Can I make this cake without eggs?Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Can I use a different type of flour?Yes, you can substitute whole wheat flour or gluten-free flour, but the texture may vary slightly.

Can I make this cake in the oven?Yes, you can bake this cake in the oven at 350°F (175°C) for about 20-25 minutes.

How do I store leftover cake?Store leftover cake in an airtight container at room temperature for up to 2-3 days, or refrigerate for longer shelf life.

Can I double the recipe?Yes, you can double the recipe and cook it in a larger microwave-safe bowl, but you may need to adjust the cooking time.

Can I add frosting?Yes, you can add frosting if you prefer a richer dessert. Cream cheese frosting or chocolate frosting would be great choices.

Can I make this cake gluten-free?Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

How can I make this cake less sweet?Reduce the sugar by half or substitute with a sweetener of your choice to adjust the sweetness.

Can I make this cake ahead of time?This cake is best served immediately after it’s cooked, but you can store leftovers and reheat in the microwave.

Can I add other mix-ins?Yes, feel free to add mix-ins like chocolate chips, nuts, or dried fruit for extra flavor.