Easy vegan recipe for 1 people, takes only 2 mins; recipe has dairy-free milk, lemon zest, lemon juice, sunflower oil, self-raising flour, caster sugar, bicarbonate of soda, raspberries and coconut cream.
Vegan mug cake
Course: Easy vegan
Servings
1
servings
Prep time
5 mins
Ingredients
- Lemon Juice: 1 tsp lemon juice
- Sunflower Oil: 1 tbsp sunflower oil
- Caster Sugar: 2 tbsp caster sugar
- Bicarbonate Of Soda: pinch bicarbonate of soda
- Self Raising Flour: 4 tbsp self-raising flour
- Lemon Zest: pinch lemon zest
- Coconut Cream: coconut cream or dairy-free ice cream
- Raspberries: 4 fresh or frozen raspberries
- Dairy Free Milk: 3 tbsp dairy-free milk, we used oat milk
Directions
- 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.
- Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.
- Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.
