Chocolate Mug Cake (eggless)

All purpose flour (unbleached, enriched) -- 2 Tbsp
Unsweetened Cocoa Powder -- 2 tsp
Baking Powder -- 1/4 tsp
Salt -- a pinch
Milk (or almond milk) -- 2 Tbsp
Oil -- 1 Tbsp
handful of mini chocolate chips
Almond Butter (or Jam, Caramel Sauce, Nutella, Peanut Butter) -- 1 Tbsp

I skipped sugar from the original recipe. The sweetness from chocolate chips and almond butter was just right for me. If you feel you need to increase the sweetness, add between 1/2 tsp to a tsp of sugar or to taste. This recipe can be doubled or tripled to suit the size of your mug. I made 2.5 times the recipe measurement to get the mug cake in the picture.

1.In a small bowl sieve flour, cocoa powder, baking powder and salt until no lumps remain.
2.Stir in the milk and oil until smooth. Make sure to scrape your fork around the edges of the cup so you don't get pockets of dry flour.
3.Scrap the combined batter in to a small mug (half size of the original). Mix in the chocolate chips. Drop the almond butter into the chocolate mix and push it down so the batter covers the almond butter completely.
4.Bake in the microwave on high for 1 minute. You may need to add or subtract 5-10 seconds depending on your microwave, but don’t be tempted to overcook or it will be dry. It should still be moist on the bottom and will continue cooking as it sets. (I cooked for 1 minute and 5 seconds exactly.)

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user FATOLDGUY3.