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    Recipes » Recipes

    Vegan Lemon Blueberry Microwave Mug Cake

    Last updated - July 15, 2021; Published - October 3, 2017 By Rhian Williams 30 Comments

    Jump to Recipe Print Recipe

    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:

    • Chocolate Mug Cake
    • Peanut Butter Mug Cake
    • Biscoff Mug Cake

    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

    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!
    4.28 from 29 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: vegan lemon blueberry cake, vegan mug cake
    Prep Time: 4 minutes
    Cook Time: 1 minute
    Total Time: 5 minutes
    Servings: 1
    Calories: 353kcal
    Author: Rhian Williams

    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)
    • ¼ 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

    You can also make this in the oven instead of the microwave. Just bake at 180 degrees Celsius (350 degrees Fahrenheit) for around 15 minutes, or until risen and an inserted skewer or fork comes out clean.
    Nutrition Facts
    Vegan Lemon Blueberry Microwave Mug Cake
    Amount Per Serving
    Calories 353
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these 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.

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      Recipe Rating




    1. Alyssa Wilberg

      February 13, 2020 at 2:06 am

      The texture... OMG! SO GOOD.
      I added a pinch of salt doubled the lemon juice and drizzled with agave.

      Reply
      • Rhian Williams

        February 13, 2020 at 2:14 pm

        Thank you so much, so happy to hear that!

    2. Anonymous

      May 22, 2020 at 2:32 am

      Sooo yummy. I added an extra ~tbs of flour bc my dough was very thin, a little extra lemon juice & pinch of salt. & Powdered sugar on top. I had to microwave for an extra minute as well. Ty for sharing!

      Reply
      • Rhian Williams

        May 22, 2020 at 12:25 pm

        Thank you so much, so glad you liked it!

    3. Ci

      September 20, 2020 at 7:31 am

      5 stars
      This is great! I didn’t expect it to be so fluffy. I didn’t have blueberries on hand, but am looking forward to trying it with them.

      Reply
      • Rhian Williams

        September 20, 2020 at 1:36 pm

        Thank you so much, so happy to hear that!

    4. Michelle

      July 21, 2021 at 1:57 am

      5 stars
      So good! This is super easy to make with common, everyday ingredients. I followed the recipe and just mixed everything into the mug at one time and microwaved for 1 min. It has a refreshing flavor, soft texture, a nice bit of sweetness without being too sweet. Absolutely delicious! I’ll be adding this to my arsenal for sure. Thank you for sharing this simple, yummy treat!

      Reply
      • Rhian Williams

        July 21, 2021 at 1:36 pm

        Thank you so much, so happy to hear that!

    5. Cheryl F

      September 21, 2021 at 11:36 pm

      I made with gluten free flour. Didn’t seem very lemony, just ok. Blueberries were good.

      Reply
      • Rhian Williams

        November 09, 2021 at 11:36 pm

        Thank you so much for your feedback!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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