# What you’ll need:
→ Cake Batter
01 - 1/4 cup vanilla protein powder
02 - 2 tablespoons oat flour
03 - 1/4 teaspoon baking powder
04 - 1/4 teaspoon ground cinnamon
05 - 1 tablespoon granulated sweetener
06 - Pinch of salt
07 - 3 tablespoons milk
08 - 1 large egg white
09 - 1/2 teaspoon vanilla extract
→ Cinnamon Swirl
10 - 1/2 tablespoon melted butter or coconut oil
11 - 1 tablespoon brown sugar or coconut sugar
12 - 1/2 teaspoon ground cinnamon
→ Cream Cheese Topping
13 - 1 1/2 tablespoons light cream cheese, softened
14 - 1 teaspoon milk
15 - 1/2 tablespoon powdered sweetener or sugar
16 - 1/4 teaspoon vanilla extract
# Steps:
01 - In a microwave-safe mug of at least 10 fluid ounces, combine protein powder, oat flour, baking powder, cinnamon, sweetener, and salt. Mix thoroughly until no lumps remain.
02 - Add milk, egg white, and vanilla extract to the dry ingredients. Stir until a smooth, uniform batter forms with no streaks of dry ingredients.
03 - In a small bowl, combine melted butter, brown sugar, and cinnamon. Mix well to create a spreadable swirl mixture.
04 - Drop small spoonfuls of the cinnamon swirl mixture onto the batter surface. Using a toothpick or knife, gently drag through the batter in a swirling motion to create a marbled effect.
05 - Microwave on high power for 60 to 90 seconds until the cake is just set. The center should appear cooked yet retain slight moisture; avoid overcooking as this dries the cake.
06 - While the cake cools slightly, whisk together cream cheese, milk, powdered sweetener, and vanilla extract until the mixture reaches a smooth, spreadable consistency.
07 - Spread the cream cheese topping evenly over the warm mug cake. Serve immediately for optimal texture and temperature contrast.
