Whisk all dry ingredients together.
Whisk all wet ingredients together.
Stir the dry and wet ingredients together to form a batter.
Grease and flour the inside of a microwave-safe cup, ramekin, or mug. It should be taller than it is wide, and hold 2-1/2 to 3 cups. I have a microwave-safe coffee mug that works well.
Pour the batter into the container.
Microwave on full power for 3 minutes. Times may vary depending on the wattage of your microwave.
To serve, cut cake in half to form two mini-cakes. Top with powdered sugar, or whipped cream.
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