Ingredients:

  • 3 tbsp (20g) oat flour
  • 1 tbsp (5g) unsweetened cocoa powder
  • 1/4 tsp (1g) baking powder
  • 1 tbsp (12g) maple syrup
  • 3 tbsp (45ml) unsweetened almond milk
  • 1 tbsp (14g) melted coconut oil
  • 1/4 tsp (1ml) vanilla extract
  • 0.5g sea salt
  • 1 tsp (5g) dark chocolate chips

Instructions:

  1. Combine the oat flour (20g), cocoa powder (5g), baking powder (1g), and sea salt (0.5g) directly in your 10-12 oz mug. Note: Whisking the dry ingredients first prevents cocoa clumps.
  2. Stir in the maple syrup (12g), almond milk (45ml), melted coconut oil (14g), and vanilla extract (1ml).
  3. Mix vigorously with a fork until the batter is smooth and mahogany colored.
  4. Press the dark chocolate chips (5g) into the center of the batter, pushing them down so they are completely submerged. Note: This creates the molten core effect.
  5. Microwave on high for 60 seconds until the edges are set and the top looks matte.
  6. Remove the mug carefully (it will be hot!) and let the cake rest for 1 full minute. Do not skip this; the structure firms up during this time.