This Vegan Lemon Blueberry Microwave Mug Cake is refined sugar free, gluten-free optional and ready in just 5 minutes!
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…
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.
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.
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:
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
Ingredients
- 1 tablespoon coconut oil (or sub vegetable oil)
- 3 tablespoons unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup to taste (or sub any other sweetener)
- 4 tablespoons plain flour (or sub rice flour if gluten-free or your favourite gluten-free flour blend)
- 1/4 teaspoon baking powder (ensure gluten-free if necessary)
- 8 fresh blueberries
Instructions
- Mix together the coconut oil, milk, lemon juice and maple syrup in a mug/small bowl
- Add the flour and baking powder, and mix well until it has the consistency of cake batter - add a splash more milk if it's looking too dry
- Add the blueberries and carefully stir through
- 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
- Enjoy immediately!
Notes
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
@kraplan
February 4, 2019 at 3:59 amMade this with brown rice flour, vegan butter and added poppy seeds and the zest. Instead of blueberries I made a simple glaze with powdered sugar, almond milk and more zest. It was amazing. Thank you for this.
Rhian Williams
February 4, 2019 at 2:22 pmThank you so much, so glad you liked it!
Kitty
March 15, 2019 at 2:34 pmwow… It’s delicious. I love your recipe. The hint of maple syrup gave it a bit of a blueberry pancake feel and I loved it.
but I am confused because I reading on sites, Is it healthy to bake in the microwave oven?
Rhian Williams
March 15, 2019 at 4:10 pmThank you so much, so glad you liked it! If you’re worried about using a microwave, you can bake this cake in the oven too – baking instructions are included in the recipe!
Joyce L.
April 8, 2019 at 6:55 pmExcellent recipe! Light, fluffy, and delicious! One of the best mug cakes I have tried! Thank you!!
Rhian Williams
April 8, 2019 at 7:19 pmThank you so much, so glad you liked it!
Marcy Gregory
April 24, 2019 at 11:16 amI made this today and I love it!!♡♡♡♡. Please send me more vegan desserts.
Rhian Williams
April 24, 2019 at 10:49 pmThank you so much, so glad you liked it! You can browse my entire vegan dessert recipes section here: https://www.rhiansrecipes.com/recipes/baking-desserts/