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
- Toffee Cake
- Carrot Cake Mug Cake
- Chocolate Protein Mug Cake
- Best Vegan Chocolate Mug Cake
- Low-fat Healthy Chocolate Mug Cake
Vegan Lemon Mug Cake Oil-free
Ingredients
- 4 tablespoons (28g) white whole wheat flour (NOT regular whole wheat) SEE NOTES below for gluten-free
- 2 tablespoons (14g) superfine blanched almond flour
- 2 tablespoons (24g) organic white sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 2 tablespoons (30g) almond milk or another creamy milk
- 1 tablespoon (15g) fresh lemon juice
- zest from a lemon
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
- 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.
- Add the milk, lemon juice and the zest of about half of a lemon.
- 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.
- Smooth out the top and zest the other half of the lemon on the top. (as pictured)
- 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.
- 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!
- 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.
- If making the glaze, simply whisk the ingredients with a fork until smooth and drizzle on top of the cooled cake.
Notes
- 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
This little cake is perfection! Soft and fluffy with big lemon flavor! I’ve been milling my own flour lately, and used a combination of soft white wheat and spelt. It worked beautifully!
So wonderful to hear it worked out perfectly Coby, thank you so much for the review!!
This was sooo good! Made this for my daughter and myself when she wanted something sweet for breakfast. I used all purpose flour instead of white whole wheat, cause I didn’t have. I still used the almond flour. Also used coconut milk for the milk. I cooked them for 1 and a half minutes and it was perfect! I let them sit before eating. Super fluffy! Sooo lemony delicious.
Oh Kelly, I am so happy to hear how much you loved this lemon mug cake! Thank you so much for taking the time to leave feedback!
I made the GF version today and it’s wonderful!
So happy you loved it Carol, yay!!
Drum roll… this mug cake was spot on! I love lemon, so I knew I had to try this right away. I did not have any white whole wheat on hand, so I carefully used AP flour. I used 1/2T lemon paste for the lemon peel. I put a little vegan whipped cream on top and paired with some lemon ice cream I made in the Ninja creami with lemon flavored protein powder, unsweetened soy milk and lemon paste. If you love lemon, you must try this mug cake! So quick to make. To cut calories, I used erythritol/monk fruit sweetener and unsweetened almond milk.
I love anything lemon! Would this work with light spelt flour?
Yes, I think so! I haven’t tested it though so I can’t say for sure!
I doubled this recipe for 2, made in the same dish as microwaved and cooked for 2 minutes. I also only had all purpose flour. I cut the milk in half and subbed lemon juice because I love everything lemon! It is a fast and mouth watering cake! So, so good and easy.
I am thrilled to hear how much you loved it Lisa, yay and thank you for the lovely review!!
I don’t have a microwave. (I know, I know…. it died and I never replaced it.) Can this bake in a toaster oven? For how long, and at what temperature? Please advise and thanks!
Hi Laurel! I am sure it would. I have not tested it personally, but I would suggest baking it at 350°F (177°C) and adding the batter to one or two ramekins, depending on the size you have or in a muffin liner/pan and I’m guessing it might take 15 minutes?? Not sure, just look for a clean toothpick out of the center and dry on the top!
I do intend to make this! We are big on lemon anything..
Great, I cannot wait to hear!