Vegan Cinnamon Roll Microwave Mug Cake

Dear Turkey,

My previous ones

Were magical, but this one

Is so decadent

Vegan Cinnamon Roll Microwave Mug Cake

(serves 1, adapted from budget bytes)

Ingredients:

For the cake:

- 1/4 c flour (I used white)

- pinch salt

- 1 T brown sugar

- generous pinch baking powder

- pinch cinnamon

- about 1 T chopped nuts, optional (I used pecans)

- 1/2 T canola oil

- 2 T milk (I used cashew), or water

For the swirl:

- 1/2 T canola oil

- 1 t brown sugar

- 2 pinches cinnamon

For the icing:

- 1 T powdered sugar

- 1/2 t milk or water

Instructions:

- Stir together the cake ingredients in a mug. If you didn't measure anything (like me), you may need to add more water or flour to reach the consistency of a very thick batter. 

- Mix the swirl ingredients in a separate bowl and stir into the batter just until swirled. (It doesn't need to look beautiful). Microwave for about a minute, or until at least the top part looks cooked enough for your molten-ness preferences, and whether or not you'll want to pop it onto a plate before you eat it. Let stand for a minute or two. It will continue to firm up. 

- In the same bowl that you mixed the swirl in (it will pick up a little cinnamon this way), mix the icing ingredients. 

- Pour the icing directly on top of the mug, or run a butter knife around the cake and pop it onto a plate if you want, icing it there. Top with more nuts and cinnamon. 

Enjoy,

Tofu