Chocolate mug cake

Ingredients for 1 servings:

• 3 eggs
• 1 jar sugar
• 1 jar olive oil or other neutral oil
• 1 packet of vanilla sugar
• 1 jar flour
• 1 jar almonds, ground
• 1 packet of baking powder
• 1 jar almond milk (almond drink)
• 1 cup of espresso, approx. 30 ml
• 3 tbsp, heaped cocoa powder
• 1 pack of chocolate drops, approx. 200 g

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

for a loaf pan

First of all: It’s important to use the same glass or cup for everything. I use a 200 ml glass. Brew the espresso and let it cool slightly. Preheat the oven to 180°C fan/convection oven. Mix all ingredients together in a mixing bowl. Pour the batter into a loaf pan or muffin cups and bake in the hot oven for about 45 minutes on the middle rack. Muffins need about 20 minutes. Do the skewer test. If nothing sticks to the wooden skewer, let the cake cool slightly in the pan and then carefully turn it out. Tips: If you like, you can spread powdered sugar or chocolate glaze over it. Personally, I like it best on its own. If you like, you can mix the almonds with half of the desiccated coconut and divide the almond milk with orange juice. Tastes good in summer.