Moist Chocolate Cake in a Cup

3 tbsp. (45 ml) all purpose flour

1/4 tsp. (1 ml) baking powder

1 tbsp. (15 ml) chocolate chips

1 tbsp. (15 ml) of cocoa powder, unsweetened

2 tbsp. (30 ml) of granulated sugar

1 pinch of salt

1/8 tsp. (0,5 ml) of vanilla extract

1 tbsp. (15 ml) of virgin camelina oil Signé caméline

3 tbsp. (45 ml) of milk (cow milk or vegetable milk)

1/2 tbsp. (8 ml) of roasted camelina seeds Signé caméline

1. Combine the flour, sugar, cocoa powder and baking powder in a mug. Add the milk, oil, and vanilla.
2. With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips and camelina roasted seeds.
3. Put the mug in the microwave oven and cook for 45 seconds to 1 minute 30. Let cool for 5 minutes to allow the cake to finish cooking.
4. Serve with berries and whipped cream!