# Components:
→ Dry Ingredients
01 - 1/4 cup vanilla or unflavored protein powder
02 - 2 tablespoons oat flour or almond flour for gluten-free alternative
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon ground cinnamon
05 - Pinch of salt
→ Wet Ingredients
06 - 1 large egg
07 - 3 tablespoons unsweetened almond milk or preferred milk
08 - 1 tablespoon maple syrup or honey
09 - 1/2 teaspoon vanilla extract
→ Cinnamon Swirl
10 - 1 teaspoon coconut oil or melted butter
11 - 1 teaspoon brown sugar or coconut sugar
12 - 1/2 teaspoon ground cinnamon
→ Optional Frosting
13 - 2 tablespoons Greek yogurt
14 - 1 teaspoon cream cheese, softened
15 - 1/2 teaspoon maple syrup or powdered sugar
# Directions:
01 - In a microwave-safe mug of at least 12 ounces capacity, add protein powder, oat flour, baking powder, ground cinnamon, and salt. Mix thoroughly to fully blend.
02 - Add the egg, almond milk, maple syrup, and vanilla extract to dry mixture. Stir vigorously, scraping the sides, until a smooth batter develops.
03 - In a separate small bowl, combine coconut oil, brown sugar, and ground cinnamon until fully incorporated.
04 - Drop small spoonfuls of the cinnamon swirl mixture atop the batter. Using a toothpick or knife, gently swirl the mixture into the batter for a marbled effect.
05 - Microwave on high power for 60 to 90 seconds or until the center of the cake is just set, avoiding overcooking. Adjust time based on microwave strength.
06 - In a separate bowl, blend Greek yogurt, softened cream cheese, and maple syrup until smooth. Spread or drizzle over the warm cake, as desired.
07 - Serve immediately while warm, optionally topped with frosting.
