Take a microwave-safe coffee mug and combine all dry ingredients. Add 4 tablespoons of all-purpose flour, 1½ tablespoons of powdered sugar (increase to 3 tablespoons if omitting condensed milk), 2 pinches of baking powder, and ½ pinch of baking soda. For the chocolate mug cake version, incorporate 1 tablespoon of cocoa powder. Using a fork, whisk the dry mixture thoroughly until everything is evenly distributed with no lumps.

Directly into the mug with dry ingredients, add 1 tablespoon of condensed milk (if using), 1 tablespoon of milk, 1 tablespoon of melted butter or oil, and ½ tablespoon of cream (increase to 1½ tablespoons if skipping condensed milk). Add 2 drops of vinegar or lemon juice for a lighter texture. For the chocolate version, add 4-5 drops of vanilla essence; for vanilla, add ½ teaspoon. Mix vigorously with your fork until the batter becomes smooth and lump-free.

Pour in the remaining 1 tablespoon of milk and stir once more. The batter should be thick, smooth, and glossy-not too runny or too stiff. If making a chocolate protein mug cake, fold in chocolate chips or chopped chocolate pieces at this stage for extra indulgence.

Place your mug in the microwave and cook on high power for 1 minute in an 800-watt microwave. Cooking time may vary between 45 seconds to 1½ minutes depending on your microwave wattage. The kodiak microwave pancake-style cake will rise dramatically during cooking-this is completely normal and indicates proper leavening.

Allow the mug cake to cool for about 1 minute before eating, as it will be extremely hot. Top with your favorite garnishes like sprinkles, extra chocolate chips, whipped cream, or a scoop of ice cream. Your perfectly portioned dessert is ready to enjoy!