vegan chocolate brownie mug cake

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DIFFICULTY: EASY
TOTAL TIME: 25 MINUTES
SERVES: 1 MUG CAKE
MACROS PER MUG CAKE:

COCONUT NECTAR, GF FLOUR, PROTEIN POWDER, FLAX EGG, COCOA POWDER, WITH LARGE CHOCOLATE CHUNKS ON TOP

INGREDIENTS:

• ¼ CUP CHICKPEA FLOUR
• 1 FLAX EGG (1 TBSP FLAX SEED + 3 TBSP WATER)
• 1 TBSP COCOA POWDER 
• 1 SCOOP PROTEIN POWDER
• 2 TBSP COCONUT NECTAR
• ¼ AVOCADO
• ½ TSP VANILLA EXTRACT
• ½ TBSP WALNUT OIL
• ½ TSP BAKING SODA
• ¼ TSP SEA SALT
• ¼ DARK CHOCOLATE BAR
• NON-DAIRY CREAMER OR MILK *OPTIONAL*

DIRECTIONS:

1. PREHEAT THE OVEN TO 350 F AND SET ASIDE A MUG SPRAYED WITH A NON-STICK SPRAY. CHOP UP THE DARK CHOCOLATE BAR INTO LARGE PIECES.
2. MAKE YOUR FLAX EGG BY MIXING TOGETHER THE FLAX SEEDS AND WATER AND SET ASIDE FOR ABOUT 10-15 MINUTES. IN THE MUG, MASH THE RIPE AVOCADO. ADD IN THE FLAX EGG, COCONUT NECTAR, WALNUT OIL, AND VANILLA. MIX UNTIL COMBINED.
3. THEN ADD IN THE PROTEIN POWDER, CHICKPEA POWDER, COCOA POWDER, BAKING SODA, AND SEA SALT. STIR TOGETHER IN THE MUG AND SMOOTH OUT THE BATTER ON TOP. ADD THE LARGE CHOCOLATE CHUNKS ONTO THE TOP OF THE BATTER.
4. BAKE IN THE PREHEATED OVEN FOR 15 MINUTES. REMOVE FROM THE OVEN AND SERVE WITH NON-DAIRY CREAMER OR MILK.