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Blueberry Cinnamon Mug Cake

Blueberry Cinnamon Mug Cake is a simple and quick recipe that works both for breakfast and an afternoon snack. A spiced cake bursting with a sweet blueberry compote made in the microwave in one minute.


Ingredients (Serves 1) 

For the mug cake

  • 12g oat flour, rolled oats blended into a flour
  • 6g ground almonds
  • 5g Linwoods Milled Organic Flaxseed 
  • 1/4 tsp baking powder
  • 15ml maple syrup
  • 50ml unsweetened almond milk
  • 15g smooth almond butter
  • 1/4 tsp ground cinnamon powder
  • 5-6 fresh blueberries


For the compote

  • 5-6 Blueberries warmed up with 5ml maple syrup
  • 30ml dairy-free yoghurt


  1. Mix all the dry ingredients except the blueberries in a bowl.
  2. Add in the wet ingredients and mix. Finally fold in the fresh blueberries.
  3. Transfer into a microwaveable mug or ramekin and cook on high power for 1-1.5 minutes.
  4. Allow to cool for a few minutes.
  5. Top with blueberry compote and dairy-free yoghurt.


Blueberry Cinnamon Mug Cake by @dumbbellsandoats

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