Ingredients

  • 3 tbsp almond flour
  • 1 1/2 tbsp cocoa powder
  • 1/4 tsp baking powder
  • pinch salt
  • 1 egg
  • 1 tbsp honey or maple syrup
  • 2 tsp olive oil
  • 1/2 tsp vanilla extract

Instructions

  1. To start – you can make this cake in the mug you’ll cook it in, or you can make it in a small bowl and then pour it into a mug or ramekin to cook it.
  2. Place the dry ingredients (almond meal, cacao, baking powder) into a small bowl/mug. Stir a little to combine.
  3. Add the egg, maple syrup, olive oil and vanilla to the mixture. Whisk with a fork until you have a smooth cake batter.
  4. Pour batter into the mug or ramekin you’re going to cook it in (if it’s not in there already). Make sure the mug/ramekin isn’t filled to the brim – you’ll need at least 2cm left at the top so it doesn’t spill over.
  5. Place mug/ramekin in microwave. Cook for 60 seconds – it will puff up a lot while cooking and then settle. Check on the cake. It will probably still be a little undercooked. Cook for a further 15-30 seconds until done to your liking (microwave ovens can vary a lot).
  6. Serve immediately while it’s nice a warm. Add toppings if you like!