Chocolate Mug Cake (dairy, egg, soy, nut free)

• 1 12-16 oz ceramic mug, or microwave safe dish

• 3 tablespoons all purpose flour (wheat or gluten free)

• 2 tablespoons unsweetened applesauce

• 2 tablespoons unsweetened cocoa powder

• 1 tablespoon turbinado sugar, or to taste

• 1 tablespoon oat milk

• 1 teaspoon avocado oil

• 1/4 teaspoon vanilla extract

• scant 1/4 teaspoon baking powder

• scant 1/4 teaspoon sea salt

In your ceramic mug or microwave safe dish, combine all ingredients and mix well to form a batter. Scrape down the sides of the mug if needed, with a small spatula.

Microwave on high for 1-1:30 minutes, until the cake is about 90% baked through (don't overcook). Eat immediately, top with dairy-free whipped cream, if desired.

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