In a small bowl, mix flour, cocoa powder, stevia and baking powder together. Set aside.

In a small saucepan, combine oil, maple syrup, vanilla extract, almond butter and sea salt. Heat over medium-low heat, stirring often, until the mixture is bubbling and smooth.

Pour half of the almond butter caramel into the flour bowl. Add almond milk and dark chocolate chips, and stir to combine.

Pour cake batter into a ramekin or mug. Drizzle the remaining salted caramel on top.

Place in the microwave for 60 seconds, then check and see how solid the cake looks. Depending on your microwave, you may need to cook for an additional 30-60 seconds. Once your cake looks fudgy and cooked, remove from the microwave and immediately enjoy!