Vegan Blueberry Lemon Mug Cake
🌱 Vegan Blueberry Lemon Mug Cake 🍋
This Vegan Blueberry Lemon Mug Cake is a single-serve cake you mix in the mug and cook in minutes. Lemon zest keeps it bright, blueberries burst into the batter, and the crumb stays soft enough to eat with a spoon. No eggs. No dairy. No waiting for a full cake to bake.
I love this when I want dessert without turning on the oven for an hour. Stir, cook, eat. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Mug Cake 💚
- 🌱 Completely vegan
- 🫐 Fresh blueberries
- 🍋 Bright lemon zest
- ☕ One mug, one serving
- ⏱️ Ready in about 5 minutes
- 🥄 Soft spoonable crumb
The Secret to a Mug Cake That Isn’t Gummy
Don’t overmix, and don’t overcook. Microwave in short bursts and stop when the center looks just set. A little lemon juice and zest keep it tasting like cake instead of plain sweet batter. Leave room at the top of the mug — it rises.
Frequently Asked Questions ❓
Can I bake it in the oven instead? 🔥
Yes. Bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out with a few crumbs.
Can I use frozen blueberries? 🧊
Yes. Don’t thaw them first or the batter turns gray.
Why did my cake overflow? ☕
The mug was too small. Use at least a 12-ounce mug and fill it only halfway.
🌱 Vegan Blueberry Lemon Mug Cake
Ingredients 🛒
- ¼ cup all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- Pinch of salt
- 3 tablespoons plant milk
- 1 tablespoon oil
- ½ teaspoon vanilla extract
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- ¼ cup blueberries
Instructions 👩🍳
- Add the flour, sugar, baking powder, and salt to a 12-ounce microwave-safe mug. Stir.
- Add the plant milk, oil, vanilla, lemon juice, and zest. Mix until just combined.
- Fold in most of the blueberries. Set a few on top.
- Microwave on high for 60–90 seconds, until the cake is risen and the center is just set.
- Let it sit 1 minute, then eat with a spoon.
Nutrition
| Nutrient | Per mug (1 serving) |
|---|---|
| Calories | 280 |
| Protein | 3g |
| Net carbohydrates | 40g |
| Total carbohydrates | 42g |
| Fiber | 2g |
| Total fat | 11g |
| Sodium | 160mg |
Estimates based on flour, plant milk, oil, and blueberries. Exact numbers may vary by milk brand and mug size.
Notes & Tips 💡
- Microwaves vary. Start with 60 seconds and add 15-second bursts if needed.
- A spoon of coconut yogurt on top is excellent.
- If the batter looks thick, add another splash of plant milk.
- Don’t skip the zest — that’s what makes it taste like lemon cake.
This Vegan Blueberry Lemon Mug Cake is bright, fluffy, and ready in minutes. Cake for one, no mixer required. 🍋🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
Comments
No comments yet. Be the first!