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Raspberry Mug Cake

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


  • 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


  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.


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