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Blueberry Mug Cake

Plant-Based & Gluten-Free
Course: Breakfast, Dessert, Snack
Keyword: blueberry, dairy free, dessert, easy, easy breakfast, gluten free, healthy, mug cake, mug muffin, oat flour, plant based, single serve, vegan
Servings: 1

Ingredients

  • 1/2 tbsp butter vegan (I like the brand Miyokos) or regular works
  • 1 flax egg see tutorial in Instagram highlights
  • 2 tbsp organic cane sugar (coconut sugar works too)
  • 1/4 cup oat flour store-bought or homemade (see tutorial in Instagram highlights for homemade)
  • 1/4 cup blueberries
  • 1/8 tsp almond extract
  • 1/4 tsp baking soda
  • dash sea salt
  • squeeze of lemon
  • 1 tbsp milk of choice (I used coconut)

Instructions

  • Coat mug or ramekin with oil and set aside.
  • In a bowl, melt butter in the microwave. Whisk in flax egg, sugar, almond extract, milk, and squeeze of lemon.
  • Next, whisk in oat flour, baking soda, and salt. Stir in blueberries.
  • Pour batter into greased mug or ramekin. Add an extra sprinkle of sugar on top.
  • Microwave for 2 minutes or until the center is fully cooked through.