This Chocolate Mug Cake bakes up soft, fudgy and delicious in just one minute in your microwave with simple pantry staples. It's the perfect low carb, paleo vegan cake that will satisfy any sweet tooth craving!
In a large (14 oz) heat-safe mug or (12-14 oz) ramekin, use a small fork or whisk to combine the cashew butter, maple syrup, applesauce, milk and vanilla until smooth.
Add the flour, cacao powder and baking powder until the batter is mixed together and has no clumps. Top with chocolate chips, if desired.
Place mug on a small plate (in case of spillage) and microwave for about 60-65 seconds. Check on the cake to see that it's done. (You may need to microwave for less or an additional 5-10 seconds depending on how powerful your microwave is.)
Serve with coconut whipped cream, melted chocolate, berries or chopped nuts.
Preheat oven to 350 F.
Lightly coat a large 12 oz ramekin and transfer batter into the ramekin. Bake for 11-14 minutes or until cake is set.
**The cook time will vary according to your microwave - check after 45 seconds then pop it back in the microwave in 10 second increments if not done - do not overcook or mug cake will be dry