Lemon Blueberry Cake (in a mug)

img_20160224_112927.jpgIngredients
2 tbsp rice flour
1 tbsp flaxseed meal
1/2 tbsp chia seeds
dash of vanilla paste
dash of salt
3 tbsp sugar
1 egg
2 tbsp olive oil
2 tbsp lemon juice
1 handful blueberries

Directions
1. Combine dry ingredients, including vanilla paste. Whisk in the egg, then stir in the oil, juice, and berries.

Microwave: 55 secs

Note
Instead of using 2 tbsp rice flour + 1 tbsp flaxseed meal, use 3 tbsp all purpose flour.
– Chia seeds can be substituted with 1/4 tsp baking powder.
– For oil, can use coconut or canola oil as well!
– Other flavors? Vanilla is not necessary. Use jam instead of blueberries and put in 1 less tbsp of sugar, or sprinkle some cinnamon.
– An egg can be substituted with 1 tbsp milk

Tip
When the sides of the cake has pulled away from the mug, it’s set! Microwaving time can range from 50~90 secs.

Reference
Gemma Stafford- 1 Minute Mug Cakes Made in the Microwave

Have fun with this one! (And please top it off with cream/custard on top for me…)

It has honestly been a while since I last been experimenting in the kitchen. But look forward to my February round-up of ‘what I ate’ and I also have a meringue recipe to share (…in June, when I’m reunited with my equipment). I’m graduating university in May!

(Update: I’ve also tweaked this recipe to make a chocolate berry flavor, using grapefruit juice! This base recipe is really fool-proof and works wonders.)

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