Description
A quick and zesty gluten free lemon mug cake made in minutes with almond flour and no egg.
Ingredients
1 lemon
3 Tbsp oil (avocado, sunflower, or canola)
2 Tbsp milk or dairy-free milk
3 Tbsp sugar
½ tsp gluten-free vanilla extract
2 pinches salt
⅓ c + 1 Tbsp gluten-free flour blend
½ tsp baking powder
Lemon Icing:
2 Tbsp powdered sugar
¼-½ tsp lemon juice
Instructions
1. Zest half the lemon using a microplane.
2. Juice the lemon to get 2 tablespoons.
3. In a mug, combine zest, juice, oil, milk, sugar, vanilla, and salt.
4. Mix with a fork until smooth.
5. Add flour and baking powder; stir again.
6. Microwave on high for 1 minute 50 seconds.
7. If not fully set, heat an additional 10 seconds.
8. Let sit in closed microwave for 10 seconds.
9. Cool 5–10 minutes before topping.
10. Mix icing sugar and lemon juice to make glaze.
11. Drizzle icing over cooled cake.
Notes
Substitute almond flour for a richer version.
Use maple syrup or coconut sugar to reduce sweetness.
Dairy-free and egg-free by default.
- Prep Time: 3 mins
- Cook Time: 2 mins
- Category: Dessert
- Method: Microwave
- Cuisine: American