Grease a 10 oz microwave-safe mug with oil if you want to unmold the cake. If you want to serve it directly in the mug, like I always do, then skip this process.
Mix 4 tablespoon all-purpose flour, 2 tablespoon white granulated sugar, and ¼ teaspoon baking powder in a small mixing bowl. You can mix the ingredients directly in the mug too. I mixed them in a bowl as the mixing process is a little easier in a bowl than in the mug.
Stir in 2 tablespoon melted unsalted butter, 2 tablespoon milk and ¼ teaspoon vanilla extract.
Add 1 tablespoon sprinkles to the batter and stir until combined.
Transfer the batter to the mug.
Keep the mug in the microwave and micro on high for 1 minute or until firm to touch. Serve warm as is it or top with a scoop of vanilla ice cream and serve immediately. If you want to unmold the cake, run a knife around the edges and invert the cup on the serving plate.You can always switch to whole wheat flour, but then the taste and texture won’t be the same. To make it gluten-free, use gluten-free flour.
You can always switch to whole wheat flour, but then the taste and texture won’t be the same. To make it gluten-free, use gluten-free flour.Milk makes the cake extra soft and moist. You can use skim or whole milk, totally up to you. If you want to make it vegan, you can use almond milk, soy milk, or coconut milk too.I have used white granulated sugar but you can replace it with brown sugar, honey, or maple syrup. You can also adjust the amount as per your taste preference. The measurements that I have given will yield a mildly sweet cake.Use light olive oil, apple sauce, or coconut oil in place of butter to make it vegan.Do not over-mix the batter. Just add in the ingredients, give it a mix and bake it.Bake the cake for a minute. If it is still too wet in the center, then bake for another 30 seconds. Do not over bake, otherwise, the cake will turn out dry.Make sure the mug doesn’t have any have a metal lining.To check if the mug is 10 oz or not, fill it with water. It should fit 1 cup of water.