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!
Ingredients
- 1 tbsp lemon juice (15g)
- 1 tbsp cashew butter (15g // or tahini)
- 1.5 tbsp maple syrup (30g)
- 2 heaping tbsp non-dairy yogurt (35g)*
- 1 tsp lemon zest
- 1/2 tsp vanilla extract
- 1/4 cup oat flour (30g // homemade or store bought)
- 1/2 tsp baking powder
- 3 tbsp blueberries (30g)
- 1 tbsp non dairy milk (15g // only as needed)
Toppings:
- Coconut whip cream
- Dairy free vanilla ice cream
Instructions
Microwave Method:
- Add the lemon juice, cashew butter, maple syrup, non dairy yogurt, vanilla and lemon zest into a mug and stir until combined.
- 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.
- Microwave on high (1000 W) for 1 minute and 30 seconds. Microwave for another 10 seconds if needed.
- Let it cool for 2 minutes and enjoy!
Oven Method:
- Follow steps 1 & 2 above.
- 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 bowl, mini spatula
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 1 minute
- Cook Time: 1.5 minutes
- 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