A decadent chocolate dessert that is hassle-free, and a perfect way to satiate a craving without committing half of your day to the kitchen (does it matter though? We have nowhere to go right now). I make this often when Aunty Flow is paying her monthly visit and it’s everything and more.
In a large mug* combine all of your dry ingredients**:
- 2 tablespoons of flour
- 2 tablespoons of sugar
- 1 tablespoon of chocolate chips
- Small pinch of baking soda (equivalent to 1/16 teaspoon)
- Small pinch of sea salt (equivalent to 1/16 teaspoon)
In a separate cup, mix your wet ingredients:
- 1.5 tablespoons of milk (can substitute with almond milk or 1.5 tablespoons apple sauce).
- 1 tablespoons of canola oil
- 1.5 tablespoon of water
Combine wet and dry ingredient mixtures together in a large* microwave-safe mug.
Whisk it with a wire whisk until it’s fully even and mixed (don’t over mix it!).
Let it sit for about 10 seconds before placing it in the microwave so the baking soda activates the cake batter (this makes your cake super fluffy!).
Place your mug in the microwave and cook for 30 second intervals for a total of 2 minutes (give or take 30 seconds). If you microwave it for 2 minutes straight, approach at your own risk — the cake batter could easily overflow.
*if you use a mug that’s smaller than 12oz, you are at risk for your cake batter overflowing in the microwave + inevitable heart break.
**all ingredients can be substituted with your personal preferences. comment below if you do so, and we can update this post! 🙂