Vegan Lemon Blueberry Microwave Mug Cake

Vegan Lemon Blueberry Microwave Mug Cake

This Vegan Lemon Blueberry Microwave Mug Cake is refined sugar free, gluten-free optional and ready in just 5 minutes!

Vegan Lemon Blueberry Microwave Mug Cake

I was inspired by the popularity of this Chocolate Microwave Mug Cake to create other mug cake flavours, and I thought, who doesn’t love Lemon Blueberry Cake? So, I wondered how it would taste as a mug cake… 

Vegan Lemon Blueberry Microwave Mug Cake

I was so pleased with the results, as the lemon adds a little bright citrus tang to the pleasingly moist cake filled with juicy, jammy, sticky blueberries.

Vegan Lemon Blueberry Microwave Mug Cake

I also tested a gluten-free version of this microwave mug cake using rice flour, which worked well. You can alternatively use your favourite gluten-free flour blend. Plain wholemeal flour could also work in place of white flour, although you may have to add a little more milk as wholemeal flour can result in a drier texture.

Vegan Lemon Blueberry Microwave Mug Cake

If you’re not a fan of the microwave, you can also make this mug cake in the oven! Please see the recipe notes for directions.

For more vegan mug cakes, check out my: 

Vegan Lemon Blueberry Microwave Mug Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Vegan Lemon Blueberry Microwave Mug Cake
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Vegan Lemon Blueberry Microwave Mug Cake
Prep Time
4 mins
Cook Time
1 min
Total Time
5 mins
 

This Vegan Lemon Blueberry Microwave Mug Cake is refined sugar free, gluten-free optional and ready in just 5 minutes!

Course: Dessert
Servings: 1
Calories: 353 kcal
Ingredients
  • 1 tablespoon coconut oil (or sub vegetable oil)
  • 3 tablespoons milk, any kind
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup, to taste (or sub any other sweetener)
  • 4 tablespoons self-raising flour/4 tablespoons plain flour + 1/4 teaspoon baking powder ((or sub 4 tablespoons rice flour + 1/4 teaspoon baking powder if gluten-free or your favourite gluten-free flour blend + 1/4 teaspoon baking powder)
  • 8 fresh blueberries
Instructions
  1. Mix together the coconut oil, milk, lemon juice and maple syrup in a mug/small bowl
  2. Add the flour and mix well until it has the consistency of cake batter - add a splash more milk if it's looking too dry
  3. Add the blueberries and carefully stir through
  4. Microwave for 1 minute, or until the cake has risen and cooked through - test with a skewer or fork and make sure it comes out clean. Microwave in 10-second bursts until you get your desired result
  5. Enjoy immediately!
Recipe Notes

You can also make this in the oven instead of the microwave. Just bake at 180 degrees (350 degrees) for around 15 minutes, or until risen and an inserted skewer or fork comes out clean.

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