▢ 2 tbsp Oat Flour ▢ 2 tbsp Peanut Butter ▢ 1 tbsp Maple Syrup ▢ 2 tbsp Plant-based Milk ▢ 1/4 tsp Baking Powder ▢ 1 tsp Vanilla Extract ▢ 1 1/2 tbsp Dark Chocolate Chips
In a microwave-safe coffee mug, whisk together peanut butter, maple syrup, and vanilla until smooth.
Whisk in almond milk, at room temperature.
Add baking powder, and ultra-fine oat flour (or flour of choice), until it forms a light batter with no lumps.
Stir in vegan dark chocolate chips if desired or keep the batter plain. Sprinkle a few extra chocolate chips on top if desired
Microwave on high power for about 70 seconds. Remove from the microwave carefully, and check the texture.
Serve immediately with a dollop of vegan ice cream or plain.
Prep Time: 5 minutes Cook Time: 1 minutes Makes: 1 Mug Cake Calories: 441 kcal per Mug Cake