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  • Michelle

Blueberry Mug Cake

I had been musing recently on microwave mug cakes, now the microwave is not a tool I use very often but I thought that it might be worth having a go at converting some of my little cake recipes to single microwave mug cakes, and you know what? I am converted! While my kitchen will always be predominantly classic oven cooking, this is a really good, fast way to make just one cake with a minimum of mess and energy expenditure. Want to have a look?


OOO! Delicious! And so quick and easy too.


Okay, you ready? Here we go. This particular one is gluten/grain/dairy free, but I am going to put the conversion for a regular one in the recipe, the method is exactly the same.


Ingredients - makes one 300ml ramekin size (which is a big breakfast for one or dessert for two with ice cream)

30g pitted dates, chopped

55g water

2g (1/4 teaspoon) baking powder

5g olive oil

1 egg

8g sugar


10g coconut flour

8g tapioca flour (starch)

2g baking powder (extra)


OR 25g plain flour

2g baking powder (extra)


30g sultanas (optional, but if you leave them out add an extra 4g of sugar)

50g frozen blueberries

olive oil extra for oiling the bowl


Place the chopped dates and water in a small bowl, microwave for one minute on high.

Now, stir in the first lot of baking powder.



Fizzy! Good, now stir the egg and olive oil into the date mixture, combine the sugar, whichever flours you have decided to go with, the second lot of baking powder and the sultanas if you are using them in a small bowl and then stir the lot into the date mixture.


Stir in the frozen blueberries and then scrape the lot into the container you are going to cook this in, for me it is a 300ml ramekin that has been rubbed with oil on the inside to stop it sticking (very important, don't forget this step).

Now, into the microwave and microwave on high until it is cooked through, in my microwave this took 3 1/2 minutes, but microwaves vary a lot, my advice it to give it a poke and see if it looks cooked in the middle, then turn it out onto a plate and see if it is cooked on the bottom. If not, pop it back into the ramekin and give it another 30 seconds, take note of how long it takes in your microwave for next time.



Lovely, now turn it out onto your plate or bowl, top with whatever you want, I have used blueberry coconut yogurt here because this is for my breakfast, but this would be lovely as a dessert with cream or ice cream, and viola, you are done. Enjoy beautiful people!



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