Microwave cake for one ready in a flash

This Funfetti-inspired mug cake is all about you celebrating you. This version is somewhat healthier than a regular cake because it’s made with Greek yogurt and almond milk and calls for less sugar. It’s also smaller than a full-sized cake, so if you mindlessly eat the whole thing in front of the TV, the damage is minimal. (Although, a hefty dollop of whipped cream on top never hurt anyone.)

The best part? It takes less than five minutes to whip up.

I used a really big mug, so this could make two smaller mug cakes if you’re up for sharing. Since it’s made with easily acquired, common ingredients, it’s perfect for late-night snacking. You can use regular milk, soy milk or cream if you don’t have almond milk on hand.

Funfetti-Inspired Mug Cake

1 teaspoon butter, melted

2 tablespoons unsweetened plain or vanilla almond milk

1 large egg

1 tablespoon nonfat plain or vanilla Greek yogurt

1 teaspoon lemon extract or 2 teaspoons lemon juice

¹/₂ teaspoon vanilla extract

1 teaspoon sugar, preferably extra-fine baker’s sugar

6 tablespoons self-rising flour

2 tablespoons sprinkles, plus more for serving

Whipped cream, to top

Whisk together the butter, almond milk, egg, yogurt, lemon extract, vanilla extract and sugar with a fork. Add the flour and whisk until smooth. Stir in 1 ¹/₂ tablespoons of the sprinkles, then sprinkle more around the sides of the mug and on top of the batter. Microwave for 1 ¹/₂ to 2 ¹/₂ minutes, until risen and firm. All microwaves cook differently, so keep a close eye on your cake.

Recipe notes: You can melt the butter in the microwave for about 30 seconds in the mug you are going to use for the cake. Serves 1.

Per serving: 449 calories; 16 g fat (4 g saturated fat; 32 percent calories from fat); 60 g carbohydrates; 19 g sugar; 198 mg cholesterol; 687 mg sodium; 13 g protein; 1 g fiber.