We may earn money or products from the companies mentioned in this post.
This delicious, soft and fluffy vegan lemon chia mug cake is gluten-free, oil-free and ready in less than 5 minutes!
It’s been way too long since I came out with a mug cake recipe! My vegan peanut butter mug cake was such a popular recipe so I’m excited to bring you all this vegan lemon chia mug cake!
This vegan mug cake is incredibly easy to make (seriously it takes about 5 minutes!) and it’s so delicious. It’s sweet but not overly sweet with the perfect lemon flavor. I also added in a little almond extract (I love lemon and almond together- it’s one of my fav combos) and it adds the perfect finishing touch.
This quick treat is also gluten-free and made without any oil, just a handful of healthy whole food plant based ingredients!
Ingredients
Natural Almond Butter- the almond butter adds the fat in this vegan lemon chia mug cake recipe without needing oil but it also adds a lovely taste
Pure Maple Syrup- make sure to use organic pure maple syrup
Plant-Based Milk
Vanilla Extract
Almond Extract
Oat Flour- oat flour can easily be made by pulsing rolled oats in a blender! You want to make sure the oat flour is soft and fine
Pink Himalayan Salt
Baking Powder
Chia Seeds
Lemon Zest
How to Make Vegan Lemon Chia Mug Cake
Simply start by adding all of your wet ingredients to a 12 ounce mug and whisk very well until smooth.
Next, add in the dry ingredients and whisk very well into no clumps remain.
Then stir in your lemon zest and chia seeds.
Microwave for about 1 minute and 15 seconds to 1 minute and 25 seconds. The mug cake is done when the center is soft and fluffy. Just be careful not to over cook! Start with 1 minute and 15 seconds and then if needed microwave in 5 second increments until done.
I recommend letting this cool a bit before eating (it gets fluffier as it sits, but feel free to enjoy it warm). Enjoy!
For a more decadent mug cake, feel free to check out my vegan peanut butter mug cake or my vegan peanut butter brownie mug brownie! Both are vegan, gluten-free and oil-free as well.
FAQ
I am not sure since I only tested this with oat flour, but I assume whole wheat flour could work too!
I’ve only tested this with almond butter but if you can’t have almonds, you can most likely use cashew butter instead and then omit the almond extract.
You don’t need to add them if you don’t want to/can’t!
More Vegan Lemon Recipes
Vegan Lemon Almond Cookies [GF, Oil-Free]
Vegan No-Bake Lemon Cookie Dough Balls [GF]
Vegan Lemon Almond Chia Breakfast Muffins [GF]
PIN IT for later!
If you make this recipe, I would love a rating and comment below! Don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Lemon Chia Mug Cake [GF, Oil-Free]
Ingredients
Wet Ingredients
- 1 & 1/2 tbsp natural almond butter the almond butter needs to be drippy and smooth, NOT dry
- 3 tbsp plant-based milk
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/8 tsp almond extract
Dry Ingredients
- 5 tbsp oat flour you can use store bought oat flour or blend rolled oats in a blender until a soft fine flour forms
- 1/4 tsp baking powder
- 1/8 tsp pink himalayan salt
- 1 tsp chia seeds
- 1 tsp lemon zest
Instructions
- Start by adding all of your wet ingredients to a 12 ounce mug and whisk very well until smooth.
- Next, add in the dry ingredients (minus the lemon zest and chia seeds) and whisk very well into no clumps remain. Then stir in your lemon zest and chia seeds.
- Microwave for about 1 minute and 15 seconds to 1 minute and 25 seconds. The mug cake is done when the center is soft and fluffy. NOTE: all microwaves vary so cooking time will vary. My microwave is 1000W. Just be careful you don't over cook it! Start with 1 minute and 15 seconds and then if needed microwave in 5 second increments until done.
- I recommend letting this cool a bit before eating (it gets fluffier as it sits, but feel free to enjoy it warm). Top with more lemon zest and chia seeds and enjoy!
Leave a Reply