Step 1

Add 2 tablespoons neutral-flavored oil, 5 tablespoons milk of choice, and 1 teaspoon pure vanilla extract to medium mixing bowl. Whisk ingredients are fully combined.

Step 2

Sift ¼ level cup gluten-free all-purpose flour, 2 tablespoons granulated white sugar, 3 tablespoons baking cocoa powder, ⅛ teaspoon fresh baking soda, and ⅛ teaspoon salt into mixing bowl with wet ingredients. Whisk vigorously until ingredients are fully incorporated, forming smooth batter.

Step 3

Transfer batter mixture into microwave-safe mug and top batter with 2 tablespoons chocolate chips if desired.

Step 4

Place mug in microwave and microwave 60 seconds at full power. After 60 seconds, check doneness of cake. Insert toothpick or butter knife into center of cake, then immediately remove toothpick (or knife) and check for crumbs. If toothpick (or knife) is covered with wet batter or large amount of moist crumbs, return mug to microwave and microwave 10 seconds more. Repeat as needed until toothpick comes out of cake with very few or no crumbs.

Step 5

Once mug cake is fully "baked", remove mug from microwave and let cool slightly. Enjoy mug cake warm or at room temperature.