ONE POINT MUG CAKE

A Low Fat Chocolate Mug Cake recipe. Ready in less than one minute with an oven option! Fluffy, and guilt-free

2 tablespoons self raising flour
1 tablespoon natural granulated sweetener if white, raw or coconut sugar, and counting your calories, remember to add this in.
2 unsweetened cocoa powder for a mild chocolate cake OR 1 tablespoon for a darker. Level teaspoons.
¼ teaspoon baking powder
1 pinch salt
1 teaspoon reduced fat butter melted, or coconut oil
2 tablespoons unsweetened almond milk or skim milk for an extra point. 2 ½ tablespoons of milk if using 1 tablespoon cocoa powder.
⅛ teaspoon pure vanilla extract
¾ tablespoon mini chocolate chips milk or dark, divided – optional. See notes

Grab a ½-cup capacity mug and spray with cooking oil spray. Into the mug, add in the flour, sweetener (or sugar), cocoa powder, baking powder and salt. Whisk to combine. To that, add your melted butter, milk and vanilla.
(Optional): Fold in ½ tablespoon of chocolate chips. Mix them through. Top with the remaining chocolate chips.

Bake in your microwave on ‘Quick’ or High’ setting for 40 seconds. Open the door and gently touch the top with your finger tip. If it’s still a little underdone in the middle, bake for another 10 seconds until cooked through (not too long, as the cake will continue cooking in the mug once it’s removed).

Preheat oven to 180°C | 350°F. Spray a ½-cup capacity ramekin with cooking oil spray. Prepare as above and bake in the oven for around 15 minutes, or until a toothpick inserted into the centre comes out clean. (For a fudgier cake, check it after 11 minutes with a toothpick and it should come out slightly dirty, but not with a lot of cake batter attached.)
Serve with fruit, icing sugar, ice cream, or whipped cream! Personally, I like this cake on its own.