Devil's Food Mug Cake with Chocolate Chips and Almonds

     Mug cakes are gaining in popularity now because they answer everything our society wants in a dessert made at home:  quick to make, you don't have a large cake to eat, and you probably have all the ingredients in your cupboard including the mug to make this right now. 
     I have learned a few things.  First, bake your cake in the microwave the shortest amount of time which is 1 1/2 minutes so it doesn't dry out.  Take it out and test it with a toothpick.  If the toothpick is clean, you are done, if not put the cake back in for a few more seconds.  Don't worry that the cake looks like it was risen in the microwave and then falls when you take it out, the texture is fine.  If you don't finish your cake, they can be reheated for just a few seconds. Enjoy!

                                   Devil's Food Mug Cake with Chocolate Chips and Almonds

1 large egg
3 1/2 tblsp. vegetable oil
3 1/2 tblsp. lactose free milk
1/4 cup sugar
1/8 tsp. vanilla extract
1/8 tsp. almond extract
1/4 cup flour
2 tblsp. unsweetened cocoa powder
1/8 tsp. baking powder
pinch salt
2 tblsp. dairy free chocolate chips
2 tblsp. chopped almonds

     In a large measuring cup or medium size bowl, whisk the egg and oil with a fork.  Stir in lactose free milk, sugar and extracts.  Add the flour, cocoa, baking soda, and salt.  Beat batter until smooth.  Stir in chocolate chips and almonds.  Pour equal amounts of batter between two mugs.  The batter should only fill about half the mug.  Microwave separately for 1 1/2 minutes to 2 1/2 minutes.  Cake is done when it is risen in the microwave and it is firm.  You can also use the toothpick test.
     Next week I'll share my recipe for banana mug cake.  See you then