You know when a recipe is a goody when you have to remake it THREE times to photograph it. We just kept eating the props! This vegan microwave blueberry cake is seriously out of this world. It is so easy and is soooo fluffy!!! Mimi, Bella and I had a nap and woke up craving something sweet... the muffin had been stored for three hours and was still moist and fluffy. It is unbelievable. You can make it in a mug or a patty pan... your choice. Enjoy!
Why do we love it?
Delicious? Oh yeah!
Fluffy? Like a cloud!
Sweet? Heck yeah!
Impressive? Most definitely!
Vegan? Of course!
Moist? Yeahh that word sucks but yes!
3 Tablespoons white sugar*
1.5 tablespoons oil
3 tablespoons self-raising flour
3 tablespoons plant milk (I use Vitasoy's Calci Plus)
2 tablespoons blueberries
2 teaspoon vanilla extract
- Add all ingredients to a bowl and whisk until combined and smooth.
- Pour into a mug or patty pan.
- Microwave on high for 1.5 to 2 minutes.
- Allow to cool slightly and enjoy! Be careful... the blueberries will be HOT!
*The production of white sugar in Australia is vegan.
The nutritional information above are guidelines.