Chocolate Mug Cake

Name: Chocolate Mug Cake
Yield: N/A
Ingredients: 3 tbsps ground oat flour; 1 tbsp cocoa powder; 1 tsp stevia (or 1 tbsp coconut sugar if not doing sugar free); 1 tsp baking powder; 1⁄2 tsp baking soda; 3 tbsps dairy free milk; 2 tbsps unsweetened applesauce; 1 tbsp ground flaxseed mixed with 2 tbsps water; 2 tbsps LILY'S Baking Chips (Dark, Semi-Sweet Style, Milk Style, or White Style)

Details

Time: 0 minutes
Yields: N/A

Gooey and deliciously sweet, with no added sugar!

Ingredients & Directions

Ingredients

3 tbsps

ground oat flour
1 tbsp

cocoa powder
1 tsp

stevia (or 1 tbsp coconut sugar if not doing sugar free)
1 tsp

baking powder
1⁄2 tsp

baking soda
3 tbsps

dairy free milk
2 tbsps

unsweetened applesauce
1 tbsp

ground flaxseed mixed with 2 tbsps water
2 tbsps

LILY'S Baking Chips (Dark, Semi-Sweet Style, Milk Style, or White Style)

Directions

Equipment Needed 

microwave

microwave safe mug

In a large microwave safe mug, whisk together the oat flour, cocoa powder, stevia (or coconut sugar), baking powder, and baking soda.

Add in the remaining ingredients except for the chocolate chips, and stir to combine.

Fold in the chocolate chips.

Place the mug into the microwave and heat for 60 seconds to start. Let the mug cake rest for 10 seconds, then heat again for 1-2 15 second intervals (starting with the first, then checking to see its doneness after the first interval. The outer edges of the cake should be set. If they're not, try a second interval).

Allow the cake to rest for 1 minute. Serve with ice cream or coconut whipped cream.