Low Sodium Vegan Chocolate Mug Cake

Total time9 min

Prep time5 min

Cook time2 min

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Ingredients

1 serving

4 tbsp all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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3 tbsp unsweetened cocoa powder
3 tbsp organic cane sugar
¼ tsp baking powder
1 pinch salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp plant-based milk
2 tbsp neutral oil (such as canola or sunflower)
½ tsp vanilla extract
2 tbsp vegan chocolate chips (optional)

Instructions

1
Add the flour, cocoa powder, sugar, baking powder, and salt to a large microwave-safe mug (at least 12 oz) and stir with a fork until the dry ingredients are evenly combined with no visible cocoa streaks.
2
Add the plant-based milk, oil, and vanilla extract to the mug and stir until a smooth, thick batter forms with no dry pockets at the bottom.

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