Blueberry Vegan Mug Cake

Easy Microwave Recipe

  • Dairy Free
  • Egg Free
  • Vegan
Blueberry Vegan Mug Cake
  • 5 min
  • Serves 1
  • Medium


  • Dry Ingredients

  • Wet Ingredients

We all get cravings for sweet treats once in a while, that’s human nature. It’s always great when you can whip something up in minutes. It’s even better when you can use minimal ingredients, all in the name of your sweet tooth. I have an easy recipe for a vegan mug cake that is beyond delicious. It’s a blueberry mug cake that provides you with antioxidants as it satisfies your cravings.

This recipe makes one mug cake that contains no eggs! You mix together a few ingredients, microwave them, and voila! You have a perfect portioned cake in a mug that tastes exactly like a blueberry muffin. Yum!

Vegan Blueberry Mug Cake Recipe

Why is it Called Mug Cake?

Mug cakes are trending these days. But the question is, why is it called mug cake? I’ve wondered the same thing. Turns out it’s pretty simple: it’s cooked in a mug and eaten out of one, no mixing bowls or whisks required. I use a bowl in the recipe so that you can see the consistency of the batter.

My family loves cakes in a mug because they’re so handy! They’re individual portions, they use a few ingredients, and they cook within minutes. My recipe for a cake in a mug is a simple way to keep your sweet tooth happy without having to go overboard in the kitchen.

Vegan Blueberry Mug Cake

Vitamins and Benefits


I love this blueberry mug cake because blueberries provide a ton of antioxidants. Have you ever wondered what makes blueberries blue? They get their blue color from natural pigments called “anthocyanins.” Anthocyanins have antioxidant properties, meaning they help defend your cells against damage. They also help boost your immune system and can lower your risk of developing some cancers.



Almonds are great in this recipe for an extra boost of vitamins and minerals; they provide us with nutrients we need as well. They contain fiber, healthy fats, Vitamin E, magnesium, and protein. All in one little nut! Almonds are awesome because you can do so much with them. You can eat them as a quick snack, or you can add them to recipes, chopped, ground or slivered — such a convenient way to increase available nutrients in your meal.

Is it Low Carb?

While my original recipe for me blueberry mug cake isn’t low carb, it can easily become low carb. If you’d like to cut the carb content in half, you can substitute almond flour for the whole wheat flour. This will decrease the carbs and increase the fat, making this vegan mug cake perfect for your keto diet.

Tips for Making and Serving

Mug cakes are easy, but I’ve discovered some tips to make them easier. Check out my tips below:

Coat the cup with a little bit of oil. This will help the cake not stick to the cup. Which means easier eating!

Make sure you mix together the dry ingredients super well. This will help cut down on lumps, but also distribute all the ingredients, so you have an evenly cooked mug cake.

You can add a few drops of vanilla to the batter if there is no allergy to it.

For this healthy recipe, I soak almonds overnight to soften them for the recipe. It would be very unpleasant if they were as hard as they usually are. My next tip is to soak a big batch of almonds overnight. You can place the ones you don’t use in the freezer, saving them for the next time you get a hankering for this vegan mug cake.

I like to use fresh blueberries, but feel free to use frozen ones, especially when it isn’t a blueberry season. Before adding them to the batter, leave them out to thaw so you can mash them.

Double check the wattage on your microwave before cooking. You want to make sure not to overcook the cake or it’ll be dry and unpleasant.

How can You Make it Gluten-Free?

If you can’t have gluten, no worries! My blueberry mug cake can readily be made gluten-free. Swap out the whole wheat flour for a gluten-free flour mix, almond flour, or rice flour. I promise it will taste just like a blueberry muffin still!

How to Make a Vegan Mug Cake

This vegan recipe is easy, so you’ll find yourself wanting to make it every day!


    Adjust Servings:
    ⅓ cup Blueberry
    5-7 soaked overnight Almond nuts
    Dry Ingredients
    4 tbsp Whole-wheat flour makes your cake fluffy and pretty brown
    2 tbsp Sugar
    1 pinch Salt
    ½ tsp Baking powder
    Wet Ingredients
    8 tbsp Almond Milk or coconut milk
    1 tbsp Extra Virgin Olive Oil
    ½ tsp Vanilla extract

    How to make. Steps



    Soak almonds overnight. Wash and dry blueberries.


    Mix all the dry ingredients

    In a large bowl, mix all the dry ingredients. Don't add blueberries and almonds yet!


    Add wet ingredients

    Add almond milk and olive oil and stir until combined. The batter should turn out thick. If it's liquid, it can't rise.


    Mash blueberries and almonds

    Mash fresh or frozen blueberries and almonds with a fork and add them to the batter mixture. Gently stir until combined.


    Put batter to the mug

    Make sure the mug is at least double the size of the batter so the cake has room to rise. If it isn't big enough, transfer the batter to a larger mug before cooking.


    Microwave for about 1-3 minutes

    My microwave is about 1200 Watts, so I only had to microwave the cake for about 1 minute. A microwave that's <600 Watts will need between 2-3 minutes to cook.

    Recipe notes

    I use almond milk in this recipe, but coconut milk is perfect as well.

    Whole-wheat flour makes your cake fluffy and pretty brown. But you can use regular flour or any gluten-free flour you like.

    Pin it for later!



    Nutritional information

    144 kkal
    15 g
    6 g
    7 g

    Ann Green

    I’m Ann and I enjoy creating plant based recipes for people who love to eat and want to feel good about it! I live in Thailand and travel around the world in search of inspiration for my recipes. All of them are healthy, simple and kids approved. Pick out a recipe and let's get cooking! Read more

    8 Comments Hide Comments

    This mug cake looks so delicious Ann! And I love how simple the recipe is. Going to try it this weekend as my hubby is out of town and it would make the perfect dessert for one. 🙂

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