Vegan mug cake
7 min
Ingredients
- 3 tbsp dairy-free 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
Instructions
3 steps
- 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.
1.5 min - 3
Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.
Progress
0 / 3 steps
Nutrition
Per serving (based on 1 servings)
Calories
576cal
Protein
8.0g
Carbs
104.0g
Fat
13.0g
