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
Made 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
Thank you so much, so glad you liked it!
Kitty
wow… 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
Thank 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.
Excellent recipe! Light, fluffy, and delicious! One of the best mug cakes I have tried! Thank you!!
Rhian Williams
Thank you so much, so glad you liked it!
Marcy Gregory
I made this today and I love it!!♡♡♡♡. Please send me more vegan desserts.
Rhian Williams
Thank 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/
Stonemoon Crafts
I tried this recipe this morning and even after 2 full minutes mine was on the soggy side. I used a pea protein based milk, and added a few extra blueberries, I wonder if that was the issue?
Rhian Williams
Oh yes, adding too many blueberries will make it soggy as they do release quite a lot of water. Using less blueberries should help!