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Microwave Cinnamon Swirl Cake - egg free

servings2 servings
Enjoy this deliciously soft and fluffy Microwave Cinnamon Swirl Cake in just under 10 minutes.
Ingredients

Vanilla batter

  • ½ cup (64g) all purpose flour (plain flour)
  • 4 teaspoons (16g) white or brown sugar
  • ½ level teaspoon baking powder
  • Pinch of salt
  • 6 Tablespoons (90ml) milk (You can use any milk, including dairy-free options)
  • 1 Tablespoon (14ml) vegetable oil
  • ½ teaspoon (5ml) vanilla extract

Cinnamon butter

  • 2 Tablespoons (24g) butter, melted
  • 2 teaspoons (8g) white or brown sugar
  • 1 ½ teaspoons ground cinnamon

Glaze (optional)

  • ¼ cup (30g) powdered sugar (icing sugar)
  • 2 teaspoons 10ml warm milk (add more milk for thinner glaze and less for a thicker glaze)
Instructions
  • Spray non stick cooking spray or use melted butter to grease the mugs or ramekins
  • For this recipe, I used two ramekins with a volume of ½ cup (120 ml) each.

Vanilla batter

  • In a small bowl, whisk together flour, sugar,baking powder and a pinch of salt.
    ½ cup (64g) all purpose flour, 4 teaspoons (16g) white or brown sugar, ½ level teaspoon baking powder, Pinch of salt
  • Add milk, oil and vanilla extract
    6 Tablespoons (90ml) milk, 1 Tablespoon (14ml) vegetable oil, ½ teaspoon (5ml) vanilla extract

Cinnamon butter

  • In a separate small bowl add melted butter, sugar and ground cinnamon. Mix until combined
    2 Tablespoons (24g) butter, melted, 2 teaspoons (8g) white or brown sugar, 1 ½ teaspoons ground cinnamon

Assemble (see notes on tips below)

  • Spoon some vanilla batter into a mug or ramekin. (See note 1)
  • Add a bit of the cinnamon sugar mixture over the vanilla layer.
  • Repeat layering once more with vanilla batter and cinnamon sugar.
  • Top it off with a final layer of vanilla batter.
  • Then, gently swirl the top two layers using the tip of a spoon.
  • Microwave one mug or ramekin at a time. Cook on high power for 1 minute until the cake is done in the middle.

Glaze (optional)

  • Whisk the powdered sugar and milk together in a small bowl until smooth.
    ¼ cup (30g) powdered sugar, 2 teaspoons 10ml warm milk
  • Pour over the cooked Microwave Cinnamon Swirl Cake. (The glaze can be poured over the warm cake)
  • This cake is best enjoyed immediately after being microwaved.
Recipe Notes
1.In each ramekin, I measured the vanilla batter layers with a teaspoon and the cinnamon layers with a ½ teaspoon.
 

Tips

  • Use a wider instead of deeper microwave-safe mug or ramekin when baking for better heat distribution and ample space for rising of the batter.
 
  • Mug or ramekin size makes a huge difference: If you’re using a larger mug that is taller then it will take longer to cook. If you’re using a larger but wider mug, it may take less time to cook.
 
  • Avoid filling the ramekin or mug with too much batter: Keep in mind that the mixture should be filled only halfway to the rim to avoid spills. This guideline applies to any microwave-safe container, whether it's a mug, cup, or ramekin.
 
  • The baking time in my recipe is based on my 1000 watt microwave: This means that your baking time will vary by either a few seconds more or less depending on your microwave.
 
  • Do not overbake: Keep in mind that the cake continues to bake for at least another minute after it has been removed from the microwave.
 
  • Microwave in short bursts if you're unsure: Microwave the cake in short intervals (usually 30-second increments) to prevent overcooking. Check the cake's progress between each interval to avoid drying it out.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 36mg | Sodium: 137mg | Potassium: 120mg | Fiber: 2g | Sugar: 29g | Calcium: 100mg | Iron: 2mg