Vanilla Blueberry Mug Cake

Vanilla mug cake in white ramekin with blueberries, yoghurt and shredded coconut, blue napkin and blueberries

This Vanilla Blueberry Mug Cake is ready to eat after just 90 seconds in the microwave! Made with almond meal, olive oil and frozen blueberries it's an almost-instant, healthier cake option. Gluten free and dairy free.

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Course: Desserts and Sweets

Cuisine: dairy free, gluten free, vegetarian

Prep Time: 5

Cook Time: 2

Total Time: 7

Servings: cake

Calories: 452kcal

Equipment

1 large mug

Ingredients

3 tbsp almond meal a.k.a. almond flour / ground almonds
2 tbsp brown rice flour - can substitute buckwheat flour, teff flour, spelt flour, plain flour
1/4 tsp baking powder
1 egg
2 tsp honey - or maple syrup
1 tbsp extra virgin olive oil
1/4 tsp vanilla extract
1/3 cup frozen blueberries

Instructions

Use a large mug or ramekin that is microwave safe. Add almond meal, brown rice flour, baking powder, egg, honey, olive oil and vanilla to the mug. Whisk until a smooth batter forms. Stir in the blueberries.
Microwave the cake on HIGH (my microwave is 1000W on the HIGH setting) for one minute. At the one minute mark, check the cake, it will likely still be wet in the centre. Microwave again for approximately 30-45 seconds until cooked through, the cake will puff up quite a bit toward the end of cooking.
Serve immediately with a spoonful of yoghurt or ice cream. The cake can also be stored in the fridge for up to 3 days.

Notes

*This cake is definitely sweet but it's not overpowering, if you want a sweeter cake just add an extra 1-2 tsp of honey/maple syrup.

*Feel free to swap the frozen blueberries to different berries! Frozen raspberries would be great. If using larger berries like strawberries I would recommend chopping them up a little first otherwise they may still be frozen inside the cake!

*Please note to keep this cake gluten free you will need to use brown rice flour, buckwheat flour, teff flour or gluten free plain flour. If you use regular plain flour or spelt flour in the cake, it will not be gluten free. You CAN'T substitute coconut flour in this cake, it has a different texture and the cake will likely turn out too dry and crumbly.

*Don't want to use the microwave? You can try oven baking at 180C (350F) for around 15 minutes, keep an eye on it. Please leave me a comment if you try this in the oven so readers can see what works best!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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