Vegan Lemon Chia Mug Cake [GF, Oil-Free]
This delicious, soft and fluffy vegan lemon chia mug cake is gluten-free, oil-free and ready in less than 5 minutes!
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!