This lemon mug cake is a fresh, vegan single serve dessert that is ready in just minutes! It’s incredibly moist and fluffy. Enjoy on its own or topped with a zippy lemon glaze.
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Do you love lemon desserts? Then this lemon mug cake is for you!
I tested this mug cake recipe even more than usual to make sure it was as perfect as possible. I knew this cake had to have the same texture you’d get from an oven baked cake, with lots of bright lemon flavor.
I’m definitely happy with the result. This is a really delicious option if you’re sick of chocolate or can’t have it, and if you have a few pantry ingredients on hand you can make it right now!
What makes this the best lemon mug cake?
This lemon mug cake recipe is incredibly moist and fluffy. It’s also completely vegan thanks to no eggs or dairy (just be sure to use organic powdered sugar or skip the glaze).
While this is technically a single serving dessert, I found it very filling and think it could easily be shared between two people. The glaze is optional, but it really gives the cake extra lemon flavor and sweetness.
Lemon mug cake ingredients
- Maple syrup
- Coconut oil
- Almond milk
- Lemon juice
- Lemon zest
- Flour
- Baking soda
How to make lemon mug cake
- In a mug, whisk together maple syrup and coconut oil until combined and thickened.
- Add lemon juice, almond milk, and lemon zest and stir to combine.
- Add flour and baking soda. The mixture will get bubbly, just stir it quickly until the flour is incorporated into the wet ingredients.
- Microwave for 70 seconds or until the top is no longer wet.
- Top with lemon glaze.
Lemon glaze ingredients
- Powdered sugar
- Lemon juice
How to make lemon glaze
Add lemon juice to powdered sugar a few drops at a time until the desired consistency is reached. I like it to be a little thick while still easily running off the spoon.
Top tips and questions
What is a mug cake?
A mug cake is a single serving cake mixed right in a coffee mug, then baked in the microwave. Mug cakes are quick and easy, meaning you can have just the right portion of cake in a matter of minutes.
What size mug should I use?
In this case, we’re making a pretty big mug cake, so make sure you’re using a large mug (affiliate link) for this (no teacups, thanks!). I would recommend a mug that holds 8 ounces or more.
The mug in my photos is actually much too small for this cake, but it looked better in photos than one where the cake only comes up ¾ of the way. It is normal for your cake to rise quite a bit while baking and shrink back down a little as it cools.
Can I bake this lemon cake in a jar or ramekin instead?
Yes, as long as the container is microwave safe, you can bake this lemon cake in anything that will hold more than 8 ounces.
Can I bake this single serve lemon cake in the oven?
I have not tested baking this in the oven and would not recommend it. It may work out, but the recipe was developed specifically for microwave cooking.
How to measure coconut oil
Always measure coconut oil in its cool, solid state. Scoop up the firm coconut oil with your measuring spoon, then use the side of the jar to level it off.
When making a mug cake, I then put the coconut oil right in the mug I’m going to use and microwave it until melted before continuing with the recipe.
Why does my batter look curdled?
You want your coconut oil to be melted for the best result, but you’re also adding ingredients that may be cold such as maple syrup, almond milk, and lemon juice.
When you add these cold ingredients, it may solidify your coconut oil, resulting in a chunky, broken looking batter before adding your flour. If this happens, just microwave the wet ingredients in the mug until the coconut oil is melted again.
As you can see in the photos above, the almond milk doesn’t mix perfectly into the other ingredients either. If it looks a little separated but not chunky, you’re ok to move on with the next step of the recipe.
My mug cake batter is really fizzy. Is this ok?
When baking soda reacts with the acid in the lemon juice, you should get lots of fizzy bubbles in your batter. This is what will make the lemon mug cake extra fluffy.
If you batter doesn’t fluff up as you mix it, your baking soda may be expired. Be sure to always use fresh baking soda for the best final product.
Tips for customizing lemon mug cake
- Skip the glaze and top with sprinkles, a drizzle of honey, or a dusting of powdered sugar
- Add a few raspberries or blueberries with the flour
- Try it with other citrus such as lime, grapefruit, or orange
- Top with honey sweetened Greek yogurt for a filling breakfast
More single serving desserts
- Vegan Chocolate Mug Cake
- Vegan Mug Brownie
- Healthy Banana Mug Cake
- Vegan Cookie Dough for One
- Double Chocolate Edible Cookie Dough
- Peanut Butter Cookie Dough for One
- Vegan Single Serve Cookie
- Edible Brownie Batter
- Single Serve Brownie Cookie
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Lemon Mug Cake
Ingredients
Lemon Mug Cake
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon coconut oil, melted
- 2 tablespoons lemon juice, from about 1 lemon
- 1 tablespoon almond milk
- 2 teaspoons lemon zest
- 4 ½ tablespoons all purpose flour
- ½ teaspoon baking soda
Lemon Glaze
- 2 tablespoons powdered sugar
- Lemon juice
Instructions
Lemon Mug Cake
- In a large microwave safe mug, stir together maple syrup and coconut oil until combined.
- Add the lemon juice, almond milk, and lemon zest and stir to combine. The mixture will likely become a little separated, but if it starts to look chunky and curdled, put it in the microwave for a few seconds until the coconut oil melts again.
- Add the flour and baking soda, stirring quickly until just combined.
- Microwave for 70 seconds or until the top is no longer wet and the cake feels springy to the touch. Let cool a few minutes before eating or glazing.
Lemon Glaze
- In a small bowl, add lemon juice to powdered sugar a few drops at a time until the desired consistency is reached. I like it just thin enough to drizzle off the spoon.
- Drizzle over the lemon mug cake or just pour it all over the top and enjoy.
Notes
Tips for customizing lemon mug cake
- Skip the glaze and top with sprinkles, a drizzle of honey, or a dusting of powdered sugar
- Add a few raspberries or blueberries with the flour
- Try it with other citrus such as lime, grapefruit, or orange
- Top with honey sweetened Greek yogurt for a filling breakfast
Kim says
Delish……
Are use more of a no calorie sugar and I used half almond flour and half gluten-free flour I want to make a little healthier and to have less calories but man was that a good cake.