Do you need an explanation for this one, I ask you?  Do you?

To be quite honest, I like the coconut flour G-Free one better.  Would I make an entire cake out of it?  Probably not because it doesn’t keep its shape on its own like regular flour.  You would need to mix it with something else.  But for a mug cake?  With that molten chocolate inside?  Hell yeah!

I tried to keep the sugar low here, but if this is too dark-chocolatey for you, you can always add more to your liking.  With both recipes, it doesn’t matter if you do wet or dry ingredients first. It’s a small batch, and you’re the only one that’s going to eat it anyway!

So go get yourself a tablespoon, a mug, and something to eat with (that isn’t just your face) and try this:

Regular:
2 Tbsp flour
1 Tbsp turbinado sugar
2 Tbsp cocoa powder
Dash salt and baking powder
Dash of any spice you like, like cinnamon or ginger
2 Tbsp milk of choice
1/2 Tbsp olive or coconut oil
*Bake at 350 in a toaster oven for 8-10 minutes

Gluten-free:
1 Tbsp coconut flour
1 Tbsp turbinado sugar
2 Tbsp cocoa powder
Dash salt and baking powder
Dash of any spice you like, like cinnamon or ginger
2 Tbsp milk of choice
1/2 Tbsp olive or coconut oil
*Bake at 350 in a toaster oven for 8-10 minutes