Description
This quick and delightful Lemon Mug Cake combines zesty lemon flavor with the nutty richness of almond powder, perfect for a single serving dessert made in minutes using a microwave. It’s moist, fluffy, and ideal for when you want a sweet treat without the fuss of baking an entire cake.
Ingredients
Wet Ingredients
- 1 tbsp ghee (you can also substitute with refined coconut oil, vegan butter, or unsalted grass-fed butter)
- 1 tbsp pure maple syrup (or Lakanto sugar free maple syrup for a low-carb option)
- 1 1/2 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp pure vanilla extract
- 1 large egg (do not recommend flax egg swap)
Dry Ingredients
- 1/4 cup superfine almond powder
- 1/2 tsp baking powder
- 1/3 tsp poppy seeds
Toppings (Optional)
- Grated lemon zest
- Coconut cream
- Melted coconut butter (manna)
Instructions
- Prepare the Mug: Place 1 tablespoon of ghee or coconut oil into a large heat-safe mug or ramekin. Heat in the microwave for 10-15 seconds until just melted.
- Mix Wet Ingredients: Add 1 tablespoon maple syrup, 1 1/2 tablespoons lemon juice, 1/2 teaspoon lemon zest, and 1/4 teaspoon vanilla extract to the melted fat. Stir well using a fork or small whisk until combined.
- Add Egg and Dry Ingredients: Crack in one large egg and whisk until the mixture is smooth. Then add 1/4 cup superfine almond powder, 1/2 teaspoon baking powder, and 1/3 teaspoon poppy seeds. Mix thoroughly until you have a smooth, lump-free batter.
- Microwave the Cake: Cook the batter in the microwave on high for 90-100 seconds, or until the cake is set and springs back lightly to touch. Microwave time can vary depending on your appliance.
- Add Toppings (Optional): Once cooked, you may drizzle melted coconut butter over the cake and top with a dollop of coconut cream and a sprinkle of grated lemon zest for extra flavor and moisture.
Notes
- Use superfine almond powder for the best texture, as coarser almond flour may result in a denser cake.
- Microwave times vary by wattage—start checking at 90 seconds to avoid overcooking.
- Substitutes like vegan butter or refined coconut oil make the recipe suitable for dairy-free or vegan diets if using egg alternatives, but this recipe recommends using a real egg for best rise and texture.
- Poppy seeds add subtle crunch and visual appeal but can be omitted if unavailable.
- For a low-carb option, substitute maple syrup with a sugar-free syrup like Lakanto.
