2 tbsp (15g) whole wheat pastry flour (measured correctly)
- 2 tbsp (10g) unsweetened cocoa powder (measured correctly)
- ⅛ tsp baking powder
- 1/16 tsp salt
- ¼ tsp coconut oil, melted
- 1 tbsp (15g) plain nonfat Greek yogurt
- 1 tbsp (15mL) almond milk
- 2 ½ tsp honey
- ¼ tsp vanilla extract
Coat a small coffee mug with nonstick cooking spray. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the coconut oil, Greek yogurt, almond milk, maple syrup, and vanilla. Add in the flour mixture, stirring until just incorporated. Transfer the batter to the prepared mug. Microwave on 30% power for 2 minutes 30 seconds (2:30). Let the cake cool for at least 2 minutes before eating.
It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.