To a 10-oz. (or larger) mug or ramekin, add the almond flour, coconut sugar, potato starch, cocoa powder, tapioca starch, flaxseed meal, baking powder, and sea salt. Stir with a fork or small whisk to fully incorporate.
Next, add water, avocado oil, and vanilla. Whisk again until fully incorporated. Option to stir in chocolate chips for richness (recommended!).
Microwave for 1 minute then check to see if the center is set; if not, microwave for another 15 seconds (it could take up to 1 minute 30 seconds total if using a less powerful microwave). Once done, let the cake cool for 3-5 minutes before enjoying. This mug cake is best eaten warm with a scoop of vanilla ice cream!
Best when fresh. Because of the microwaving, the cake becomes hard once fully cooled.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.