Microwave Breakfast Cake for One

June 6, 2022



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)


  1. In a small microwave-safe jar or container, combine the milk, chia seeds, vanilla, egg yolk, and banana (I prefer half-pint Mason jars). Stir in the flour and baking powder until thoroughly combined and the batter thickens. Keep refrigerated until ready to serve.
  2. Microwave for 1 to 1 1/2 minutes on high, then serve.
  3. To make the peanut butter cake, combine the peanut butter and 1/2 teaspoon cinnamon in a mixing bowl and stir well. After the cake has been microwaved, drizzle it with honey and, if desired, additional cinnamon.
  4. To make the chocolate chip cake, combine the chocolate chips and 1 tablespoon chopped walnuts in the basic recipe. Top the cake with the orange zest, additional walnuts, and honey, if using, after it has been microwaved.
  5. To make the fig oatmeal cake, replace the flour in the cake recipe with oats. Combine the figs with the cinnamon. Add the almonds, coconut flakes, and a drizzle of maple syrup, if using, after the cake has been microwaved.

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