Chocolate Mug Cake (Shakeology)

I had a chocolate craving today and wanted to make up something quick - as I really should be writing a paper.

So I searched the internet for "Shakeology mug cake," and ended up with one which didn't have Shakeology in it. But it was titled "The moistest chocolate mug cake," so I adapted it to add in some good nutrients. You can find the original recipe here. (I am sure its good, but I am working to cut out gluten, so didn't want to use flour.)

Here is my recipe:
1/4 cup plus 1 tbsp chocolate shakeology
1 tbsp sugar (next time I will try to go with 1/2, but it was delicious like this.)
1/4 tsp baking powder
1 tbsp powdered peanut butter (or use regular peanut butter, but we are out)
pinch of salt (original recipe called for 1/8 tsp, but I don't have that - or couldn't find it)
1/4 cup plus 1 tbsp almond milk (I used coffee almond milk because it's what we have right now. I don't think it changed the flavor. So use whatever milk you have on hand.)
2 tbsp coconut oil, melted (which wasn't a problem because it's summer and it stays melted in my house)


Directions:
In a small bowl (I used a cereal bowl) mix the dry ingredients together, then add in the wet ingredients. Stir until fully mixed. Pour into a mug (preferably one of your larger mugs, so it has room to expand as it cooks.) Top with a few mini chocolate chips, shredded coconut, or a tbsp of peanut butter. Do not mix the toppings in.

Heat in microwave for 70 - 90 seconds. (I have a 900-watt microwave, so it took 90 seconds, if you have a bigger more powerful microwave, stick with 70 seconds. It's better slightly undercooked.)

When I took it out of the microwave, it seemed like it wasn't done. It sunk a little, and still looked a little wet on the edges. But the middle was done, so I decided it was good as is. I dumped it out into a bowl and topped with strawberries. So delicious!

Enjoy!