This fresh Lemon Mug Cake tastes like any other cake even though it's made with coconut flour. Having eaten nothing sweet for days, I woke up craving for cake. Being tempted to raid the local sweet shop, I knew it was time to get my thinking cap on to create something unique and tasty that would satisfy me.
So, here you have the ultimate moist lemony cake that goes perfect with a cup of coffee. At least I think so! It's sugar-free which is perfect for diabetics and keto lovers, it's nut-free which is heaven for those allergic to nuts, it's dairy-free for those that can't stomach butter.
And, it makes quite a change from eating chocolate cake. In my mad moment, I threw this recipe together based between my Chocolate Brownie Mug Cake and my Coconut Mug Bread. I have to say, I was rather impressed, but I'll let you have the ultimate say!
This recipe calls for the simplest of ingredients, and it's super quick to make and cook. If you're a keto fan, then it's more than probable you've already got all the ingredients stored in your cupboard.
This lemon mug cake could easily be shared between two people, but if you're like me, you'll eat it all by yourself...it's irresistible!
Chef's Lemon Mug Cake Notes & Tips
When your mixture is combined, it shouldn't be runny or stodgy. If you think it's a little stodgy feel free to add more water or your favourite milk.
This recipe calls for one egg, but in a mad moment making it quickly I threw in two eggs. It obviously needed less water, one tablespoon to be exact. The cake tasted okay, but lacked the lovely lemony flavour that it has with one egg. With two eggs there was more in the mug, so it had to be divided into two ramekins; compared to one egg it coped well in a single mug. The texture using one egg makes it more moist, has a more intense flavour, and it was more satisfying.
The lemon mug cake is deliciously lemony without overpowering your taste buds. The essential oil is an added optional extra to give the cake extra depth in taste. It works well, but isn't necessary.
For the best flavor, use unwaxed lemons, preferably organic. Buy lemons that have brightly colored yellow skins, are smooth, firm, plump, large and heavy. At all cost, never buy lemons with blemishes, squishy or wrinkled. And, before you zest the lemons wash them thoroughly with soap and water to ensure they're super clean.
When you zest the lemons do not remove the pit underneath the yellow rind as it tastes very bitter. Once you have removed the outer rind, cut them in half across the middle not top to bottom. You are now ready to squeeze the lemons either by hand or with a lemon squeezer. We use an Oxo Good Grips Citrus Juicer and for grating we use OXO Good Grips Box Grater.
Another optional extra is eating it with your favourite yogurt or cream. Check out my yummy creamy Coconut Vanilla Yogurt recipe. When I'm pushed for time, my favourite shop bought is Coyo Coconut Yogurt.
Tools To Make Lemon Mug Cake
It makes your life easier when you prepare foods with the correct kitchen appliances. Here’s what you need to get started:
- 2 tbsp Coconut Flour
- 2-3 tbsp Lemon Juice from 1 large lemon & zest
- 3 drop Food Grade Lemon Essential Oil (optional)
- 2 tbsp Extra Virgin Coconut Oil
- 2 tbsp Erythritol
- 6 drops of Stevia
- 1 medium Egg
- 1 tsp Baking Powder
- Pinch of Himalayan Salt
- 3 tbsp of cold water or your favourite milk, we like Plenish Cashew Milk
- Coconut Yogurt or your favourite cream (optional), we like Coyo Yogurt
Step By Step Instructions:
- Add some coconut oil into a small bowl to microwave for 1 minute.
- Add all the dry ingredients into your wide neck mug or a small jug and mix together with a spoon.
- Add the wet ingredients including 2 tbsp of melted coconut oil to the dry and beat with your blender or a folk until smooth.
- Dump any melted coconut oil leftovers back into your coconut oil jar.
- Put your cake mix into the microwave and cook on full power for 2 minutes. My microwave is 1000 watts.
- Serve with yogurt or your favourite cream.
*If you use other ingredients or quantities, I can’t guarantee the results.
Lemon Mug Cake Nutrition Facts
This makes a total of 2 servings, each serving equates to 190 Calories, 3.12g Protein, 10.25g Fats, 5.35g Net Carbs. These calculations exclude optional extras.
Per 1 Serving