Bake a simple vegan mug cake in the microwave – you can have it ready in under 10 minutes to satisfy a craving. Serve with a scoop of dairy-free ice cream
Prep:5 mins
Serves 1
3 tbsp dairy-free milk, we used oat milkpinch lemon zest1 tsp lemon juice1 tbsp sunflower oil4 tbsp self-raising flour2 tbsp caster sugarpinch bicarbonate of soda4 fresh or frozen raspberries
STEP 1Put 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.STEP 2Drop in the raspberries then microwave on high for 1 min 30 secs, or until puffed up and cooked through.STEP 3Serve with a drizzle of coconut cream, or a scoop of dairy-free ice cream if you like.
