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Raspberry Mug Cake

Serves: 1
Time to prepare: 05 mins
Dietary requirements: Dairy-free, Egg-free, Vegan, Vegan (with substitutions)

Ingredients

  • 3 tbsp almond milk
  • Pinch of lemon zest
  • 1 tsp lemon juice
  • 1 tbsp vegetable oil
  • 4 tbsp self-raising flour
  • 2 tbsp caster sugar
  • Pinch bicarbonate of soda
  • 6 fresh or frozen raspberries

Instructions

  1. Put the milk in a microwave-safe mug. Add the lemon zest and juice and leave to sit for 2–3 minutes. It should start to look a bit grainy, as if it has split.
  2. Stir in the sunflower oil, flour, sugar and bicarbonate of soda.
  3. Mix really well with a fork until smooth.
  4. Drop in the raspberries then microwave on high for 1 minute 30 seconds, or until puffed up and cooked through. 
     

For more great ‘Cakes, Biscuits and Puddings’, click here.

Comments

Angela Newman
20 November, 2022

Would this work with soya, or any other kind of non-dairy milk?  Also, could I microwave more than 1 mug at a time, as for a family, by increasing the cooking time?

Many thanks

Chef Justina
25 November, 2022

Hello Angela,

Soya milk would work also, whilst oat milk might not curdle so well. Ideally microwave one mug at the time for perfection. Having more than one mug in the microwave might result parts of the cake being under done, in the way that whilst trying to rotate the cups to get a perfect mug cake might make the already done side to burn.

I hope it helps!

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