Vegan mug cake
Prep
5 mins
Cook
2 mins
Servings
1
Difficulty
Easy
When I'm craving something sweet but don't have much time, this vegan mug cake is my go to answer. It comes together in just five minutes and bakes in your microwave in two, making it perfect for those moments when you need dessert fast without the fuss of heating up your oven. The oat milk here isn't just a dairy substitute, it's actually packed with fiber and nutrients that keep you satisfied longer. Fresh raspberries add tartness and brightness, while a dollop of coconut cream on top makes it feel indulgent. Trust me, this simple recipe has saved my afternoons more times than I can count.
Ella x
Ingredients
- 3 tbspdairy-free milk we used oat milk
- 1 pinchlemon zest
- 1 tsplemon juice
- 1 tbspsunflower oil
- 4 tbspself-raising flour
- 2 tbspcaster sugar
- 1 pinchbicarbonate of soda
- 14 fresh or frozen raspberries
- 1coconut cream or dairy-free ice cream
Detail level
Instructions
- 1
Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.
- 2
Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.
- 3
Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.
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