1/4 cup (30 g) finely ground blanched almond flour
2 tablespoons (10 g) unsweetened cocoa powder (natural or Dutch-processed)
1/4 teaspoon (Paleo) baking powder
1/8 teaspoon kosher salt
2 tablespoons (20 g) finely ground coconout palm sugar
1 tablespoon (14 g) neutral oil (like grapeseed)
1 egg (50 g, weighed out of shell), at room temperature
1 teaspoon miniature dark chocolate chips (optional)
Grease lightly a microwave-safe mug or mason jar with at least a 10-ounce capacity and set it aside. In a small bowl, place the almond flour, cocoa powder, baking powder, salt, and sugar, and whisk to combine well. Add the oil and egg, and whisk until smooth. The batter will be relatively thin. Add the chips, and mix to combine. Pour the batter into the prepared mug or mason jar.
Place the mug in your microwave oven and cook at about 850 watts for 30 seconds.* Remove the mug from the microwave and cook again at about 850 watts for 45 seconds to 1 minute more, or until the cake is mostly set. The cake may seem a bit wet on top, but it’s better to undercook it than overcook it. All the cake to cool briefly before garnishing as you like and serving.
*It’s important to be able to approximate around 850 watts of power in your microwave oven. My microwave at 100% power is a whopping 1200 watts, so I set it to 70% power for this recipe and it works perfectly every time. If you’re unsure of your microwave’s wattage, it should either be listed on the outside of the oven, or you can just google your model.