GF Dairy-Free Chocolate Mug Cake

Image Description: Image of Enjoy Life brand Semisweet Mini Chips.

I can't take credit for this recipe. I got the original from the Pioneer Woman, Ree Drummond, who is to thank for about 30% of my family's favorite dishes. Like everything she makes, the original mug cake recipe is perfection, but it wasn't very compatible with diets or common food allergies. So, I tweaked it little by little over the years until I found an equally satisfying dessert. 

This is a recipe I have shared in the past with friends with celiac, so it's gluten-free, dairy free, vegan friendly, and easy to customize! This is for the ones with allergies, dietary restrictions, or who want to feel to healthy while eating cake.

Yields 1 serving or 2 half servings

- 3 TBS GF Flour (or almond flour)

- 3 TBS Dark Coco Powder

- 3 TBS White Sugar (or granulated sweetener or choice)

- 1/4 tsp Baking Powder

- 1/4 tsp Salt

- Sprinkle of Cinnamon

- 3 TBS Almond Milk (any type)

- 3 TBS vegetable oil

- Splash of Vanilla

- Generous handful of Enjoy Life brand chocolate chips

- Optional Add-ins: peppermint extract, maple extract, espresso powder

- Toppings: peanut butter, caramel sauce, chocolate sauce, ice cream

• In a small/medium bowl, mix dry ingredients.

• Add wet ingredients and chocolate chips, and mix until just combined. (TIP: If you're using coconut oil, melt in microwave safe bowl before adding.)

• Grease mug(s).

• Add cake batter.

• Microwave for 90 seconds.

• Lick bowl and utensils clean. Don't worry, it's safe!

• Let mug cake(s) sit in microwave for about a minute.

• Add optional toppings, and let cool down before serving.