Ingredients (1 serving)
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3 tablespoons all-purpose flour
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2 tablespoons sugar
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1 tablespoon cocoa powder (for chocolate version, optional)
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¼ teaspoon baking powder
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Pinch of salt
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2 tablespoons milk
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1 tablespoon vegetable oil or melted butter
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½ teaspoon vanilla extract
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Optional: chocolate chips, nuts, or berries
Instructions
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Mix dry ingredients:
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In a microwave-safe mug or small bowl, combine flour, sugar, cocoa powder (if using), baking powder, and salt.
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Add wet ingredients:
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Stir in milk, oil, and vanilla extract until smooth.
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Fold in any extras like chocolate chips or berries.
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Microwave:
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Microwave on high for 60–90 seconds.
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The cake should rise and be set but still soft. Avoid overcooking—it can dry out quickly.
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Serve:
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Let it cool for 1–2 minutes.
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Optional: top with a drizzle of chocolate, a sprinkle of powdered sugar, or a little whipped cream.
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💡 Tips:
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Use a large mug or small bowl; the cake will rise a lot.
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For a gooey center, reduce cooking time slightly.
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Can also be baked in the oven at 350°F (175°C) for 12–15 minutes if you prefer.
If you want, I can give a fun flavored version like caramel, cookie butter, or peanut butter that’s extra indulgent but still a single-serving treat.
Do you want me to do that?