Ingredients:

1/4 cup all-purpose flour
1/4 cup white sugar
2 tablespoons unsweetened cocoa powder
1/8 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons oil (vegetable, canola, coconut, or avocado oil)
2 tablespoons brewed Coco Shou tea (or other black or chocolate tea of your choice)
1 tablespoon + 1 teaspoon water
1/4 teaspoon vanilla extract

Directions:

1. Brew one cup of Coco Shou tea and let cool (Brew 5 grams (~2 tsp) of Coco Shou in 16 ounces of 205° F water for 3-4 minutes.). You'll only use 2 tablespoons of brewed Coco Shou for this recipe, so feel free to enjoy drinking the rest of the tea while you make your mug cake!
2. In a large microwave safe mug of your choice (we prefer our Saratoga Tea & Honey Co. mugs! 😉) mix together flour, sugar, cocoa powder, baking soda, and salt.
3. Add in oil, brewed Coco Shou, water, and vanilla extract and stir.
4. Cook in the microwave for 1 minute and 30 seconds, pausing every 10-20 seconds so that the mixture cools and won't bubble over the edge of your mug. Watch carefully! Mug will be hot, so handle with care.
5. Let cool and enjoy!
Optional: Add in 1 tablespoon of chocolate chips to the mixture to make it extra rich and gooey

Add these toppings after your mug cake has cooked: Maldon sea salt flakes, extra chocolate chips & sprinkles

Sub any of the ingredients above for your favorite allergen friendly alternative. I recommend using Bob's Red Mill All Purpose Gluten Free Flour, Navitas organics unsweetend organic Cacao powder, and Enjoy Life mini semi-sweet chocolate chips!

Recipe developed with love by Sarah Collins