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close up shot of half eaten lemon mug muffin

Vegan Lemon Blueberry Mug Cake


  • Author: Lisa Kitahara
  • Prep Time: 1 minute
  • Cook Time: 1.5 minutes
  • Total Time: 2.5 minutes
  • Yield: 1 serving 1x

Description

This easy vegan Blueberry Lemon Mug Cake is moist, fluffy and bursting with juicy blueberries. Ready in minutes, this is the perfect healthy fresh breakfast, snack or dessert. Gluten free, oil free & refined sugar free!


Scale

Ingredients

Toppings:


Instructions

Microwave Method: 

  1. Add the lemon juice, cashew butter, maple syrup, non dairy yogurt, vanilla and lemon zest into a mug and stir until combined. 
  2. Add in the oat flour and baking powder and mix until just combined. If the batter looks too thick (due to thicker yogurts), stir in 1 tbsp of non dairy milk. Fold in blueberries. 
  3. Microwave on high (1000 W) for 1 minute and 30 seconds. Microwave for another 10 seconds if needed.
  4. Let it cool for 2 minutes and enjoy!

Oven Method:

  1. Follow steps 1 & 2 above.
  2. Bake at 350 F for 10-12 minutes until cake rises and top is cooked. Check doneness by inserting toothpick and ensuring it comes out mostly clean. 

Notes

  • Helpful Equipment: 8 oz mug or bowl, 10 oz mug or bowlmini spatula 
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
  • Category: dessert
  • Method: microwave
  • Cuisine: vegan, gluten free

Nutrition

  • Serving Size: 1 serving
  • Calories: 308
  • Sugar: 16g
  • Sodium: 274
  • Fat: 11.7g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 6.8g
  • Trans Fat: 0
  • Carbohydrates: 44.5g
  • Fiber: 2.1g
  • Protein: 7.5g
  • Cholesterol: 0

Keywords: microwave vegan mug cake, gluten free mug cake, lemon blueberry mug cake, microwave blueberry muffin