Name: Vegan Lemon Blueberry Microwave Mug Cake
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
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

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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

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

4.30 from 31 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: vegan lemon blueberry cake, vegan mug cake

Prep Time: 4

Cook Time: 1

Total Time: 5

Servings:

Calories: 353kcal

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.

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