Blueberry lemon muffin mug cake

Feeling lazy? Happens to the best of us! You can still enjoy a delicious treat, with this mug cake recipe

You can’t get much more summery than this blueberry lemon muffin mug cake. Not only is it gluten-free but dairy-free and vegan too! Super simple and quick to make, just check it all in a mug and pop it into the microwave!

Blueberry Lemon Muffin Mug Cake

Blueberry lemon muffin mug cake

Prep Time 10 minutes
Cook Time 5 minutes
Servings 1
Calories 597 kcal
Author Vega


  • 4 tbsp gluten-free flour
  • 2 tbsp Vanilla Vega Clean Protein
  • 1 tbsp caster sugar
  • 1/2 tsp gluten-free baking powder
  • 1/4 tsp bicarbonate of soda
  • 4 tbsp unsweetened almond drink or plant-based drink of choice
  • 2 tsp rapeseed or sunflower oil
  • 1/4 tsp lemon juice
  • a handful of frozen blueberries
  • optional topping: blueberries, sprinkle of sugar, lemon zest


  1. In a microwave-safe mug, mix the flour, sugar, Vega® Clean Protein, sugar, baking powder and bicarbonate of soda. Add the almond drink, oil and lemon juice, stirring until combined. Fold in the blueberries.

  2. Microwave for 2-4 minutes. Start at 2 minutes and add 30-second increments until it’s slightly spongy, but not doughy. Allow to cool.

  3. Optional: Top with blueberries, a dash of sugar and lemon zest.

Nutrition Facts
Blueberry lemon muffin mug cake
Amount Per Serving
Calories 597
* Percent Daily Values are based on a 2000 calorie diet.

Find more gluten-free cake recipes here or have a look at these yummy vegan treats!