1/4cupall-purpose flour or Kodiak Cakes pancake mix*
1/4teaspoonbaking powder
2tablespoonsunsweetened vanilla almond milk or other milk + 1-2 tablespoons moreas needed
1tablespoonmaple syrup
1/4teaspoonvanilla extract
1teaspoonoil or melted butter**
1tablespoonbrown sugar or coconut sugar
1/4teaspoonground cinnamon
Instructions
Spray a microwavable mug with cooking spray and then mix together flour (or pancake mix), baking powder, milk, maple syrup, vanilla and oil (or melted butter) inside. Add 1-2 tablespoons more of milk, if needed for desired consistency. You want the batter to stay thick, but not dry.
In a small bowl, whisk together brown sugar and cinnamon and sprinkle over the top of the mixture in mug. Use the tip of a knife to swirl cinnamon mix into the top of the batter.
Microwave on high for about 1 minute and 25 seconds. Take out of the microwave and if desired transfer muffin to a plate. Enjoy!
Video
Notes
*All-purpose flour or (my personal favorite) Kodiak Cakes Flapjack mix will yield the best results. I've also successfully used spelt flour. Other flours will likely work, but may change the texture of the cake. If using pancake mix, leave out the baking powder.**Any oil or melted butter will work.Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. When trying this recipe for the first time, you might want to start with a 60-70 second cooking time at 100% power. No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs... for a mug cake to use 1 egg is A LOT!I’ve also enjoyed this mug cake without the brown sugar topping and with a little jam. Delicious either way!