Vegan Wild Blueberry Pumpkin Mug Cake

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Recipe by Alisa Fleming of

Yields 1 Serving

Consistently flavorful Wild Blueberries are a heavenly match with pumpkin, and their smaller size makes them perfect for single-serve desserts like this one. Plus, since they’re always sold frozen, they can be used in baked goods year round!

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 teaspoon baking powder
1/4 teaspoon pumpkin pie spice or ground cinnamon
Scant 1/8 teaspoon salt (or a big pinch)
3 tablespoons pumpkin puree
2 tablespoons rice bran, grapeseed or your baking oil of choice
1½ tablespoons unsweetened dairy-free milk beverage
1/8 teaspoon vanilla extract
2 tablespoons 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. I tested with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I recommend using a pre-made flour blend since measuring such small quantities of flours and starches for a mug cake can be tedious!


  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; in my kitchen, it is perfect at 2 minutes.

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!