Vegan Mug Cake.

Serves 1

Macros per serving:

Calories: 576 - Carbs: 104g - Protein: 8g - Fats: 13g

Ingredients:

3 tbsp dairy-free milk , I used oat milk

  • pinch lemon zest

  • 1 tsp lemon juice

  • 1 tbsp sunflower oil

  • 4 tbsp self-raising flour

  • 2 tbsp caster sugar

  • pinch bicarbonate of soda

  • 4 fresh or frozen raspberries

To serve

  • coconut cream or dairy-free ice cream

Method:

  1. Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.

  2. Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.

  3. Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.

Notes:

Mix up your flavour combinations: try different berries or mix in 1/2 a tsp of cocoa powder for a chocolate sponge.