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This is an overhead vertical image of a white mug with baked cake in it. The cake is sprinkled with powdered sugar and a lemon wedge is to the right side of the mug. A silver spoon is digging into the cake. The mug sits on a yellow surface with more powdered sugar sprinkled around. Recipe
GF Gluten-Free VG Vegetarian

2-Min Tangy Lemon Mug Cake

2-Min microwave lemon mug cake is a quick and simple recipe to make when you want a sweet and tangy dessert with minimal effort!

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Prep: 3 minCook: 1 minTotal: 4 min
Servings: 2 1x

Ingredients

  • 1/3 cup coconut sugar
  • 1/4 cup unsalted butter (melted and cooled) or vegetable oil
  • 1 lemon (zest + 1/4 cup juice)
  • 1 egg
  • 2/3 cup blanched almond flour
  • 2 tablespoons oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • sprinkle of powdered sugar

Instructions

  1. Whisk the wet ingredients: In a medium bowl, whisk together the butter or oil, egg, coconut sugar, lemon zest, and lemon juice. Make sure the ingredients are well combined.
    This is an overhead horizontal image of a white scalloped bowl with ingredients in it like coconut sugar, lemon zest, butter, and an egg. The bowl sits on a yellow surface with a glass juicer to the top left corner. The juicer has half of a lemon on it.
  2. Add the dry ingredients: Add the almond flour, oat flour, baking powder, and salt to the bowl with the wet ingredients. Whisk again until everything is well combined and there are no lumps.
    This is an overhead horizontal image of a white scalloped bowl on a yellow surface, The bowl has raw batter in the center. A silver whisk is in the center and leaning against the side of the bowl toward the bottom right corner.
  3. Divide the batter: Pour the batter evenly into two shallow mugs or ramekins. You want each mug to be about half to 3/4 full, to allow room for the cake to rise as it cooks. You can use a taller mug for one big serving, just make sure to cook it for longer (see below).
    This is an overhead horizontal image of a white mug with raw better in the center. The white mug sits on a yellow surface. Another mug is to the top left corner of the image.
  4. Microwave the cake: Place one mug at a time in the microwave and cook for 1 – 2 minutes on high power. Keep a close eye on the cake as it cooks, as microwave times can vary depending on your mug. If you’re using a shallow mug or ramekin, cook time will be closer to 1 minute. If you’re using a taller mug with all of the batter, cook time will be closer to 2 minutes. The cake should rise up and the center should be set, but still slightly moist.
  5. Sprinkle and enjoy: Once the cake has cooled a bit, you can add a glaze or frosting if you like. I sprinkled mine with some powdered sugar and a fresh lemon wedge for garnish.
    This is an overhead horizontal image of a white mug with a cooked mug cake sprinkled with powdered sugar. A lemon wedge is on top of the mug and a silver spoon is digging into the cake. The mug sits on a yellow surface with powdered sugar sprinkled around it. Two lemons are next to the mug to the bottom left of the image. A small glass bowl with more lemon wedges is to the top left corner of the image.

Nutrition Info:

  • Serving Size: 1 mug
  • Calories: 443
  • Sugar: 32.8g
  • Sodium: 497mg
  • Fat: 30.3g
  • Saturated Fat: 15.9g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 39.9g
  • Fiber: 1.7g
  • Protein: 6g
  • Cholesterol: 143mg
© The Toasted Pine Nut

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