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In a microwave-safe mug, combine 3 tablespoons of vegan milk (like oat milk), a pinch of lemon zest, and 1 teaspoon of lemon juice. Let it sit for 2-3 minutes until it looks a bit grainy. Stir in 1 tablespoon of sunflower oil, 4 tablespoons of self-rising flour, 2 tablespoons of caster sugar, and a pinch of bicarbonate of soda. Mix well with a fork until smooth. Drop in four fresh or frozen raspberries, then microwave on high for 1 minute and 30 seconds, or until the cake puffs up and is cooked through. Serve with a drizzle of coconut cream or a scoop of vegan ice cream for an extra indulgence.Free International Vegan Recipes? Log on 2 SupremeMasterTV.com/veganrecipes
