Sweets, Vegan Food

Vegan Blueberry Crisp Mug Cake


The best summer mug cake recipe: Vegan Blueberry Crisp Mug Cake. Because it’s August and its the peak season of all my favourite fruits including blueberries! Buttery, cinnamon scented cake swirled with fresh blueberries and topped with brown sugar oatmeal crisp.

This recipe is easier than you might think, and made with pantry staple ingredients. Basically, it is just SO delicious! The perfect summer treat, easily made in your microwave so you don’t have to turn on the oven! I mean, I love crisp as much as the next girl but turning on the oven these days is becoming something I debate more and more. And especially if you have a small kitchen and or no air conditioning, you’ll appreciate this microwave dessert even more!

I wanted this mug cake to be bursting with berries, but to also have all the buttery sweetness of a crisp. But instead of just making a mini microwave crisp, I decided to combine my favourite mug cake batter with a crisp topping!

How to make this Vegan Blueberry Crisp Mug Cake…

Start off by making a quick blueberry sauce in the bottom of our mug. Just add your blueberries to the bottom of a mug. Add a tablespoon of brown sugar and vegan butter, then microwave for 30 seconds. It will start to bubble up slightly and be the most gorgeous colour.

Meanwhile, mix up the batter. It’s just a quick combination of flour, sugar, cinnamon, baking powder, salt, nondairy milk and a drizzle of oil. Mix it up and then add to the mug. Swirl slightly with the blueberry sauce, but don’t combine it fully.

Lastly, use your hands and a small bowl to just rub together the oats, brown sugar and vegan butter. This makes the crisp topping! Throw it on top and then microwave for 1 minute 20. Now, my microwave is most certainly from the 70s. Okay okay, its probably not that old. But I took it from my parent’s cottage which was purchased from a sweet elderly woman so I actually have no idea how old it is. But you can tell just by looking, its pretty old lol! That means you might need a bit more or less time for your microwave, they’re all slightly different.

As it cooks, the blueberries sort of bubble up and the top gets caramelized from the brown sugar and vegan butter. I mean, its truly just the perfect summer dessert!

My Tips:

Mug cakes are different from regular cake in that they don’t keep well. You want to make and eat this one right away for the best flavour and texture. I recommend serving with a scoop of icecream or coco whip!

Every microwave is different, like I said, so you may need to adjust by 15-ish seconds, give or take.

Looking for more mug cake recipes? Here are a few:

5-Minute Coffee Cake in a Mug

Double Chocolate Protein Mug Cookie

Pumpkin Mug Cake

Cookies & Cream Mug Cake

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Vegan Blueberry Crisp Mug Cake

  • Author: Liv B
  • Total Time: 12 minutes
  • Yield: 1 mug cake (serves 1-2)


Buttery, cinnamon scented cake swirled with fresh blueberries and topped with brown sugar oatmeal crisp.



  • 1/4 cup blueberries
  • 1 tbsp butter
  • 1 tbsp sugar
  • 1/3 cup flour
  • 2 tbsp sugar
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • pinch of salt
  • 4 tbsp milk
  • 1/2 tbsp oil


  • 3 tbsp oats
  • 1 tbsp butter
  • 2 tbsp sugar


  1. To a 10-12 ounce microwave-safe mug, add the blueberries, vegan butter and brown sugar. Microwave for approx 30 seconds, until butter is melted.
  2. In a separate bowl, whisk together flour, sugar, baking powder, cinnamon, salt. Add the nondairy milk and oil and stir until just combined.
  3. Add the batter to the blueberries and swirl once or twice (don’t combine fully).
  4. Using your hands, mix together the oats, sugar and vegan butter to make a crumble mixture. Add to the cake, then microwave cake on full power for 1 minute 20 seconds (approx. you may need an extra 15 seconds or not quite that much, depending on your microwave. You can use a fork to lift the crisp topping slightly to see if the cake underneath is cooked.
  5. Serve warm with a scoop of vegan vanilla ice cream, if desired. Enjoy immediately!
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes

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