Ahhh mug cakes. A classic easy snack that I used to make on a semi-daily basis a few years back and then somewhat forgot about. Well, I'm happy to announce I have fallen back in love with them, and this lemon blueberry mug cake is the perfect way to kickstart my obsession! Fresh, sweet and so easy to make, I could honestly eat this all day every day.
Ingredients
30g spelt flour
15g granulated sugar
10g vanilla protein powder
1/2tsp baking powder
1/4tsp baking soda
20g vanilla coconut yoghurt
40g plant based milk
10g lemon juice
30g (a handful) of blueberries
Method: Mix plant milk, lemon juice and coconut yoghurt and set aside to curdle. In an oven safe single serve-dish mix your flour, sugar, protein powder, baking powder and baking soda. Pour the wet mix into the dry and stir until all combined. Fold in the blueberries. Bake on the middle rack of a preheated oven for 20 minutes at 200 degrees Celsius. Remove and let cool before topping with blueberries and coconut yoghurt.
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