Vegan Lemon Blueberry Mug Cake (5-Minute Microwave Dessert)
This vegan lemon blueberry mug cake is soft, bright and packed with juicy berries. It cooks in the microwave in 80 seconds, then gets a tart lemon glaze. From mixing to that first warm spoonful, the whole single-serve dessert is ready in about five minutes.
Use a large microwave-safe mug so the batter has room to rise. The blueberries sit on top rather than being stirred through, which gives you lovely jammy pockets without making the cake heavy or soggy.
Vegan Lemon Blueberry Mugcake (Microwave, 5 minutes)
A soft, zesty vegan lemon blueberry mug cake with jammy berries and lemon glaze, ready in the microwave in about five minutes.
Ingredients
Mug Cake Batter
- 8 tablespoons All-purpose flour
- 3 tablespoons Superfine (granulated) sugar
- ½ teaspoon Baking powder
- a pinch of salt
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 6 tablespoons Oat milk (room temperature)
- 3 tablespoons Avocado oil (any neutral oil)
- ½ teaspoon Vanilla extract
- 4 tablespoons Blueberries
Lemon Glaze
- 2 tablespoons Powdered (icing) sugar
- 1-2 teaspoon fresh lemon juice
Instructions
- Add the flour, sugar, baking powder, salt, and lemon zest directly into your mug. Stir until combined.
- Add the plant milk, oil, lemon juice, and vanilla extract. Mix until just combined. Don’t overmix. Small lumps are fine.
- Spoon the blueberries evenly over the surface of the batter. Do not stir them in.
- Microwave power 1200 W for 80 seconds. Please adjust time according to power of your microwave.
- The cake is done when the edges look set and the top looks just barely dry – the blueberries will look burst and jammy.
- Let the cake rest for 1 minute after microwaving.
- In the meantime, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.
- Spoon the lemon glaze generously over the warm cake, letting it run between the blueberries and pool around them.
Video
Notes
Mug : at least 300 ml (10 oz)
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