Doesn't everyone need a go-to mug cake recipe?

My teeth are, shall we say, notoriously sweet. And it wasn't such an issue when I was running more frequently. But now there's a baby and my back hurts sometimes and my knees creak every single time I try to sneak out of my child's room thereby bolting her awake...

But I digress. 

There is nothing—NOTHING—like a warm, delicious mug cake. And if you're a sometimes baker like me, you probably have all of these ingredients on hand at the drop of a scoop of vanilla ice cream. 

I'm super proud of this creation. And not only because it doesn't include egg. Try it and see for yourself!

PS: I never measure anything. So the fact that I took the time to measure all this out for you...well, you're dear to my heart.

8 ounce microwaveable coffee mug
1/4 cup flour (bread flour works particularly well if you have it)
2 tablespoons of sugar (don't judge me)
1/2 teaspoon of baking powder
a pinch (a PINCH) of sea salt (regular table salt is probably fine)
1/4 cup Milk (I like Vitamin D because we're already on the train so...)
1.5 Tablespoons of olive oil
1 Teaspoon Vanilla extract

First add all the dry ingredients

Then all the wet ones.

Then stir, stir, stir.

If you want to get a little squirley you can add in some chocolate chips or a Reese's peanut butter cup. They sink to the bottom and melt and oh my.

Microwave it for about 90 seconds and voila! Delicious, warm, mug cake.

You're welcome.