Ingredients:

  • 4 Tbsp, heaped All-Purpose Flour (Plain Flour)
  • 4 Tbsp Granulated Sugar
  • 1/4 tsp Baking Powder
  • Pinch Fine Sea Salt
  • 3 Tbsp Whole Milk (or preferred alternative)
  • 1 Tbsp Neutral Oil (Canola or Vegetable)
  • 1 tsp High-Quality Vanilla Extract or Paste

Instructions:

  1. Prep the Mug: Ensure your chosen microwave-safe mug (10–12 oz) is clean and dry.
  2. Combine Dry Ingredients: Add the flour, granulated sugar, baking powder, and salt directly into the mug.
  3. Whisk Thoroughly: Use a fork or mini whisk to fully combine the dry mixture, ensuring the baking powder is evenly distributed. This prevents pockets of unrisen dough.
  4. Add Wet Ingredients: Pour in the whole milk, neutral oil, and vanilla extract or paste.
  5. Mix Gently: Using the fork, mix the wet and dry ingredients until just combined. Scrape down the sides. Crucially, stop mixing immediately once the flour disappears. Overmixing will result in a tough, rubbery cake. A few small lumps are fine.
  6. Clean Up: Wipe the rim of the mug clean before cooking to ensure a tidy rise.
  7. Microwave: Place the mug in the centre of the microwave. Cook on high power (1000W) for 60 to 75 seconds. Adjust timing if using a lower wattage microwave (e.g., 800W, cook for 80 to 90 seconds).
  8. Check for Doneness: The cake should look set and slightly sticky on top. If the centre looks wet or liquid, microwave in 10-second bursts until just set.
  9. Rest and Serve: Carefully remove the hot mug. Allow the cake to rest for 1 minute—this finishes the cooking process and prevents a rubbery texture. Serve immediately while warm.