Vegan Raspberry Mug Cake

INGREDIENTS

• 3 tbsp dairy-free milk
• 1 tsp lemon juice
• 1 tbsp sunflower oil (or any flavourless oil )
• 4 tbsp self-raising flour
• 2 tbsp brown sugar or golden caster sugar
• 4 fresh or frozen raspberries (can also use raspberry jam )

 

• Put the milk in a microwave-safe mug, add the lemon zest and juice and leave to sit for 2-3 mins. It should start to look a bit grainy, as if it has split. Stir in the sunflower oil, flour, sugar and bicarbonate of soda. Mix really well with a fork until smooth.
• Drop in the raspberries (or jam) then microwave on high for 1 min 30 secs, or until puffed up and cooked through.