Craving something sweet, citrusy, and fast? This recipe for a Vegan Lemon Poppy Seed Mug Cake has you covered, including an easy sugar-free frosting!
My love for lemon is strong right now! I have eaten a box and a half of lemon larabars. I just ordered my favorite body butter in a lemon scent. And I’ve been craving something lemon poppyseed for days. So I fixed that in the form of a Frosted Lemon Poppy Seed Mug Cake. Or actually more like six Frosted Lemon Poppy Seed Mug Cakes in 48 hours. Let me explain…
Vegan Lemon Poppy Seed Mug Cake
Oh good, a mug cake recipe, this won’t take long! Just mix, microwave, snap a few (hundred) pics, I’ll be eating it in no time. Uh uh, nope, little mister mugcake had other plans. Plans to be difficult.
First mugcake I forgot to frost. Second mugcake overflowed. Third mugcake overcooked and turned into mugrock. By the time I got to forth mugcake the sun was too low, pictures got weird. Fifth mugcake (next day) overbaked again (I’ll explain why momentarily). Sixth mugcake…SUCCESS! Spongy-soft lemon success!
I learned something very interesting in the process though. No not that I should’ve bought more lemons, although I should’ve. I learned that when I used agave nectar instead of maple syrup the mugcake overcooked much more easily. I’m no scientist, I don’t know why, but I’m just telling you my findings. So be careful with this one, especially if you opt for a different sweetener. Even with the maple syrup though, a minute and a half was plenty of time in my microwave. I’d suggest a minute and 15 seconds just to be safe.
If it sinks to form lemon poppy seed valley after you take it out of the microwave, then you didn’t go long enough. If it smells like burning cake and the center is rock hard, you went too far. Aren’t I helpful?
Fruit-Sweetened Pineapple Frosting
The frosting is almost all fruit! Inspired by Dee, Green Smoothie Gourmet, who made a pineapple lemon compote last week, I made a pineapple-based lemon glaze. Or frosting. It’s somewhere in the middle. Pineapple is so very sweet it balances out the lemon, and it’s just the right color too. A bit of tapioca starch and a few minutes in the microwave thickens it to the perfect glaze-frosting consistency.
And if you can’t tell already I am loving mug cakes right now, so I hope you don’t mind another mug recipe so soon after the Blueberry Muffin in a Mug. The next recipe will be in a proper pan I promise!
For now, onto this super quick mini cake…Print
- 1/3 cup oat flour
- 1/2 tsp baking powder
- 1/2–1 tsp lemon juice (depending on how lemony you like it)
- 1 tsp tsp lemon zest
- 1 tbsp applesauce
- 2 tbsps maple syrup
- Dash of turmeric (optional)
- 1/4 tsp poppy seeds
- 1 cup chopped pineapple
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp tapioca starch or cornstarch
- For the mugcake: Mix together all the ingredients in a microwave safe ramekin or mug. Make sure the batter only fills it about halfway, otherwise it will overflow.
- Microwave for 1-1.5 minutes.
- For the frosting: Blend all the ingredients till smooth.
- Pour into a microwave safe bowl and microwave for 2 minutes, stir, then an additional 1 minute on high. It should be thick a thick glaze-like consistency.
- Top your mugcake with the frosting and enjoy!
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