Ingredients:

  • 4 Tbsp All-Purpose Flour (35 g)
  • 3 Tbsp Granulated Sugar (37 g)
  • 1/4 tsp Baking Powder
  • Pinch Fine Sea Salt
  • 3 Tbsp Milk (full-fat or semi-skimmed, 45 ml)
  • 1/2 Tbsp Neutral Oil (vegetable, canola, or light olive, 7 ml)
  • 1/2 tsp Vanilla Extract (high quality, 2.5 ml)

Instructions:

  1. Prepare the Mug: Lightly grease the inside of a standard 10-12 oz (300-350ml) ceramic mug with a dab of oil or butter. This helps prevent sticking.
  2. Combine Dry Ingredients: Add the flour, sugar, baking powder, and salt directly into the prepared mug.
  3. Whisk the Dry: Using a small whisk or fork, vigorously stir the dry ingredients together for about 20 seconds. This is crucial to distribute the baking powder evenly, ensuring a good rise.
  4. Introduce Wet Components: Pour in the oil (or melted butter) and the vanilla extract, followed by the three tablespoons of milk.
  5. Mix Gently: Using the fork, mix the ingredients just until combined. Scrape the dry mixture from the bottom corners of the mug. Stop mixing immediately once you no longer see streaks of dry flour (over-mixing leads to a rubbery texture).
  6. Microwave: Place the mug in the center of the microwave. Cook on High power (1000W) for 60 to 75 seconds. If using an 800W microwave, increase the time to 80-90 seconds. The cake should not overflow the mug.
  7. Check and Rest: The cake should look set and slightly sticky on top. If it still looks raw, cook in 10-second increments. Carefully remove the mug and allow the cake to rest for 2 minutes before eating. This stabilizes the crumb structure.
  8. Serve: Enjoy directly from the mug, or turn it out onto a plate and top with vanilla ice cream or fresh berries.