- 2 tbsp almond flour
- 1 tbsp unsweetened cocoa powder
- 1 tbsp zero-calorie granulated sweetener
- ¼ tsp baking powder
- 1 pinch salt
- 1 tbsp unsweetened applesauce
- 2 tbsp unsweetened almond milk
- ¼ tsp vanilla extract
Step 1: Select Your Vessel
Choose a standard microwave-safe mug (approx. 10-12 oz). Grease the bottom lightly with a drop of coconut oil.Actionable Tip: Don’t use a tall, narrow glass. A wider mug allows the cake to rise evenly without spilling over, ensuring a consistent texture throughout.Step 2: Whisk the Dry Ingredients
Add the oat flour, cacao powder, baking powder, and salt directly into the mug. Use a small fork or mini-whisk to blend them until uniform.Actionable Tip: Ensure there are no lumps of cacao powder. Lumps will taste bitter and powdery in the finished cake.Step 3 : Emulsify the Wet Ingredients
Pour in the milk, sweetener, Greek yogurt, and vanilla. Whisk vigorously. You want to incorporate a little air into the batter.Actionable Tip: Scrape the bottom edges of the mug! Dry flour often hides in the corners. A thorough mix ensures you don’t end up with a spoonful of dry powder at the end.Step 4: Create the Lava Core (
Take your tablespoon of dark chocolate chips and place them gently in the center of the batter. Push them down slightly so they are covered, but don’t stir them in.Actionable Tip: This concentration of chocolate creates a “molten” center when melted, mimicking a restaurant-style lava cakeStep 5: The Micro-Bake
Microwave on high for 45-60 seconds. Stop when the cake has risen and the top looks set but slightly glossy.Actionable Tip: If the top is still liquid batter, zap for another 10 seconds. If it looks dry and spongy, you’ve gone too far. 50 seconds is usually the sweet spot for a 1000-watt microwave.
