Blueberry Mug Cake
Ingredients
- 1 tablespoon ground flaxseed ⓘ
- 3 tablespoons warm water ⓘ
- 2 tablespoons allergy friendly non-dairy milk ⓘ
- 1 tablespoon light olive oil ⓘ
- 1 teaspoon vanilla extract ⓘ
- 5 tablespoons gluten free all-purpose flour ⓘ
- 2 tablespoons organic white sugar ⓘ
- 1/4 teaspoon baking soda ⓘ
- pinch fine sea salt ⓘ
- 2 tablespoons blueberries ⓘ
Instructions
- In a small mixing bowl or large mug, combine flaxseed with warm water. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your "egg" in the recipe.
- Once "egg" has set, add milk, oil, and vanilla to bowl; whisk until well combined. Add in flour, sugar, baking soda, and salt; mix until just combined so that batter is smooth. Fold in blueberries.
- If using a mixing bowl, spoon batter into a lightly greased mug. Microwave mug cake on high for 90 seconds to 2 minutes. Timing will vary from microwave to microwave. Take care not to overcook.
Nutrition & Diet Analysis (per serving)
740
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).