Blueberry Mug Cake - Coeliac Sanctuary
Posted On: 4th August 2018
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.
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
4tbsp gluten free self raising flour
2tbsp caster sugar
1tbsp rice milk
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
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