In a microwave-safe mug or small bowl, combine flour, sugar, cocoa powder (if using), baking powder, and salt.
Add wet ingredients:
Stir in milk, oil, and vanilla until smooth. Mix in any extras like chocolate chips or berries.
Microwave:
Microwave on high for 1–2 minutes (depending on your microwave’s power). Start checking at 60 seconds; the cake should rise and be set but still moist.
Serve:
Let it cool slightly (it will be very hot!) and enjoy straight from the mug, or top with a scoop of ice cream, whipped cream, or drizzle of chocolate.
💡 Tips:
For a larger cake, double the ingredients and microwave a little longer, in 30-second increments.
You can swap cocoa for a teaspoon of cinnamon or fruit puree for a different flavor.
Avoid overcooking—microwave cakes dry out quickly.
If you want, I can also give a 5-minute oven version that’s fluffy and works for a small pan, not just a mug—perfect if you want more than one serving at a time.
