On to that recipe...
1 T. Hershey's cocoa powder
2 tsp. Hershey's special dark cocoa powder
3 T. Bob's Red Mill Sorghum Flour*
2 tsp. sugar
1/4 tsp baking powder
1 rounded scoop Pyure organic stevia (the scoop is 1/32 of a tsp aka a smidgen)
When above dry ingredients are thoroughly mixed, stir in:
1 1/2 T. (1 oz.) unsweetened applesauce
3 T. unsweetened almond milk (mine is 30 calories per 1 cup serving)
1/4 -1/2 tsp. pure mint extract to taste (I use 1/2 tsp. even though it smells strong stirring the batter, it mellows in cooking and I like the mint to shine through complimenting the cocoa.)
Microwave for 60-90 seconds until center of top appears dry and edges have pulled away from the cup. It's 90 seconds on full power in my microwave. The cake will rise and then fall during cooking. Optional: I like to toss some chocolate chips or a piece of a chocolate bar on top of my mug cake as soon as it comes out of the microwave and cover it with a plate for a minute or two while it cools. The trapped steam will melt the chocolate to create a quick frosting.
*You can use Bob's All-Purpose GF baking flour, but the cake will not be as tender and fluffy. The sorghum rises so much better! I haven't tried Bob's 1 to 1 baking flour in this mug cake because in other mug cake recipes I've tried it created a slightly gummy result.
None of the links or brand names mentioned in this post are affiliates or sponsors. I'm just sharing what brands I've used and liked