Chocolate Mug Cake
Adapted from The Happy Herbivore Cookbook by Lindsay Nixon
4 tbsp all purpose flour
2 tbsp brown sugar
2 tbsp unsweetened cocoa
1⁄4 tsp baking powder
1⁄4 c canola or olive oil
3 tbsp nondairy milk
1 to 2 drops vanilla extract
2 to 3 tbsp vegan chocolate chips
Mix all ingredients just until blended. Smooth into lightly greased microwave-safe mug.
Microwave at 80% power for 2-3 minutes, until almost fully baked (should be slightly soft in center). Serve warm with non-dairy ice cream or as is.
Note: Microwave cooking time based on 1,000 watt microwave.
Here’s a quick little demonstration video I made: