Vegan Lemon Mug Cake
A simple vegan lemon mug cake made in the microwave in less than 5 minutes. All you need is a handful of pantry ingredients, plus fresh lemon juice and zest. It's perfect for an easy single-serve dessert. Serve it with a scoop of your favorite plant-based ice cream or other toppings of choice.
Servings 1
Ingredients
- 1/4 cup (30g) all-purpose white flour, spoon and leveled
- 2 tablespoons (30g) granulated sugar
- 1/2 teaspoon baking soda
- 1/8 teaspoon fine grain sea salt
- 3 tablespoons oat milk, plain and unsweetened
- 1 tablespoon avocado oil (or other light-tasting oil)
- 1 teaspoon vanilla extract
- 1-2 teaspoons lemon zest
- 1/2 tablespoon lemon juice
Instructions
- Add the flour, sugar, baking powder and salt to a medium mug. Stir to combine.
- Add the oat milk, oil, lemon zest, lemon juice and vanilla to the dry mixture. Stir using a spoon or small whisk until combined. Make sure not to overmix, but mix until smooth.
- Microwave for 60-90 seconds. The timing will depend on your microwave. Keep an eye on the cake and if it overflows (this shouldn't be an issue), heat it in small intervals.
- Serve with a scoop of your favorite vegan ice cream if desired.
Notes
For a gluten-free option, use Bob’s Red Mill 1:1 gluten-free flour.
I haven’t tested this cake with other flours, so I can’t guarantee it will work with other options. If you try a different flour, let me know how it turns out in the comments!
Use any plant-based milk you have on hand, ideally plain and unsweetened to avoid changing the flavor of the cake. I tested this recipe with both soy milk and oat milk.
For a stronger lemon flavor, use 2 packed teaspoons of lemon zest. For a lighter lemon flavor, start with 1 packed teaspoon.
Optional add-ins: You can add a tablespoon of white chocolate or a sprinkle of poppy seeds to the cake before "baking".