Espresso Mug Cake for Coffee Lovers
Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1/4 teaspoon baking powder
- 2 tablespoon coconut sugar
- 1/8 teaspoon salt
- 1/4 cup + 1 tbsp unsweetened almond milk
- 2 tablespoon coconut oil
- 1 tablespoon mini chocolate chips
Preparation
Mix all ingredients together until it’s smooth with no clumps.
Feel free to mix the chocolate chips right into the batter or place them on top.
If you like a more fudgey cake, microwave for 1 minute; for a more cakey texture, microwave for 1:15.
Alternatives
All-purpose flour can be substituted with wheat flour, gluten-free flour, or almond flour.
Cocoa powder can be substituted with cacao, using a little less.
Instant espresso can be replaced with instant coffee.
Coconut sugar can be substituted with any form of sugar you have on hand.
Almond milk can be replaced with any form of milk.
Coconut oil can be substituted with vegetable oil.
