Place the gluten free flour blend, sugar, cocoa powder, cinnamon, ginger, and salt in a mug and whisk together with a fork.
Add the canola oil, vinegar, molasses, and water, and stir well. Stir in the dairy free chocolate chips. Sprinkle a few more chocolate chips on top if desired.
Microwave for 70 seconds at 70% power. (Microwaves vary - please keep an eye on your mug cake and adjust the cooking time as needed).
Let cool before enjoying! Top with dairy free whipped cream or ice cream if desired.
Notes
If you don't need to be gluten free, feel free to use regular all-purpose flour.I don't recommend using coconut flour or almond flour in this recipe, as it will be a different texture.This cake is best eaten immediately. If you want to store it for a little while, just store in an airtight container.