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 😌✨ (and a little smug about how secretly good-for-you it is 😉).
Dairy-free, gluten-free, egg-free
Servings: 1 mug cake
Ingredients:
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2 tbsp almond flour
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1 Scoop CHEERi
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1 tbsp melted coconut oil (or vegan butter)
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1 tbsp unsweetened almond milk (or oat milk)
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½ tsp vanilla extract
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Pinch of salt
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1 tbsp dairy-free chocolate chips (some for batter, some for molten center)
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Optional: 1 tsp maple syrup or ½ tbsp sweetener
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Optional: 1 scoop CHEERi chocolate powder (for functional bliss!)
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Optional: pinch of baking powder (makes it slightly fluffier, not necessary for fudgy)
For Molten Center:
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1–2 extra chocolate chips or a small square of a dairy-free chocolate bar, pushed into the center before microwaving
- Optional: 1 tsp ripe mashed banana (for gooey molten banana brownie core!)
Instructions:
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Mix wet stuff in your mug: melted coconut oil, almond milk, vanilla, sweetener (if using).
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Add dry ingredients: almond flour, cocoa powder, salt (and CHEERi powder if using). Stir until smooth.
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Fold in chocolate chips, saving 1–2 to press into the center of the batter (this is your gooey core).
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Microwave for 45–55 seconds. DO NOT overcook — stop when edges are set but center still looks soft.
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Let it sit for 1-2 min (core finishes melting).
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Top with a dollop of dairy-free whip cream (like Cocowhip, almond whip, or oat whip). Highly recommended!