A delicious, fluffy, and slightly gooey two-minute vanilla and blueberry vegan mug cake that’s perfect for breakfast, a snack, or dessert. This single-serving dessert is practically effortless, as well as egg-free, dairy-free, and can be refined sugar-free.
This recipe has taken me quite some time to get ‘just right.’ When it comes to vegan mug cakes – the cake needs to be fluffy, moist and needs to taste great. As soon as you add wet berries into the mix, things get harder. But I was determined to get it right – because we all need delicious and easy mug cake recipes in our life (emphasis on the EASY!).
Luckily, a few hits and misses later, and now I’m sharing my favorite version with you. It took a little while getting the liquid vs. dry vs. berry ratio to not end up with a puddle rather than a cake. This blueberry mug cake has it all.
Not only is the blueberry mug cake delicious as-is, but it’s also super customizable. Depending on the time of year, you can easily swap out the blueberries with other berries and fruits (make sure not to overcrowd the mug, or you’ll end up with a lava cake!).
Plus, thanks to the fact that this is a mug cake without egg – that means it’s not rubbery at all – yay! And, as a household of one, I love that this is a single-serve dessert – I already have enough leftovers as it is!
Whether you want a healthy mug cake recipe or something a little more decadent – there are ways to adapt this recipe – so let’s jump right in.
- Berries – just need a small handful of those
- Milk – your favorite (dairy or plant-based)
- Brown sugar – you can use unrefined or refined.
- Coconut oil
- Baking powder, salt, vanilla extract
When it comes to ingredient swaps, there are several you can make:
- The Flour: You can use whole wheat flour instead of white. You can also use a gluten-free flour blend, though it won’t raise much. Unfortunately, I can’t guarantee the results for each, as I haven’t tried each blend.
- The Oil: You can substitute the coconut oil for a variety of neutral oils such as vegetable oil, canola oil, etc. Vegan butter should also work well- though I’ll usually use half oil/half butter for the best results.
- The Sweetener: Use the sugar of your choice: white, coconut sugar, etc. For a sugar-free mug cake recipe, you can use a sweetener of your choice such as erythritol, stevia, etc. Liquid sweeteners (maple syrup, agave, rice syrup) may work but may result in a more gooey cake.
- The Milk: I’ve tried several milk types with good results (oat milk, almond milk, rice milk). You could also use dairy milk.
- The Berries: You can swap out raspberries, strawberries, and various other fruits – just note that the liquid content of each fruit will affect the results. You may need to adjust the microwave time accordingly.
Optional Add-Ins & Variations:
- You can experiment with spices too – for example, cinnamon pairs well with a blueberry mug cake.
- Add a sprinkle of your favorite nut or seed for added texture and flavor
- Add a little orange/lemon zest for more flavor.
- Add some dairy-free white chocolate chips for more of a dessert treat.
- For a healthier, oil-free mug cake: replace the oil with applesauce. The texture will differ, but it works.
How To Make A Mug Cake
In a microwave/oven safe mug or ramekin, mix the flour, sugar, and baking powder to remove any lumps.
Chef’s Tip: The type of mug/container you use can also affect the results. It’s best to use something with straight sides, for even cooking throughout.
Then, add the remainder of the ingredients (except the blueberries) and mix well. You can first mix the wet ingredients in a separate bowl, but it’s not 100% necessary.
Finally, add the berries and mix to combine.
Chef’s Tip: Make sure to push your berries into the batter if you don’t want them to burst.
Microwave on high for 1.5 minutes (my microwave is 900W – you’ll need to increase/decrease this time slightly based on your own micro). Allow it to cool slightly and then enjoy!
Chef’s tip: All microwaves vary in their strength (even if they’re the same wattage, I’ve found) – so you may need to leave a little leeway for slightly less/more time needed.
To Make It In The oven
I haven’t personally tried to bake this berry mug cake mix, however, there’s no reason why it shouldn’t work.
Simply ensure that the batter is in an oven-safe ramekin/dish. Then, bake in the oven at 180ºC/350ºF for between 12-15 minutes. You can check to make sure that it is cooked through with a toothpick or skewer.
I’d suggest watching it quite carefully after the 10-minute mark, though, as over-baked mug cake isn’t great. The timing may be slightly off too, as it’s just an educated guess.
How To Serve
There are several ways that you can serve this vegan mug cake – whether you want to eat it alone, or with delicious toppings. Here are some of my favorite options.
- Serve with a dollop of Coconut Whipped Cream / whipped cream.
- Serve with a scoop of ice-cream – like this Vanilla ‘Instant’ Ice-cream In A Bag.
- Top with a handful of extra fresh berries – yummy!
- Spoon a little berry jam/preserve (i.e., Raspberry, Strawberry, or Blackberry Jam) over the top (if you swirl it into the batter, it can negatively impact the texture). You can do the same with nut/seed butter too – I love pairing blueberries with peanut butter or almond butter.
- Top with a little butter (dairy or dairy-free), like a classic breakfast blueberry muffin.
- You can also serve it with a super quick berry compote. Just combine some berries with a little sugar, lemon juice, and cornflour then microwave for 1-2 minutes until thick and syrupy. You can do the same in a small pan on the stovetop (takes a few extra minutes).
- Serve with chocolate. I.e., a drizzle of Easy Homemade Chocolate Syrup, or a square or two of this healthy chocolate (sugar-free or low sugar content).
How To Store
Microwave mug cakes are always best eaten immediately – and since they take just a couple of minutes to prepare, they can be made quickly any time you want the treat.
If you want to make the process even quicker then you can prepare all of the dry ingredients in advance in portions.
If you try this blueberry mug cake with no egg recipe, then let me know your thoughts in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.
Blueberry Mug Cake (No Egg, Vegan, GF optional)
- In a microwave/oven-safe mug or ramekin, mix the flour, sugar, and baking powder to remove any lumps.I used a mug with a diameter of 4 inches/10 cm (the volume is about 1 cup/0.25l).
- Add the remainder of the ingredients (except the blueberries) and mix well. You can first mix the wet ingredients in a separate bowl, but it's not 100% necessary.
- Add the berries and mix to combine.
- Microwave on high for 1.5 minutes (my microwave is 900W – you'll need to increase/decrease this time slightly based on your own micro). Allow it to cool slightly and then enjoy immediately!
To Make It In The oven
- I haven't personally tried to bake this berry mug cake mix, however, there's no reason why it shouldn't work.Simply ensure that the batter is in an oven-safe ramekin/dish. Then, bake in the oven at 180ºC/350ºF for between 12-15 minutes. You can check to make sure that it is cooked through with a toothpick or skewer. I’d suggest watching it quite carefully after the 10-minute mark, though, as over-baked mug cake isn’t great. The timing may be slightly off too, as it's just an educated guess.
- Make sure to push your berries into the batter if you don’t want them to burst.
- All microwaves vary in their strength (even if they’re the same wattage, I’ve found) – so you may need to leave a little leeway for slightly less/more time needed.
- The longer you leave the batter to rest before cooking, the more chance that all the berries will sink to the bottom. For best results, pop them in right before microwaving and mix lightly.
- The type of mug/ramekin you use can also cause issues. It’s best to use something with straight sides so that it cooks evenly throughout.