Step 1

Add the oat flour, starch, cocoa powder, baking soda and salt to a bowl and whisk very well.

Step 2

Add the water, applesauce, syrup, vanilla and ONLY 1 1/2 tablespoons (23g) of the chocolate chips. Stir until well mixed and moistened, making sure to get the flour from the bottom but don't overmix. The batter will be on the thicker side, but should be smooth. Do not be tempted to add water. It is the consistency similar to a muffin batter. This is what will yield a fluffy mug cake. Adding too much water to oat based cakes results in gummy desserts.

Step 3

Spoon the batter into a large tall mug, as this mug cake will rise A LOT!! Don't use a short 8 oz mug. If you prefer, you can divide the batter into 2 normal 8 oz mugs. For reference, the mugs pictured each hold 1 3/4 cup water and I did a full mug cake in each one. They tower just above the mug beautifully. Give the mug a side to side shake and smooth out the top.

Step 4

Top with the other tablespoon of chocolate chips on top of the batter.

Step 5

FOR REFERENCE, my microwave is 1000 watts. Of course microwaves can vary, so yours may need 10 seconds less or more. If doing 1 tall mug (all the batter in one mug) microwave 1 minute 25 seconds. The top should look dry across (the batter, not the chips obviously). If it still looks really wet, microwave 5-10 more seconds.

Step 6

If doing 2 standard mugs (with the batter divided between the two mugs) then microwave one mug cake at a time for 1 minute 15 seconds for each, separately. I found these times to produce a perfect cake. Fluffy and cooked, but wonderfully soft and moist. Of course microwaves can vary. The key is the top looking dry and not wet batter.

Step 7

Cool 4-5 minutes before eating. It will be extremely hot and it finishes cooking a bit while sitting. This makes quite a hefty mug cake that easily serves 2 people.