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Vegan mug cake

Bake a simple vegan mug cake in the microwave – you can have it ready in under 10 minutes to satisfy a craving. Serve with a scoop of dairy-free ice cream

  • Prep: 5 mins
    Cook: 2 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 576
  • Carbohydrates 104
  • Saturated Fat 2
  • Sugar 43
  • Protein 8
  • Fat 13
  • Fibre 4
  • Salt 1.4

Nutrition per serving

  • Calories 576
  • Carbohydrates 104
  • Saturated Fat 2
  • Sugar 43
  • Protein 8
  • Fat 13
  • Fibre 4
  • Salt 1.4

Ingredients

  • 3 tbsp dairy-free milk, we used oat milk
  • pinch lemon zest
  • 1 tsp lemon juice
  • 1 tbsp sunflower oil
  • 4 tbsp self-raising flour
  • 2 tbsp caster sugar
  • pinch bicarbonate of soda
  • 4 fresh or frozen raspberries
  • coconut cream or dairy-free ice cream

Method

  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.