Vegan and rich ^_^

I have an immeasurable fondness for super-fudgy chocolate cake, and I've tried a few mug cake recipes before but found them simply unsatisfying. They would come out beige and weak. A true choco-lover needs something more fortifying.

Recently, I gave it another go and stumbled upon this instructable for "the best" chocolate mug cake. And indeed, it's the best I'd ever had—so much so that I made it a few days in a row. (I left out the egg, to make it fudgier.) Then I tried to make it from memory, and the most wonderful accident happened: a smaller, denser, simple version that scratches that itch juuuuuuust right. Plus, it's vegan, so you can share with most of your friends! (But make them make their own.)

Here you go...

Step 1: Ingredients

3 dry ingredients, 3 tablespoons each

Flour: Spelt and wheat both work just fine. I used spelt the first few times, and can't tell the difference at all.
Sugar, whatever kind you like
Cocoa

2 wet ingredients, 2T each

Milk: I use "original" Silk soymilk, since I have it on hand, and it makes the recipe vegan as well.
Vegetable oil

1 "in-between" ingredient, 1T

Applesauce (I just take the spoon I'm gonna eat it with and put in a heaping spoonful)

Step 2: Directions

Stir together the dry ingredients.

Stir in the wet ingredients.

Stir in the applesauce.

Optional: add a dash of vanilla and a bunch of chocolate chips (I always do)... basically, use whatever flavoring you like; the 'ible mentioned earlier has some more suggestions.

Microwave for 1 minute (ours is 1200 watts, so adjust accordingly).

Optional: add a dollop of Nutella on top and microwave for 10-15 seconds more.

Eat it!!