In a microwave-safe mug, add flour, baking powder, coconut sugar, almond milk, melted coconut oil, and vanilla. My coffee mug has a diameter of 3 inches (8 cm) and a minimum height of 1.9 inches (5 cm). This prevents the batter from overflowing.
Whisk the ingredients together until it forms a smooth batter with no lumps.
Bake in the microwave for 90 seconds at 800W. If your microwave works at lower power, you may have to increase baking time by 20-second bursts. If your mug is low and wide, your mug cake will bake faster, and you may have to bake only 60 seconds first, then adjust baking by 20-second bursts as well.
Enjoy immediately with dairy-free coconut yogurt and vegan dark chocolate chips on top or plain.
Bake at 180°C (350°F) for 10-12 minutes in an oven-safe greased ramekin.