Vegan Wild Blueberry & Pumpkin Mug Cake

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By Alisa Fleming,

Vegan Wild Blueberry & Pumpkin Mug Cake Picture


1/4 cup all-purpose gluten-free flour or all-purpose flour (see note below)
3 tablespoons sugar
1/4 tsp. baking powder
1/4 tsp. pumpkin pie spice or ground cinnamon
1/8 tsp. salt (or a big pinch)
3 tsps. pumpkin puree
2 tsps. rice bran, grapeseed or your baking oil of choice
1½ tsps. unsweetened dairy-free milk beverage
1/8 tsp. vanilla extract
2 tsps. frozen wild blueberries

Flour Note: You can use your favorite gluten-free flour blend in this recipe (store-bought or homemade), but do not simply swap in coconut flour or almond flour.


  1. In a small bowl, stir together the flour, sugar, baking powder, spice, vanilla and salt.
  2. Add the pumpkin, oil, milk beverage and vanilla and stir to combine.
  3. Very gently fold in the frozen wild blueberries. Keep them frozen to avoid “bleeding” of the brilliant blue.
  4. Pour into a greased, microwave-safe mug, and level out.
  5. Microwave the cake on HIGH for 1½ to 2 minutes, or until it appears cooked, and a toothpick inserted comes out clean. The time may vary based on your microwave.

Oven Option: Spoon the batter into a small ramekin. Bake at 350ºF for about 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Wild Blue is Good for You!