Blueberry Mug Cake

In a microwave-safe mug, combine the all-purpose flour (3 tbsp), granulated sugar (1.5 tbsp), baking powder (0.25 tsp), ground cinnamon (0.125 tsp), and salt (1 pinch). Mix well.

Stir in the unsweetened soy milk (3 tbsp), vegetable oil (1 tbsp), and pure vanilla extract (0.25 tsp) until just combined, being careful not to over-mix. Gently fold in the fresh blueberries (3 tbsp).

Microwave on high (800 - 900 W) for minutes (2), or until a toothpick inserted into the center comes out clean. If needed, microwave in 15-second intervals until fully cooked. Handle the hot mug with care. Start 2m timer

Allow the mug cake to cool slightly, then add your desired toppings such as [coconut whip], [powdered sugar], or [vegan whipped cream], and enjoy! For an oven alternative, bake in an oven-safe dish at 350°F (180°C) for 15-25 minutes.