Boil the water.
Dissolve the coffee powder and keep aside.
If you want a strong flavour of coffee, you may add more coffee powder.
Sieve the flour with baking soda and salt. Keep aside.
Powder the sugar and take in a bowl.
Add the oil and beat to form a creamy texture.
Add the coffee, honey and vanilla and mix well.
Add flour, little at a time and mix well.
Add the milk and mix well to form a lump-free batter.
The batter will be very runny.
Pour the batter into a greased microwave safe bowl.
Microwave on high power for 8 minutes. (The time taken for cooking may vary)
You may see a few moist spots in the centre. It's okay.
Leave the cake untouched, in the microwave for 15 minutes.
The cake will continue cooking during the standing time.
Allow the cake to cool before inverting.
Cut only after the cake has cooled down completely.