In a small bowl, whisk together the cocoa powder, almond flour, oat flour, baking powder, espresso powder, and sea salt.
Pour in the almond milk, maple syrup, canola oil, and almond butter. Whisk until the mixture is smooth.
Divide the cake batter between two mugs. Sprinkle the top with extra sea salt. Microwave one at a time for 60 seconds each, then let sit in the microwave another minute before opening the door. (This may vary based on the power of your microwave.) Enjoy immediately!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/11/salted-chocolate-almond-mug-cakes-vegan-and-gf/