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Vegan Mug Cake

Ingredients

  • 3 tbsp dairy-free milk, we 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

Directions

  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.
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