Serves: 1
Time to prepare: 05 mins
Dietary requirements: Dairy-free, Vegan, Vegan (with substitutions)
Ingredients
34g/1oz plain flour
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
2 tbsp caster sugar (you can add 1 tbsp more if you like it a bit sweeter)
Pinch of salt
65ml almond milk
2 tbsp vegetable oil
1 tbsp dairy-free hazelnut chocolate spread, or dairy-free mini chocolate chips
Instructions
In a medium bowl, mix together the dry ingredients.
Whisk in the almond milk and vegetable oil until all ingredients are combined and the batter has no lumps.
Pour the batter into microwave-safe mug. You want enough head space for the cake to rise without pouring over.
Add the dairy-free chocolate spread or dairy-free chocolate chips in the middle of the batter. Just drop it in the middle: no need to press down, because it sinks as it cooks.
Heat on full, for 60–90 seconds, depending on your microwave.
