Recipe by our in-house chef, Maddy Goldberg
Prep Time: 10 minutes
Cook Time: 1 ½ minutes
Serving Size: 1 mug cake
Ingredients
For cake:
¼ cup milk (any % or nut milk will work)
2 tbsp unsalted butter (or vegan butter)
½ tsp vanilla
¼ cup + 2 tbsp all purpose flour
2 tbsp sugar
¼ tsp baking powder
¼ tsp cinnamon
For cinnamon sugar filling:
2 tbsp white sugar
1 tsp cinnamon
Method
Make cake batter and filling: In a microwave safe bowl, add milk, vanilla, and butter. Microwave for 30 seconds, or until butter is melted and milk is warm. In a separate bowl, mix the flour, sugar, baking powder, and cinnamon. Add the milk/butter to the dry bowl and whisk until fully combined. There should be no lumps. Set aside. In a small bowl, mix the cinnamon sugar filling. Set aside.
Form cake: In a microwave safe mug, add about ¼ of the cake batter. With a spoon, sprinkle about ¼ of the filling overtop. Add another ¼ of cake batter and sprinkle another ¼ of the filling overtop. Repeat until all batter and filling is used. The final layer should be the cinnamon sugar filling.
Microwave cake: Microwave for 1 ½ minutes. If it is not cooked, return for another 15-20 seconds. Top with vanilla ice cream or whip cream (optional). Eat while it is hot!