Blueberry Mug Cake

Blueberry Mug Cake - Coeliac Sanctuary

Posted On: 4th August 2018
Recipe By: Alison Wheatley at

Mug cakes are so quick and simple to make when you want a bit of cake but don't have the time to make a proper one, couple of minutes in the ding and that's it! This delicious mug cake version of a blueberry muffin in gluten free and vegan but still full of flavour and gorgeous served hot.

This recipe is...



4tbsp gluten free self raising flour
2tbsp caster sugar
1.5tbsp oil
1tbsp rice milk
10 blueberries

Preparation Time: 3 Mins
Cooking Time: 2 Mins

This recipe is free from...

Celery, Crustaceans, Dairy, Egg, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts


1. Place all the ingredients in a mug and mix well, you may want to use a fork to make sure you get all the flour from the bottom of the mug.

2. Place the mug in the microwave for 1 and a half minutes, the cake will rise and should be firm on the top, this is when it is done. If it's still a little wet on the top put it back in the microwave for another 30 seconds.

3. Serve with another handful of blueberries.

This recipe makes 1 serving
Nutritional info per serving

Calories Carbs Fibre Fat Sugar Protein
471 64g 2g 22g 28g 5g

Calories 471
Carbs 64g
Fibre 2g
Fat 22g
Sugar 28g
Protein 5g

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