Last updated - ; Published - By Rhian Williams 30 Comments
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ThisVegan 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 thisChocolate Microwave Mug Caketo 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:
- Chocolate Mug Cake
- Peanut Butter Mug Cake
- Biscoff Mug Cake
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
Vegan Lemon Blueberry Microwave Mug Cake
ThisVegan 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 minutes minutes
Cook Time: 1 minute minute
Total Time: 5 minutes 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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Reader Interactions
Comments
Alyssa Wilberg
The texture... OMG! SO GOOD.
I added a pinch of salt doubled the lemon juice and drizzled with agave.Reply
Rhian Williams
Thank you so much, so happy to hear that!
Anonymous
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
Thank you so much, so glad you liked it!
Ci
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
Thank you so much, so happy to hear that!
Michelle
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
Thank you so much, so happy to hear that!
Cheryl F
I made with gluten free flour. Didn’t seem very lemony, just ok. Blueberries were good.
Reply
Rhian Williams
Thank you so much for your feedback!
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