Whisk all the dry ingredients very well. I used freshly ground oats and almonds.
Mix the oil and yogurt (or oil, marmalade and creamer)and whisk to remove lumps, add this to the dry ingredients and mix till well combined and like a muffin batter. If it is too dry, add a drop or 2 of yogurt or creamer. Try to not make the batter too wet.
Grease a ramekin well if you want to remove the cake and serve.
Drop this batter into a tiny ramekin or small thick ceramic espresso cup.
Microwave on high power for 40-50 seconds.(depends on the size of the ramekin. deep and tall will need more time)
Let it cool completely before trying to remove from ramekin. or cool for 5 minutes before digging in.