Step 1

To a bowl, combine the almond flour, oat flour, starch, cocoa powder, baking powder and salt and whisk very well, making sure to break up any lumps. If your cocoa is lumpy, sift it, otherwise it will not cook through well. Add ONLY 1 tablespoon of the chocolate chips. OVEN DIRECTIONS in step 6.

Step 2

Add the water, syrup and vanilla and stir well until the batter is completely smooth. The batter is not overly sweet, so this allows for a rich chocolate flavor to come through and also the sweetness from the chocolate chips gives the perfect touch of sweetness.

Step 3

Pour the batter into an 8 oz mug. Top the remaining 1/2 tablespoon of chocolate chips sprinkled on top. This can be spread after cooking to give a somewhat frosting effect, if desired.

Step 4

Place in the microwave and cook for 1 min 30 seconds. This was the perfect time for my microwave (full power) to cook it through to the perfect cake texture but not overcook it or make it dry. Obviously, all microwaves will vary. You will know it's done when the top of the mug cake has a cooked look and not still wet batter if you touch it. It should JUST be cooked on top (refer to the look of the cake in the photo).

Step 5

Set your timer for 4 minutes to cool before eating. The cake will be way too hot to eat immediately and this allows the interior to finish cooking a bit. Depending on your microwave, you may need to alter the time to get it cooked to your liking. Enjoy!

Step 6

To make this in the oven, preheat the oven to 350°F (177°C) and line a muffin pan with 2 parchment paper muffin liners. Follow the same batter instructions and divide the batter evenly and top each with the remaining 1/2 tablespoon chocolate chips. Bake for 20-22 minutes until a toothpick comes out basically clean (a few crumbs are ok, not wet batter). Cool for 15 minutes before eating so they finish cooking.