In a microwave-safe mug, add all cake ingredients. Mix with a small whisk until batter is smooth. It will be thick.
In a small bowl, add cinnamon sugar topping ingredients. Whisk until evenly mixed.
Using a very large spoon, scoop up half of the cake batter. Sprinkle half of the cinnamon sugar topping over the batter still in your mug. Then add the other half of the cake batter back into the mug.
Sprinkle remaining cinnamon sugar topping evenly across the top of the cake.
Microwave cake at full power for about 1 minute or until cake is cooked. Let cool a few minutes before eating. Cake is best enjoyed shortly after it is cooked.
Notes
You can substitute the skim milk with low fat milk or almond milk.
This cake is best consumed shortly after it is cooked. It will dry out faster than a traditional oven-baked cake if left to sit out for several hours.
To truly keep this to one serving, this makes a small cake about the size of a cupcake. It will just fill an 8 oz mug. If you want the cake to fill a mug to the top, choose an 8 oz microwave safe mug. You can also double the recipe for a 16 oz mug or make 1.5x the recipe for a 12 oz mug.
To determine how many ounces your mug holds, fill it to the top with water. Then pour the water into a liquid measuring cup.
I cook my cake at full power in my 1000 watt microwave. If you have a lower wattage microwave, you will likely need to cook the cake a little longer. If your microwave is stronger than 1000 watts, you will need to reduce cooking time or reduce cooking power.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.