Blueberry and sweet potato mug cake {vegan + fat free}

Mug cakes are excellent for when time is short and/or you want cake in a hurry. They are also handy for making single serve treats and, in this case, using up small amounts of leftover ingredients. I don't really need help with using sweet potato or blueberries - both are foods I'll happily snack on plain - but they are given a boost in this easy recipe.

In truth, this should probably be called a mug pudding as the texture is softer than a traditional cake. With a third of a cup of sweet potato in the mix that is perhaps not surprising. Happily, as you will eat this from the mug with a spoon, a pudding-like texture presents no problems.

This is not overly sweet, which allows the natural sweetness of the sweet potato and blueberries to shine through. However, it would be easy to increase the added sugar if you so desire. As I made it, this could almost be served for breakfast, which I think is a winning outcome.

Blueberry and sweet potato mug cake

A single serve, pudding-like cake that is vegan and fat free

Author: Bite-sized thoughts

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Ingredients

3 tbsp plain flour

1 tbsp coconut sugar

1/4 tsp baking powder

3 tbsp non-dairy milk of choice (I used unsweetened almond)

1/4 tsp vanilla essence

1/3 cup cooked, cooled and roughly mashed sweet potato

1/3 cup blueberries

Method

Combine the dry ingredients (flour, sugar, baking powder) in a large, microwave proof mug and stir to combine. Add the milk and vanilla and stir in. Add the sweet potato and stir thoroughly until all ingredients are mixed together. Add the berries and stir until just incorporated.

Cook in the microwave for 1-1/2 minutes, checking after 1 minute and adjusting time if needed according to microwave power (some microwaves may need a little more time, others a little less).

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