All you need is a microwave, a mug and 4 minutes to make this delicious cake. The cake is made with coconut and almond flour, and zesty lemon! This Paleo Lemon Mug Cake Paleo, Gluten Free, Grain Free, Diary Free, and Specific Carbohydrate Diet Legal.
This Lemon Mug Cake could not get any easier to make. Simply combine all of the ingredients in a mug, stir until well mixed and then microwave for 90 seconds to 2 minutes and voila, you have a moist cake in a mug.
There is lots of zesty lemon flavour that keeps this dessert light and refreshing. I love eating it on its own, but if you want a bit more decadence then top each cake with a spoonful of coconut cream and drizzle of honey.
This is a quick and delicious Paleo Lemon Mug Cake to enjoy with an afternoon cup of tea, or a light treat to enjoy for dessert after a heavy meal. It’s so easy and so good!
Here are a few other dessert recipes that you might enjoy!
- Lemon Layered Cake with Strawberry Filling and Ombre Icing
- Pumpkin Mug Cake
- Carrot Cake Mug Cake
- Upside Down Banana Bread in a Skillet
- Lemon & Mixed Berry Cupcakes
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
4 Minute Lemon Mug Cake
Ingredients
- 2 tbsp almond flour
- 2 tbsp coconut flour
- 1/4 tsp baking soda
- 1 1/2 tsp lemon zest
- 1 1/2 tbsp melted coconut oil
- 1 tsp honey
- 1 egg
- 2 tbsp lemon juice
Topping
- 2 tbsp coconut cream
- 1/2 tsp honey
Instructions
- In a medium sized mug add all of the ingredients in the order listed and then stir until well combined
- Microwave for approximately 90 seconds to 2 minutes until the top of the cake is firm to the touch.
- Top the mug cake with a spoonful of coconut cream and drizzle with honey before serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
It was good! Definitely hit the sweet tooth that i had. I didn’t have coconut flour, so i subbed in cassava flour (same about 2 TBSP) and it worked. Also didn’t have lemon zest, just used lemon juice. I added blueberries which was a nice touch for sure!
If I had vanilla extract, I probably would of added it but it didn’t need it. Would definitely make again 🙂
This was fine. Very nice texture. I thought a few drops of Lemon essence would be great– however mine had aged out. Did add a few drops vanilla. It is a fine base– to make it taste like lemon, needs lemon flavoring/essence. Could take cinnamon-nutmeg. If not strictly SCD, could add some instant espresso
and have a yum coffee flavor.
I have been on SCD about ten years– and was looking for a cashew based Lemon ice cream. Your site popped up. Very very impressive. Very juicy and creative! The risotto looks fabulous. thank you of being
not only SCD-aware, but also mindful of calories!
I just learned I’m gluten “sensitive” … tried this recipe with the coconut vs coconut flour variation and it was moist and great. I’m beginning to think staying away from grains and gluten won’t be so bad afterall. : )
It can be daunting at first but after a few weeks you will realize how many gluten free options there are available. I’m so happy you enjoyed the mug cake!
Loved this recipe!! I didn’t have coconut flour so I used shredded coconut and maple syrup instead of honey. Fantastic, as the rest of your recipes!
Thanks
Im so happy that it worked even without coconut flour! I bet the shredded coconut gave it great texture. Good idea!
This was a good quick recipe. There wasn’t a ton of flavor so next time I will add more lemon zest. I think I will try putting a little vanilla in it also. I didn’t have coconut cream so I used full-fat coconut milk and honey. I enjoyed the little bit of extra moisture it gave the cake.
I’m happy to hear that you enjoyed it Eve! I love very lemony things so I’m sure the addition of more zest would be delicious.