VEGAN LEMON MUG CAKE
One of my readers on Tiktok requested a vegan lemon mug cake version of my most popular cake, my 6 Ingredient Lemon Cake. So, I tested this beauty so many times I lost count. I wanted to create it without the need for coconut milk, since so many avoid it and I didn’t want to open up a can for such a small amount. I achieved it!
It is such a super moist delicious, fluffy, oil-free cake bursting with so much lemon flavor, thanks to fresh lemon juice and lots of zest! It is ready in just 5 minutes and is the perfect dessert when you want something sweet that is easy to make and only takes a few simple ingredients.
For this vegan mug cake, I use white whole wheat flour instead of regular white all-purpose flour. I love the texture it produces and has been my choice for lots of recipes lately, even pancakes. It is still light colored, so it doesn’t negatively affect light colored cakes and the taste is very mild, so it doesn’t ruin the flavor either. It also produces tender results, as opposed to using regular whole wheat flour which would make the cake really chewy and dense and have a strong grain flavor.
HOW TO MAKE A VEGAN LEMON MUG CAKE
First, combine the dry ingredients in a small bowl separately from the mug, as this prevents overmixing in a tiny coffee mug.
Add the liquids and zest and stir until just smooth and moistened and be very careful about overmixing.
Cook in the microwave until dry on top and a toothpick comes out clean.
Add the lemon glaze, vegan whipped cream or vanilla bean ice cream like I used! Omg it was pure heaven!!!
CAN THIS LEMON MUG CAKE BE MADE GLUTEN-FREE?
Yes, I tested a gluten-free version and it is listed below on the notes section of the recipe card.
MORE VEGAN MUG CAKES
Vegan Lemon Mug Cake Oil-free
Make this easy delicious light and fluffy vegan lemon mug cake in just 5 minutes! Healthy and oil-free and the perfect dessert!
Ingredients
Lemon Glaze
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon juice
NOTE
- I use this scale.
- I always recommend to use a scale for accuracy when baking, following MY gram weights listed, This is exactly how this recipe was tested, so follow my grams. Since we all measure differently, weighing ingredients is so important. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient.
Instructions
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To a small bowl, combine the flour, almond flour, sugar, baking powder, and salt and whisk well. I recommend mixing in a bowl and not the mug, as mugs are small and result in overmixing.
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Add the milk, lemon juice and the zest of about half of a lemon.
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Stir until mixed and moist, but be careful about overmixing so the texture stays tender. Pour the batter into a small coffee mug, as this cake is not real tall, so a large mug will be too much.
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Smooth out the top and zest the other half of the lemon on the top. (as pictured)
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Cook in the microwave for 1 minute and 45 seconds. Microwaves can vary so check it at 1 minute and 30 seconds. I found mine was perfect at 1 min 45 sec, as 1 min and 30 sec the cake was still a tad undercooked. The top should be dry looking and a toothpick come out clean.
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Cool a minimum 5 minutes before eating, as it will be too hot and undercooked a bit still if eaten too quickly! Do not skip this step!
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After it has cooled some, add the lemon glaze, vegan whipped cream or vanilla ice cream! It was sooooo good with vanilla bean ice cream, I about died lol. But the glaze and whipped cream are also good. I tested all 3 and all were delicious.
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If making the glaze, simply whisk the ingredients with a fork until smooth and drizzle on top of the cooled cake.
Notes
To make this gluten-free:
- 4 tablespoons (28g) superfine blanched almond flour
- 1 tablespoon (8g) superfine oat flour
- 1/2 tablespoon (4g) tapioca starch
- 2 tablespoons (24g) organic white sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 2 tablespoons (30g) almond milk
- 1 tablespoon (15g) fresh lemon juice
- zest 1 lemon
Directions: Add the dry ingredients to a separate small bowl and whisk well. Add the milk and lemon juice and zest of half a lemon. Stir until smooth and do not overmix. Add the batter to a small coffee mug and add zest of the other half of the lemon. Cook in the microwave for 1 minute 30 seconds to 1 minute 45 seconds, this will vary per microwave. I liked mine at 1 min 45 seconds. This is a very moist cake so you don’t want to undercook it. Cool minimum 5 minutes before eating, as it will be too hot and undercooked a bit still if eaten too quickly. After it has cooled some, add the glaze, vegan whipped cream or vanilla ice cream! It was so good with vanilla bean ice cream. All 3 are delicious.
DON’T HAVE WHITE WHOLE WHEAT?
I like to use white whole wheat and purchase it here because it is more nutritious than regular all-purpose flour and produces a tender crumb. I did, however, test this with white flour as well. It wasn’t quite as tender and appeared to be ready in less time, so I would check it at 1 min 30 seconds for a clean toothpick. Be very careful about overmixing. I preferred the white wheat version, but it was still good with the glaze and a little ice cream on top!
