Gluten-Free Lemon Mug Cake - Danielle Walker Print

Gluten-Free Lemon Mug Cake

5 from 1 review


  • 1 egg
  • 2 to 3 tablespoons maple sugar (omit if using a sweetened baking mix) 
  • 1 teaspoon zest of Meyer lemon
  • 2 teaspoons avocado oil
  • 1/2 teaspoon vanilla extract 
  • 2 tablespoons fresh Meyer lemon juice
  • 1/3 heaping cup Grain-Free All Purpose Flour Mix (use the one from my course if you’re a student!) OR any paleo, almond-flour-based flour mix like Bob’s Red Mill or Thrive Market*

*Check the back of the packaging for ingredients. If your mix has no baking powder (Bob’s Red Mill Paleo Baking Flour does not), add 1/2 teaspoon of that. And, if you use a sweetened baking mix like Simple Mills Vanilla Cupcake Mix, omit the maple sugar from this recipe. 

Cashew Butter Glaze Option:

Or 1 tablespoon melted dairy-free frosting (Simple Mills or Miss Jones) + 1/4 teaspoon poppyseeds OR my cashew butter glaze + 1/4 teaspoon poppyseeds


  1. Whisk the egg, lemon juice and zest, oil, sugar, and flour together in a mug. Omit sugar if using a sweetened baking mix and add baking powder if your mix does not have any already in it. 
  2. Microwave on high for 1.5 min or bake in an oven-proof ramekin at 350F for 15 minutes.
  3. To make the glaze, mix together all ingredients except poppy seeds. Drizzle across the cake. Or use store-bought frosting. Sprinkle poppy seeds on top once you’ve frosted your mug cake.

Keywords: Danielle walker, dessert, easy, quick, paleo, cake, baking, against all grain, gluten-free