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A lemon poppy seed mug cake topped with a lemon wedge is served on a white plate, next to a fork and spoon on a napkin, with a teapot in the background.

Lemon Poppy Seed Mug Cake

Bursting with bright citrus flavor, this Lemon Poppy Seed Mug Cake comes together in minutes with just a few simple pantry staples. Egg free and vegan too!
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Course Dessert
Cuisine Vegan
Servings 1 serving
Calories 343 kcal

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Ingredients
 
 

  • 4 tablespoons all purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar
  • 3 tablespoons almond milk
  • 1 tablespoon lemon juice
  • 1 tablespoon coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon poppy seeds

Instructions
 

  • In a microwave-safe mug (roughly 12–14 oz), mix the flour, sugar, and baking powder until well combined.
  • Add in the almond milk, lemon juice, coconut oil, and vanilla extract. Stir until smooth and lump-free.
  • Fold in the poppy seeds and lemon zest until evenly distributed.
  • Microwave on high for 1 minute and 20–30 seconds, depending on your microwave’s strength. The cake should rise and look set on top.
  • Let it cool for a minute before digging in—careful, it’ll be hot!

Notes

Makes 1 serving

Nutrition

Serving: 1servingCalories: 343kcalCarbohydrates: 50gProtein: 4gFat: 15gFiber: 1gNet Carbs: 49g

The information shown is an estimate provided by an online nutrition calculator.

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