Double Chocolate Mug Cake

In a large microwave-safe mug, mix together the all-purpose flour (2 tbsp), dutch process cocoa powder (2 tbsp), granulated sugar (2 tbsp), baking powder (0.25 tsp), and salt (1 pinch).

Then add the unsweetened soy milk (3 tbsp), vegetable oil (1 tbsp), and pure vanilla extract (0.25 tsp). Mix until just combined, being careful not to over-mix.

Press half of the dark vegan chocolate (0.705 oz) into the center of the batter. Add the other half of the chocolate to the top.

Microwave on high (800 - 900 W) for 2 minutes, or until a toothpick inserted into the center comes out clean. If needed, microwave at intervals of 15 seconds. Alternatively, bake in an oven-safe dish at 350°F (180°C) for 15 - 25 minutes. Start 120m timer

Let the mug cake cool slightly, add desired toppings, and enjoy immediately. Store leftovers in an airtight container in the fridge for up to 1 day.