Microwave Breakfast Cake for One
- Level: Easy
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Calories
- 248 calorie
- Total Fat
- 6 grams
- Saturated Fat
- 2 grams
- Sodium
- 21 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 7 grams
- Protein
- 7 grams
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
Cake:
1 tablespoon milk or non-dairy milk
1/2 teaspoon chia seeds
1/2 teaspoon vanilla extract
1 egg yolk
1/2 very ripe medium banana, mashed (see Cook's Note)
3 tablespoons white whole wheat flour
1/4 teaspoon baking powder
Peanut Butter Cake:
1 tablespoon peanut butter
1/2 teaspoon ground cinnamon, plus additional for topping
Honey, for drizzling
Chocolate Chip Cake:
1 tablespoon semisweet chocolate chips
1 tablespoon chopped walnuts, plus additional for topping
Orange zest, for topping
Honey, for topping (optional)
Fig Oatmeal Cake:
1 tablespoon old-fashioned rolled oats
1 tablespoon chopped figs
1/2 teaspoon ground cinnamon
Sliced almonds, for topping
Coconut flakes, for topping
Maple syrup, for drizzling (optional)
Directions
- For the cake: Combine the milk, chia seeds, vanilla, egg yolk and banana in a small microwave-proof jar or container (I prefer half-pint Mason jars). Add the flour and baking powder and stir until well incorporated and the batter thickens. Store in the fridge until ready to serve.
- Microwave the jar on high for 1 to 1 1/2 minutes, then serve.
- For the peanut butter cake: To the cake recipe, add the peanut butter and 1/2 teaspoon cinnamon and give everything a good stir. Once the cake is microwaved, drizzle some honey and sprinkle more cinnamon, if desired.
- For the chocolate chip cake: To the basic recipe, add the chocolate chips and 1 tablespoon chopped walnuts. Once the cake is microwaved, top with the orange zest, more walnuts and honey, if using.
- For the fig oatmeal cake: Omit the flour in the cake recipe, and substitute with the oats. Add the figs and cinnamon. Once the cake is microwaved, add the almonds, coconut flakes and a drizzle of maple syrup, if using.
Cook’s Note
It's crucial that you use a very ripe banana for the cake, because it's the only sweetener used. Although you can add in extra honey, maple syrup, Stevia or other sweetener of choice to the batter, I recommend adjusting as necessary after the cake has been microwaved.