1 tsp stevia (or 1 tbsp coconut sugar if not doing sugar free)
1 tsp baking powder
1/2 tsp baking soda
3 tbsp dairy free milk
2 tbsp unsweetened applesauce (see Note)
1 tbsp ground flaxseed mixed with 2 tbsp water
2 tbsp sugar free chocolate chips (such as Lily’s Sweets)
In a large microwave safe mug, whisk together the oat flour, cacao 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.
If you don’t have oat flour, you can also use gluten free 1:1 flour, all-purpose flour, or cassava flour (if using cassava flour, only use 2 1/2 tbsp flour)