Lemon Mug Cake
This single serve lemon mug cake is made in the microwave! It's fluffy, tangy, and delicious just like a traditional cake. It only takes a couple minutes to make and is dairy free and vegan, made without eggs!
Equipment
- 1 mug
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Ingredients
- 4 tablespoon all purpose flour spooned and leveled
- 2 tablespoon granulated sugar
- 2 teaspoon lemon zest
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch sea salt
- 3 tablespoon almond milk
- 1 tablespoon lemon juice fresh
- 1 tablespoon oil
- 1 teaspoon vanilla extract
Instructions
- Add the flour, sugar, lemon zest, baking powder, baking soda, and salt to a microwave safe mug that holds at least 10 ounces. Mix the ingredients together with a fork.4 tablespoon all purpose flour, 2 tablespoon granulated sugar, 2 teaspoon lemon zest, ¼ teaspoon baking powder, ¼ teaspoon baking soda, 1 pinch sea salt
- Pour the almond milk, lemon juice, oil, and vanilla extract into the mug. Mix everything together with a fork until well combined.3 tablespoon almond milk, 1 tablespoon lemon juice, 1 tablespoon oil, 1 teaspoon vanilla extract
- Place the mug in the microwave. Microwave on high for 90 seconds, watching to make sure the mug does not overflow.
- Remove the mug from the microwave. The mug will be hot so be careful! Let the cake cool slightly. Add toppings like coconut cream or powdered sugar and enjoy.
Notes
Make sure the flour is properly spooned and leveled. Compacted flour will result in a dry cake.
Watch the mug in the microwave to make sure it doesn't overflow. If it looks like it might overflow, stop the microwave and let the batter go down. Stop and restart the microwave every time it does this.
The cake is done when it bounces back slowly when you gently press down on the top with your fingers.
Nutrition
Serving: 1cakeCalories: 310kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0gCholesterol: 0mgSodium: 830mgPotassium: 258mgFiber: 1gSugar: 9g
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