Here’s a quick and easy recipe for a Blueberry Mug Cake. It’s a simple, delicious treat that you can make in just a few minutes!
Yield: 1 Serving
Ingredients:
- 4 tbsp all-purpose flour (or gluten-free flour)
- 2 tbsp organic cane sugar (or sweetener of choice)
- ¼ tsp baking powder
- Pinch of salt
- 3 tbsp unsweetened almond milk (or any plant-based milk)
- 2 tbsp coconut oil (melted)
- ½ tsp vanilla extract
- 2 tbsp fresh or frozen blueberries
Instructions:
- Mix the Dry Ingredients:
- In a microwave-safe mug, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the Wet Ingredients:
- Add the almond milk, coconut oil, and vanilla extract to the dry ingredients. Stir until smooth, making sure there are no lumps.
- Add the Blueberries:
- Gently fold the blueberries into the batter. If using frozen blueberries, you can mix them in directly, but if they’re fresh, try to gently mix them in to avoid smashing them too much.
- Microwave the Mug Cake:
- Microwave on high for 1 minute to 1 minute and 20 seconds. The cake should rise and look set on top. If it’s still too wet, microwave it for an additional 10–15 seconds.
- Cool and Serve:
- Let the mug cake cool for a couple of minutes as it will be very hot right out of the microwave. Optionally, you can top it with more fresh berries or a drizzle of maple syrup.
Tips:
- For a fluffier texture: Add a tiny splash of apple cider vinegar (½ tsp) to help the baking powder activate.
- Sweeteners: Adjust the amount of coconut sugar or maple syrup based on your sweetness preference.
- Toppings: You can add a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream on top for an extra indulgence.
Enjoy your quick and easy vegan blueberry mug cake!
