You will need a 375ml capacity mug (or larger) for this recipe.
4 tbsp flour
4 tbsp castor sugar
2 tbsp cocoa powder
½ tsp baking powder
4 tbsp coconut milk
1 tbsp Bertolli Organic Fruit In Taste Olive Oil
1/4 tsp vanilla bean paste
pinch sea salt
dairy-free dark chocolate squares
icing sugar, to dust
In the mug mix all ingredients (except chocolate squares and icing sugar) until just combined.
Once combined, poke the chocolate squares into the centre.
Microwave on high for 90 seconds to two minutes or until the cake rises and is springy and spongey when the surface is pressed.
Allow the mug cake to cool slightly before dusting with icing sugar to serve.