Vegan Lemon Microwave CupCake Recipe. With a Jelly Baby twist!

Following on from the Bakewell in a mug video and the Chocolate Banana microwave mug cake, this cake started out with the best intentions. It was definitely going to be a microwave cake. And certainly a lemon drizzle cake. But then I started going through my kitchen cupboard as to what I could use to make cakes and found loads of herbal tea that I never drink.

My daughter tried the resulting cake and said that it tasted EXACTLY like jelly babies and she was right

If you had actually asked me to make a cake that tasted like Jelly Babies, I’m not sure that I would have been able to….

And if you’re not a Jelly baby fan it still can be a refreshing lemon cupcake  if you swap the fruit tea for water.

So without further ado, here’s the video, the recipe makes enough for 1 large mug or 2 smaller teacups,

The Recipe

You will need

Dry ingredients

scant 3/4 cup self raising flour

1/2 cup caster sugar

1/4 teaspoon baking powder

1 teaspoon lemon zest

Wet ingredients

3 Tablespoons Vegetable Oil

1/4 cup + 2 Tablespoons boiling water

1 Tablespoon lemon juice

Forest Fruits (or raspberry/berry teabag)

Method

1/ First, pour the hot water into a mug over your teabag and leave to one side to cool

2/ Then mix your dry ingredients in a separate mug

3/ Add the wet ingredients to the mug (I’ve included the contents of the teabag but you don’t have to) and stir until combined

4/ Microwave for 1 1/2 – 2 minutes on medium high, stand for 1 minute. Microwave again for 1 1/2 – 2 minutes and leave to stand again for 1 minute.

All microwaves are different. Apparently mine is an 800W but I quite often have to adjust times and power. Start on a lower power and see how it goes if you are unsure.

And be careful, the mug will be hot too…

5/ poke holes in the cake when it has cooled a little and pour on the drizzle made from;

3/4 cup Icing Sugar, 2 Tablepoons of fruit tea, a large pinch of lemon zest and stir

Add more water/tea if the mixture is too thick or more icing sugar if it is too thin.

An extra pinch of lemon zest and a bit more lemon juice can be added to taste and voila….

Dairy Free, Soya Free Jelly Baby Cake.

jelly baby 2

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Vegan Chocolate Banana Mug Cake Recipe

There’s something incredibly comforting about chocolate and banana cake. Firstly, it’s a doddle to make  – an incredibly forgiving recipe that’s rarely too dry and is packed with strong flavours. And secondly…

…every bite is a mouthful of nostalgia.

Damn, even I get all nostalgic eating it & my mom has NEVER made a chocolate banana cake. It’s good with custard, ice cream and especially on it’s own. If you really don’t like banana, just leave that bit out and you still have a delicious chocolate cake.

And it’s particularly good if you manage to be there in that magical moment when it’s cooled for just long enough to not cause blisters on the roof of your mouth, but still warm enough to melt Swedish Glace Vanilla Icecream. 

And now you can always have that ‘moment’ with the following recipe. Ready in much less time than it takes to drive to the all night garage and stare at their dry, tasteless offerings.

And if you like this recipe, try out the other microwave mug cake recipes – Vegan Lemon Mug cake with a jelly baby twist and the very delicious Bakewell tart in a mug.

The Recipe

1/ In your microwaveable mug, mix your ‘dry’ ingredients

1/4 cup self raising flour

2 Tablespoons Caster Sugar

2 Tablespoons Cocoa Powder

1/8 teaspoon baking powder 

1/8 teaspoon salt

2/ Give them a good stir and then add your ‘wet’ ingredients

3 Tablespoons Soya Milk

2 Tablespoons Vegetable Oil

1 Tablespoon Maple Syrup

1/8 teaspoon vanilla essence

3/ Another good stir until all ingredients are combined. So far, this is a pretty good chocolate cake and if you want to ignore the banana bit I’ll pretend I haven’t noticed. But otherwise, add

1/3 banana, chopped into chunks

A generous sprinkle of dark chocolate drops

4/ Stir again until combined

5/ Cover loosely with a plastic lid (have we all got a few stray Tupperware lids in the cupboards or is it just me?) and pop it into the microwave.

Now ALL microwaves differ so I suggest you start off on a Medium High power and go for fewer minutes. You can always cook for longer but you can’t ever properly save a microwave burnt chocolate cake. My microwave is about 800W, but is very cheap and cheerful. I used the following;

Medium High 1 1/2 – 2 minutes

Leave Stand for 1 minute, poke a few holes through with a fork

Medium High for 1 1/2 – 2 minutes

Leave to stand for 3 minutes

6/ My 3 mug cake experiments all seemed to be baked through at this point. So I poked a few holes through the chocolate cake and added a GENEROUS portion of dark chocolate drops, letting them all…

…melt and go gooey on the top of the cake

Now would also be a good time to add Swedish Glace Vanilla Ice Cream – I mention that brand as it’s the best Vegan Vanilla Ice Cream that I’ve ever tasted…

Now Sit Back and enjoy…

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Vegan Bakewell Tart in a mug recipe

The best vegan Bakewell you’ve ever tasted. In a mug. Ready in 5 minutes? Yep, it’s true.

While I’ve been going through my tried and tested recipes to see which I want to video, it occurred to me that I don’t always want to make a cake that’ll serve 16. I know, I know, it was a bit of a shocker to me too!

Obviously it’s a bit different at the Café, but not at home where I am a single parent of 1. A 16 slice cake would mean 8 slices each and although that’s a slice a day for a week  – it’s a slice a day of THE SAME CAKE. And as much as I know that cake is perfectly freezable, our freezer is not a bottomless pit. 

So I have created mug sized recipes for you!

And not only mug sized recipes, but MICROWAVEABLE mug cake recipes too, for when you want a cake and you want that cake right now. So what could be better than Cake in 5 minutes? Well, Dairy Free Cake in 5 minutes….

So here it is, the game changing, bakewell slice cake making  video…. (recipe is below)

And here’s the recipe,

 1//  Coat your mug with cherry jam – this bit is optional. Using the jam adds an extra layer of flavour but if you really need that cake NOW, this bit just adds an extra minute or two to your wait time

2// In a different mug (or the same one if you’re not using the jam), add the dry stuff first so,

3 Tablespoons Self Raising Flour

2 Tablespoons Caster Sugar

1/4 teaspoon Baking Powder (not completely absolutely necessary)

4 Tablespoons Ground Almonds and 2 Tablespoons Flaked or Chopped Almonds

3// And stir…. Then add,

3 Tablespoons Soya ( or any plant based) milk

3 Tablespoons Vegetable Oil

1/3 teaspoon Almond Essence

4// Stir until combined

5// Add a few frozen cherries, stir then pour into your jam smothered mug (if you didn’t do that bit, just carry on!). Place in the centre of your microwave, cover and cook for

1 1/2 – 2 minutes  on Medium High.

Stand for 30 seconds

Another 1 – 2 1/2 minutes at Medium High. Depending on your microwave. Mine’s 700W, so if yours is higher powered use less time.

6// Leave to stand for a minute or so. I’d advise leaving for about 5 or 10 minutes before eating mostly to avoid burning your mouth with volcanically hot cake but also to let the cake ‘bake’ in its own heat.

7// Add a bit more cherry jam, a few flaked almonds and a sprinkling of icing sugar. Or you could add a bit of Swedish Glace Vanilla Ice cream to the top of the mug

…And Enjoy

For more microwaveable mug cakes check out the vegan lemon cupcake and the chocolate and banana mug cake 

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