In a mug, mix together the dry ingredients (Almond flour, Gluten-free flour, Cocoa powder, Castor Sugar, Coffee espresso powder, Baking powder, Bicarbonate of soda, Salt and Baking chocolate, chopped). Stir in the chocolate.

Make a well in the middle and pour in the wet ingredients (Vegetable oil, Almond milk, Vanilla essence and Apple Cider vinegar).

Using a fork, mix ingredients until combined. The batter will be thick.

Microwave on high for 2 minutes (time may vary depending on your microwave power settings).

You will have a dense, brownie like cake. I served mine out of the mug (use a butter knife to loosen the sides and turn mug over onto your plate). Can be enjoyed with fruit, your favourite ice cream, cream or nut butter.