Ingredients:

  • 4 Tbsp (60g) All-Purpose Flour (Plain Flour)
  • 3 Tbsp (40g) Granulated White Sugar (Caster Sugar preferred)
  • 1/4 tsp (1g) Baking Powder
  • Pinch Fine Sea Salt
  • 3 Tbsp (45 ml) Whole Milk (Dairy or non-dairy equivalent)
  • 1 Tbsp (15 ml) Neutral Oil (e.g., Sunflower, Canola, or melted Unsalted Butter)
  • 1 tsp (5 ml) High-Quality Vanilla Extract

Instructions:

  1. Combine the flour, sugar, baking powder, and salt directly into the microwave-safe mug (10–12 oz capacity).
  2. Use a fork or small whisk to thoroughly incorporate the dry ingredients, ensuring the baking powder is evenly distributed. This is crucial for a good rise.
  3. Pour the milk, oil (or melted butter), and vanilla extract into the mug with the dry ingredients.
  4. Use the fork to mix the ingredients together only until just combined. Stop immediately once no dry flour streaks remain. Do not over-mix, as this will lead to a tough, rubbery cake.
  5. Briefly wipe down the upper rim of the mug to prevent crusty sugar bits from burning during cooking.
  6. Microwave the mug in the center of the microwave. Cook on High for 60 to 75 seconds (1000W) or 80 to 95 seconds (700-800W). The cake should rise dramatically, look set on the surface, and feel slightly springy in the center.
  7. Remove the mug carefully (it will be hot) and allow the cake to rest for 1 minute. This crucial resting period finishes the cooking process and prevents deflation.
  8. Enjoy directly from the mug, or turn it out onto a plate if preferred.