This couldn't have come at a better time for me, as I have been perfecting my chocolate mug cake recipe. I have been making this for a while now, but only by putting in a pinch of this and a shake of that. It has been harder than I was expecting to actually put together a true recipe, but alas, I think I've done it.
There are a lot of chocolate mug cake recipes out there, but this one is extra special. It is dairy free, gluten free, wheat free, sugar free and fat free. Whew! It's also rich and fudgy and delicious, just like a chocolate cake should be! I have used eggs in my version, if you have have egg allergies or want to keep the recipe vegan, feel free to use an egg substitute or chia egg. Likewise, I am opting to use almond milk, but you should be able to swap out cow's milk, goat's milk, soy milk or coconut milk with equal success.
2 tbsp cocoa powder
2 tablespoons sugar substitute of choice (I use Splenda)
1 tbsp heavy cream/almond milk
1/2 tsp vanilla extract
1/4 tsp baking powder
Spray the mug with cooking spray.
In a small bowl, beat the egg. Set aside. In a separate, slightly larger bowl, mix cocoa powder, sugar substitute, and salt. Add cream/milk, vanilla, and egg to the dry ingredients. Mix well. Add baking powder and mix again.
Cook for around 1 minute 20 seconds, depending on your microwave. The top of the cake should be solid. Flip cake onto a plate to cool.