Ready to enjoy in minutes, this vegan LEMON POPPY SEEDS mug cake { Vegan &. Gluten free} is so rich and moist. With fresh raspberries ,lemon icing and orange zest ! Perfect treat to have under 5 minutes.
It may be becoming evident to my regular readers that I adore mug recipes. I also love that once I established a solid, dependable recipe, it's been easy to adapt its ingredient ratios to other mug cake flavors (see below the recipe for more mug cakes !). However, that didn't prevent me from having to re-make this lemon version FIVE TIMES before I felt that it was just right. But -- joy of joys -- now that perfection has been attained, I can share it with you!
WHICH MUG TO USE?
As for the best type of mug to use, I always recommend a straight-sided, microwave-safe mug with a capacity of at least 14 ounces (to allow for rising -- and then falling -- of your mug cake).
I have mine from Crate&Barrel
So the moral of the story here is that the recommended mug will yield consistent, predictable mug cake results...but a different type of mug may end up working just fine as well. But if you have any doubts as to the size of your mug, stick a plate underneath just to avoid an overflow of goopy batter all over the floor of your microwave.
INGREDIENTS & SUBSTITUTIONS
- Flour: Use all purpose flour to make this mug cake. If you have a gluten intolerance, you can use a 1:1 gluten-free flour, almond flour or oat flour.
- Sugar: Use granulated or cane sugar to sweeten up your cake.
- Baking powder: So that your cake rises when it is baked.
- Salt: Just a little salt helps to enhance the rich chocolate flavor. You can use kosher or table salt.
- Milk: To make this mug cake vegan, use unsweetened almond milk. You can also make this with other dairy-free milks like oat or soy.
- Coconut oil: Melted coconut oil replaces the need to use eggs. It helps to bind together the ingredients and add moisture to each bite.
- Vanilla extract: For flavor and sweetness.
HOW TO MAKE CHOCOLATE MUG CAKE
- Whisk together the dry ingredients.
- Add the almond milk, coconut oil and vanilla.
- Whisk until smooth.
- Stir in the raspberries.
- Pour the batter into a greased mug and microwave until cooked through and set.
TIPS FOR A PERFECT RESULT
- Grease the mug well before adding the batter. It’s best to use an oil spray, or you can wipe some oil around it. Avoid butter which can cause the cake to stick to the sides.
- Use a large wide mug. The batter will double in size when cooked, so be sure to allow for that. You can pop a plate under the mug just in case there is any overspill.
- Use a mug with straight sides. This will help the cake to cook more evenly. Because there are no eggs in this cake, it doesn’t matter if it does get slightly undercooked.
- Know that cooking times may vary. Depending on what size and shape mug you use, and the power of your microwave, your cooking times will vary. 90 seconds is a good starting point, but yours may be slightly less or more.
FREQUENTLY ASKED QUESTIONS
Can you make them ahead of time?
The beauty of mug cakes is that you can whip up a single portion in minutes. If you have leftovers through, they will keep in the fridge for up to 3 days. They can be enjoyed cold or at room temperature, or very quickly reheated in the microwave.
Can you make a mug cake in the oven?
If you don’t have a microwave, then they come out great in the oven too, they just take a little longer. Simply pour your batter into a greased oven proof ramekin and bake at 350F for 15 to 20 minutes. This is a great option if you want to make more than one. Just place the ramekins on to a baking sheet in case of any overflow.
What toppings can you add?
This vegan lemon poppyseed mug cake is perfect to enjoy as it is. It’s also great with some fresh fruits like strawberries or raspberries, and a dusting of powdered sugar for an extra treat. You can of course add any toppings you like, like ice cream, whipped cream!
MORE EASY DESSERTS:
- Low Effort Vegan & Gluten Free Mug Monkey Bread
- Vegan & Gluten Free Cinnamon Rolls
- Gluten Free Vegan Chocolate Cake
- Vegan Lasagna In A Mug
Vegan Lemon Poppyseed Mug Cake in Microwave
Ingredients
- 4 tablespoons all-purpose flour swap with GF, oat flour or almond flour
- 3 tablespoons Sugar
- ½ teaspoon Baking Powder
- Pinch salt
- 4 tablespoons Almond Milk or any other nut milk
- 1 tablespoon coconut oil melted
- ¼ teaspoon vanilla extract
- Few drops from fresh orange
- 1 tablespoon poppy seeds
- 4 small raspberries fresh or frozen
Lemon icing :
- 1 tablespoon sugar powder
- drops of lemon juice
Instructions
- Grease a 12-ounce microwave safe mug.
- In a small bowl or glass measuring cup, combine all the dry ingredients except for the fresh raspberries . Whisk to evenly distribute and break up any lumps.
- Add in the almond milk, coconut oil, and vanilla extract. Whisk until smooth. Stir in the raspberries , mix carefully and pour the mixture into the prepared mug.
- Cook in the microwave on full power for 75-90 seconds mine 1200 W. Allow to sit for at least 5 minutes before adding 5.The lemon icing:
- For the lemon icing simply mix the powdered sugar with few drops of lemon juice and mix , you need to get a thick glaze result.
- After 5 minutes add the lemon icing glaze on top, more fresh raspberries and orange zest
Baking option:
- Bake at 350°F/176°C for 14 min
Storage:
- Storage: Store any leftovers (if there are any!) in an airtight container. They will last about 3-4 days in the fridge.
Video
Notes
- In case using almond or coconut flour add more almond milk, start with extra tablespoon and if it is a thick batter then you are ok 👍 the batter should be thick and not runny .
- You have the option to bake in oven or in air-fryer
Nutrition
If you’ve tried this healthy-ish recipe or any other recipe on Vgnbites, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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