Gluten-Free Chocolate Mug Cake
Yield: One mug of deliciousness
3 T. coconut flour or almond flour (I used almond flour)
3 T. cocoa powder
2 T. honey
2 T. oil (I used coconut oil)
1 t. vanilla extract
1 T. coconut or almond milk
2 T. 70% cocoa chocolate pieces (I substituted 8 hershey kisses)
1. Put all of the dry ingredients in a mug or bowl. Mix
2. Add the wet ingredients. Mix
3. Microwave for 2 minutes.
BOOM. Chocolate cake. For breakfast.