Vegan gluten-free lemon blueberry cake, made in just 10 minutes! It’s low in fat and the perfect dessert or breakfast recipe if you want something sweet and easy to make.
We have another 10-minute cake for you guys! As I told you before, my sister-in-law shared with me her amazing mug cake recipe and I’ve veganized it and made 2 versions, the vegan gluten-free chocolate cake (10 minutes) I’ve already posted on the blog and this one. My recipes are also low in fat and oil-free, woohoo!
Using this recipe as a base, you can make any kind of cake you want, just omit the lemon juice and the blueberries and add any ingredients you like. I want to make a carrot cake because it’s my favorite one and I’m sure it’s going to be the bomb.
I LOVE the chocolate cake, but Alberto prefers this one. Both are awesome and so healthy, so you need to give them a try and decide.
You can see the batter before cooking in the microwave in the picture below and also the cake without the peanut butter frosting in the next photo. Hope you find them useful and enjoy this cake as much as we did.
LOOKING FOR MORE CAKE RECIPES?
- Vegan gluten-free chocolate cake (10 minutes)
- Vegan lemon cake (gluten-free)
- Chocolate orange cake (vegan + gluten-free)
- Vegan carrot cake (gluten-free)
- Vegan gluten-free chocolate cake
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
for the cake:
- 1/2 banana
- 4 tbsp full-fat coconut milk
- 4 tbsp cane, coconut or brown sugar
- 4 tbsp flour, we used buckwheat flour
- 1 tbsp lemon juice
- 1/2 tsp baking soda
- 1/4 cup fresh blueberries (40 g) + some extra blueberries as topping (optional)
- The zest of half a lemon (optional)
for the peanut butter frosting (optional):
- 3 tbsp full-fat coconut milk
- 2 tbsp peanut butter
- 2 tbsp fresh blueberries
- Add the half banana to a mixing bowl and mash it with a fork.
- Then add the rest of the ingredients (except the blueberries and the lemon zest) and stir until well combined. You can also blend all the ingredients in a blender to get a smoother texture, but it’s not necessary.
- Add the blueberries and lemon zest and stir again.
- Place the bowl in a side of the microwave, not in the center and cook for 4 minutes.
- Remove from the microwave and let the cake cool down at room temperature. Feel free to enjoy it hot if you want.
- To make the peanut butter frosting, you can blend all the ingredients in a blender until smooth. As we didn’t have a blender, we mashed the blueberries with a fork and mixed them with the coconut milk and the peanut butter in a small bowl until well combined.
- We didn’t add all the frosting to the cake for the pictures, but we ate it all with the cake. Besides, we also topped the cake with some extra blueberries.
- Keep the cake covered in the fridge for 4 to 5 days and the peanut butter frosting in a sealed container also in the fridge for 3 to 4 days.
- Recipe adapted from my sister-in-law’s chocolate mug cake recipe.
- Feel free to use any flour or sweetener you want, but if you add a liquid sweetener, you’ll probably need to add more flour or less milk.
- As this is an oil-free recipe, I recommend you to use coconut milk or at least a plant milk with a high fat content. You could also use any other plant milk and add some oil if needed.
- For those of you who don’t have a microwave or don’t want to use it, you could try to bake it at 350ºF or 180ºC until the cake is fully cooked, but I can’t tell you how long you need to bake it, sorry!
- Serving Size: 1/4 of the recipe (without the peanut butter frosting and the extra blueberries)
- Calories: 112
- Sugar: 11.9 g
- Sodium: 166 mg
- Fat: 3.2 g
- Saturated Fat: 2.8 g
- Carbohydrates: 20.2 g
- Fiber: 0.9 g
- Protein: 1.3 g