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.
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.
Read the post for tons of optional add-ins and serving suggestions!
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.