Ingredients:

  • 4 tbsp (30 g) all-purpose flour
  • 2 tbsp (15 g) unsweetened cocoa powder
  • 2 tbsp (25 g) granulated sugar
  • 1/4 tsp (1.25 g) baking powder
  • 1 pinch (0.5 g) salt
  • 3 tbsp (45 ml) whole milk or oat milk
  • 1 tbsp (15 ml) neutral oil (vegetable or melted coconut oil)
  • 1/4 tsp (1.25 ml) vanilla extract
  • 1 tbsp (15 g) semi-sweet chocolate chips

Instructions:

  1. In a microwave-safe ceramic mug (minimum 12 oz / 350 ml), whisk together the flour, cocoa powder, sugar, baking powder and salt until no large cocoa lumps remain.
  2. Stir in the milk, oil and vanilla extract until the batter is smooth and glossy. Stop as soon as the last streak of flour disappears.
  3. Fold in half of the chocolate chips, then press the remaining chips into the center of the batter.
  4. Microwave on high for 60 to 90 seconds. The cake is done when the top has risen and looks set but is still slightly tacky to the touch. Stop early if the center is just barely set, as it finishes cooking while it rests.
  5. Let the cake rest in the mug for a minute before eating.