Blueberry and sweet potato mug cake (v, lf)

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

Author: Bite-sized thoughts.

Original post (with pictures) here.

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


1. 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.
2. 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).