Recipe Testing | Mug Cakes...again

 I decided to experiment and try an allergy friendly mug cake...without a recipe or anything. 

I used 2 Tbsps of almond flour, 1 Tbsp granulated sugar, 1 Tbsp or so of cocoa powder, a dash of salt, a dash of vanilla extract, a sprinkle of chocolate chips, a bit of milk (until the batter was thin-ish) and microwaved it for about 1 min and 20 sec. 

It actually didn't turn out horrible. I have never been a fan of almond flour, texture or taste wise, but this recipe actually tasted pretty good! 

PRO TIP: IF YOU STRUGGLE WITH THE TEXTURE OF ALMOND FLOUR (OR COCONUT FLOUR)...BLEND IT AND THEN SIFT IT. It eliminates the gritty feel :) 

All in all I would say this wasn't a fail, but it wasn't great either.