1 tablespoon coconut oil, melted
2 tablespoons milk
1 tablespoon maple syrup
1/2 teaspoon vanilla extract
4 tablespoons self-rising flour
1 tablespoon brown sugar
1/2 teaspoon cinnamon
In a small bowl, combine the coconut oil, milk, maple syrup and vanilla extract until smooth.
Whisk in the flour until fully combined.
Transfer the batter to a microwave-safe mug, and smooth it out.
In a second small bowl, mix the brown sugar and cinnamon.
Sprinkle the mixture on top of the batter in the mug, and use a knife or toothpick to swirl the mixture into the top half of the batter.
Microwave on high for about 1 minute.
Check the cake by pressing gently on the top. It should spring back. If it doesn't, continue to microwave in 10-second intervals until it does.
Serve immediately.