Desserts

Vegan Lemon Blueberry Mug Cake

22
1
1 tablespoon coconut oil (or sub vegetable oil)
3 tablespoons milk, any kind
1 tablespoon lemon juice
1 tablespoon maple syrup, to taste (or sub any other sweetener)
4 tablespoons self-raising flour/4 tablespoons plain flour + 1/4 teaspoon baking powder ((or sub 4 tablespoons rice flour + 1/4 teaspoon baking powder if gluten-free or your favourite gluten-free flour blend + 1/4 teaspoon baking powder)
8 fresh blueberries
https://www.rhiansrecipes.com/2017/10/03/vegan-lemon-blueberry-microwave-mug-cake/
See the full directions on my site
Nutritions

Calories
872

Sodium
36mg
1% DV

Fat
16g
24% DV

Protein
10g
21% DV

Carbs
188g
64% DV

Fiber
24g
98% DV