Fudgy dairy-free chocolate mug cake

• 120 g all-purpose flour
• 40 g dutch-process cocoa powder
• 100 g granulated sugar
• 1 tsp baking powder
• ¼ tsp kosher salt
• 160 ml oat milk
• 60 ml vegetable oil

1. 1

   In a small mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt until evenly combined with no streaks of cocoa remaining.

   Tip: This makes enough dry mix for 4 mug cakes. You can store the leftover dry mix in an airtight container for up to a month.

2. 2

   For each mug cake, scoop 80g of the dry mix into a microwave-safe mug. Add 40ml oat milk and 15ml vegetable oil. Stir vigorously with a fork until the batter is smooth and no dry pockets remain — about 30 seconds of mixing. The batter should look glossy and thick, like brownie batter.

   Tip: Scrape the bottom corners of the mug to catch hidden flour pockets.

3. 3

   Microwave on high for 70-90 seconds. The cake is done when the top looks set and slightly matte but the center still has a faint jiggle — it will firm up as it cools. If the surface still looks wet and shiny after 90 seconds, add 10 seconds at a time.

   Tip: Microwave wattages vary. A 1000W microwave hits the sweet spot at about 75 seconds; lower-wattage models may need closer to 90.

4. 4

   Let the mug rest for 60 seconds — the residual heat finishes cooking the center into a fudgy, molten texture. Eat straight from the mug with a spoon.

   Tip: Keeps as premixed dry mix in an airtight container at room temperature for up to 1 month. The baked cake is best eaten immediately — it firms up as it cools.

• microwave-safe mug (350ml (12 oz))
• fork
• small mixing bowl

Per serving

Nutritional values are estimates only.