter)
- 1 tbsp unsweetened almond milk (or oat milk)
- ½ tsp vanilla extract
- Pinch of salt
- 1 tbsp dairy-free chocolate chips (some for batter, some for molten center)
- Optional: 1 tsp maple syrup or ½ tbsp sweetener
- Optional: 1 scoop CHEERi chocolate powder (for functional bliss!)
- Optional: pinch of baking powder (slightly fluffier; omit for extra fudgy)
Molten Center (optional)
- 1–2 extra chocolate chips or a small square of dairy-free chocolate, pressed into the center
- Optional: 1 tsp ripe mashed banana (for a gooey banana-brownie core)
Instructions
- Mix wet ingredients in your mug: melted coconut oil, almond milk, vanilla, and sweetener (if using).
- Add dry ingredients: almond flour, CHEERi powder, salt (and baking powder if using). Stir until smooth.
- Fold in chocolate chips, saving 1–2 to press into the center for the molten core. Add the mashed banana now if using.
- Microwave 45–55 seconds. Stop when edges are set but the center still looks soft—do not overcook.
- Let it sit 1–2 minutes so the core finishes melting. Top with dairy-free whipped cream (Cocowhip, almond, or oat whip) and enjoy!