This Vanilla Blueberry Mug Cake is ready to eat after just 90 seconds in the microwave! Made with almond meal, olive oil and frozen blueberries it’s an almost-instant, healthier cake option. Gluten free and dairy free.
Love cake, don’t love baking? The mug cake is for you, my friend. All the satisfaction of cake-y goodness (which is a very specific type of goodness – a cookie or a chocolate just isn’t the same thing) with none of the fuss.
The humble mug cake is a dessert option I’d forgotten about for some time, but with winter, social distancing and working from home life all running strong right now, the demand for quick and easy cake solutions is high!
With a generous handful of juicy blueberries and that beautiful vanilla scent and sweetness, this simply delicious blueberry mug cake is now on constant rotation.
So the name is pretty self-explanatory – a cake in a mug! – but in case you haven’t made one before, let me quickly walk you through the concept.
A mug cake is basically a simple, single serve cake that you mix and cook in a large mug. (Definitely use a large mug, so if the cake rises a bit while cooking it doesn’t overflow everywhere.)
Most mug cakes are cooked using a microwave. You will be amazed at just how quickly the cake cooks! At the one minute mark it’s kind of soggy in the middle still, and then boom 30 seconds later it’s perfectly fluffy and ready to eat.
If you don’t like the idea of cooking in the microwave you can always try oven baking, but the cake will take quite a bit longer, probably around 15 minutes as opposed to 90 seconds.
The process for making a mug cake is simple. Add all ingredients to a mug, whisk, pop in the microwave and you’re done. For this blueberry mug cake you will need:
- one egg
- olive oil
- honey or maple syrup
- vanilla extract
- almond meal
- brown rice flour – or any other type of flour, pretty much. You can use plain flour, buckwheat flour, teff flour or spelt flour instead (*not all of these options are gluten free)
- baking powder
Whisk it all together in your mug (or a ramekin, as I have done in the pictures), microwave and you’re done. Add a dollop of your favourite creamy Greek yoghurt too, it’s so good with yoghurt on top!
If you are wondering what is on top of the mug cake in the pictures, I added Greek yoghurt, toasted shredded coconut (YUM) and some homemade blueberry chia jam. To make the chia jam, you can follow my recipe for Mixed Berry Chia Jam but just use all frozen blueberries to make it!
And if this recipe converts you to being a mug cake fan, you’ll also need to make my Almond Flour Chocolate Mug Cake, which is a very similar, lush cacao version of this cake. I highly recommend adding some chopped up chocolate or chocolate chips to that one.
Made this recipe? Leave a comment below and let me know how it went! Or, take a snap and tag me @moniquecormacknutrition on Instagram!
- 3 tbsp almond meal a.k.a. almond flour / ground almonds
- 2 tbsp brown rice flour – can substitute buckwheat flour, teff flour, spelt flour, plain flour
- 1/4 tsp baking powder
- 1 egg
- 2 tsp honey – or maple syrup
- 1 tbsp extra virgin olive oil
- 1/4 tsp vanilla extract
- 1/3 cup frozen blueberries
- Use a large mug or ramekin that is microwave safe. Add almond meal, brown rice flour, baking powder, egg, honey, olive oil and vanilla to the mug. Whisk until a smooth batter forms. Stir in the blueberries.
- Microwave the cake on HIGH (my microwave is 1000W on the HIGH setting) for one minute. At the one minute mark, check the cake, it will likely still be wet in the centre. Microwave again for approximately 30-45 seconds until cooked through, the cake will puff up quite a bit toward the end of cooking.
- Serve immediately with a spoonful of yoghurt or ice cream. The cake can also be stored in the fridge for up to 3 days.