Microwave mug cakes with raspberries on a tea-towel

Vegan mug cake

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(22 ratings)

Prep: 5 mins Cook: 2 mins

Easy

Serves 1

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

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal576
  • fat13g
  • saturates2g
  • carbs104g
  • sugars43g
  • fibre4g
  • protein8g
  • salt1.4g
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Ingredients

  • 3 tbsp dairy-free milk, we used oat milk
  • pinch lemon zest
  • 1 tsp lemon juice
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 4 tbsp self-raising flour
  • 2 tbsp caster sugar
  • pinch bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 4 fresh or frozen raspberries

To serve

  • 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.

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Comments, questions and tips

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LivLiv
12th May, 2020
4.05
After a tough workday, I was in desperate need of cake quickly. I chose this recipe because I had no eggs; I'm not vegan, so I risked replacing the oatmilk with normal dairy. I also used dessert spoons instead of tablespoons to measure, because my waistline doesn't need cake as much as my brain does, and chucked in currants instead of raspberries. Oh! And I didn't have lemon juice or zest, so I used a teaspoon of lemon extract instead. What with not quite following the recipe, I was dubious, but it turned out lovely! Thanks!
foodluvr72
6th Apr, 2020
4.05
just want to say this was very very tasty and so quick, easy and cheap to make! the lemon and raspberry flavours give this cake a magnificent zingy, yet sweet taste which is fabulous. to satisfy cravings and to fit into the non vegan fam when they are eating cake it is just marvellous. thank you for this, i really appreciate it
anniy
19th Feb, 2020
4.05
Hi, I made this today its works ! but the cake taste too much lemon flavor, i do love lemon but i do not want to eat lemon juice too much. Is possible to replace the lemon juice by water or vinegar ? I did not put bicarbonate of soda, i add 1/4 teaspoon of baking Powder instead. I did not add lemon zest.The results was awsum but i did not like the intense taste of lemon i wish i can change for someting elese. But the cake was so moist fluffy i add blueberrries in and after the result i add some vegan chocolates chip. I use ordinary white flour organic and i melt vegan butter or magarine. Its better to mix the liquid separately and add the melted butter in last by pouring it gently while stirring with a very small beater spatula into the liquid of juice & milk. Note: when to melt the butter do not overheat just enough so that it is not too hot otherwise allow the butter liquid to cool it must not be hot in the liquid mixture. But overall i did love the cake ! Next time i try with raspberries or mixed fruits and i want to try to double the ricipes !
anniy
19th Feb, 2020
4.05
Hi, I made this todayt its works ! but the cake taste too much lemon flavor, i do love lemon but i do not want to eat lemon juice too much. Is possible to replace the lemon juice by water or vinegar ? I did not put bicarbonate of soda, i add 1/4 teaspoon of baking Powder instead. The results was awsum but i did not like the intense taste of lemon i wish i can change for someting elese. But the cake was so moist fluffy i add blueberrries in and after the result i add some vegan chocolates chip. I use ordinary white flour organic and i melt vegan butter or magarine. Its better to mix the liquid separately and add the melted butter in last by pouring it gently while stirring with a very small beater spatula into the liquid of juice & milk. Note: when to melt the butter do not overheat just enough so that it is not too hot otherwise allow the butter liquid to cool it must not be hot in the liquid mixture. But overall i did love the cake ! Next time i try with raspberries or mixed fruits and i want to try to double the ricipes ! will try too double the recipie.
Montana Rose's picture
Montana Rose
7th Mar, 2019
really fun, very easy, ice cream on top! delicious!
humaira_mayet
17th Sep, 2018
5.05
This is such a simple recipe and the result is so light and fluffy
Jimmy Manley
12th May, 2018
I made it but substituted buckwheat flour (because i had some left over in the cupboard) with some baking soda mixed in for the self raising, about half the sugar (and just ordinary granulated), a tablespoon of plain soya yoghurt because I didn't have any lemon juice or zest and blueberries instead of raspberries Anyhow it was delicious :-) thanks for the recipe :-) Hmmmm, almost a different thing
LauraMu
14th Jan, 2018
Is the nutritional value accurate? All the figures seem pretty high given the ingredients.
goodfoodteam's picture
goodfoodteam
23rd Jan, 2018
Thanks for your question. The figures are correct. To put them into context 1 tbsp oil is in itself 99 calories but the main issue here is the flour and sugar. In the UK our standard guidance defines 1 tbsp of flour as 20g so 4 x 20g results in 278 calories. 1 tbsp of sugar as 20g so 2 x 20g results in 158 calories. It's also worth remembering the "to serve" ingredients are excluded from the analysis.
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