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Vegan Blueberry Crisp Mug Cake

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 1 mug cake (serves 1-2) 1x


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!

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