If you love lemons as much as we do but are short on time, why not try this incredibly light gluten free lemon mug cake recipe? This lemon microwave cake is ready from start to finish in about 4 minutes.
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Summer is coming, and it is the time of year I least like using my oven. Not using an oven to bake is hard, especially for my cake-loving family!
This cake is full of rich lemon flavor and topped with homemade lemonade icing. You will never know this cake is gluten free! Mug cakes are our new favorite summer dessert.
If you haven’t had a microwave cake yet, you are in for a treat! This mug cake is not only gluten free, but it is also dairy-free! If you want an egg-free mug dessert, try this easy gluten free mug brownie recipe.
Why I love this gluten free lemon mug cake recipe:
- If you love fresh lemon flavors and are craving cake…this is the recipe for you!
- You can make this gluten free lemon mug cake in under 4 minutes from start to finish.
- All you need are a few simple ingredients and your favorite mug! If you prefer a vanilla cake, try this gluten free vanilla mug cake recipe!
Just made using Namaste gf flour blend!!! DELICIOUS…. I had to add 20 seconds for my 16oz mugs, it turned out great & I didn’t add any toppings!!!”
Charlotte P., Facebook comment
I just made this is and it’s delicious. It tastes like a cupcake. Will make this again anytime, thanks for the recipe! I used King Arthur’s Cup4Cup.”
Lisa S., Pinterest comment
Allergen Information:
This homemade lemon mug cake recipe is gluten-free, dairy-free, soy-free, nut-free, and oat-free.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
- Pillsbury Gluten-Free Flour—This blend also worked well, but it is harder to find in stores.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using the three flour blends shown above. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. Note my DIY All Purpose Gluten Free Flour Blend also works very well in all of my mug cake recipes. It is a gum-free custom blend.
- Sugar – Use cane sugar, not powdered sugar.
- Baking Soda – Use baking soda since this recipe has acid from the lemon juice.
- Xanthan Gum – If your gluten free flour blend doesn’t contain a binder xanthan gum or guar gum, please add 1/16 teaspoon.
- Egg – Size large.
- Light Oil – You can use any light oil, but avoid strong-flavored oils. I tested this recipe with canola oil.
- Non-Dairy Milk – I used almond milk, but other dairy-free milk will work. I do not recommend canned coconut milk.
Step-By-Step Photos and Directions:
Step 1: Add your dry ingredients to a bowl and whisk to blend. In another bowl, add the wet ingredients and whisk to blend.
To measure your gluten free flour, I recommend using the spoon method or leveling method. In a perfect world, people weigh their flour, but most do not own a kitchen scale. Every gluten-free flour blend has a different weight, making a scale even trickier. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
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Step 2: Mix the wet ingredients into the dry ingredients.
Step 3: Pour your cake batter into a mug. Microwave the cake for 90 seconds. If you use a deep coffee mug, add 20 seconds more if it needs more time.
Note: The cake is going to rise while cooking…A LOT. Make sure when you put the batter in the cup that it is no more than half full. The cake will grow way past the rim, then sink back down as it cooks.
This gluten free snickerdoodle mug cake rose way up when cooking in the microwave!
Tasty topping ideas:
There are so many fun ways to top this mug cake! Here are some of our favorites:
- Lemonade icing (recipe below)
- Vanilla frosting or vanilla cream cheese frosting (use the recipe in this cake recipe)
- Drizzle on melted white chocolate
- Whipped cream
- Vanilla ice cream
If you want even more delicious gluten-free lemon recipes, try this easy gluten free lemon donuts recipe a try!
If you love making a cake in under 5 minutes, you can check out all of my easy gluten free mug cake recipes!
Frequently Asked Questions:
For my mug cake recipes, I microwave my mug cakes for about 1 minute and 45 seconds. If you use a deep mug, you may need to microwave an additional 20 seconds.
You can use any mug to make a mug cake as long as it is microwave-safe. Do NOT use plastic mugs, as they can melt or add a chemical flavor to your cake. Ensure your mug is tall enough that the batter will come up no higher than halfway.
The only downside to mug cakes is that they aren’t pretty. If you need to make your mug cake look good, you can use a knife to make some simple cuts to make it more uniform.
Once your mug cake is uniform, cut it in half horizontally so that it is like a layer cake. Frost as you would a regular layer cake
You can easily substitute jarred lemon juice for fresh lemon juice, but you won’t have any fresh lemon zest if you use jarred. The rich lemon flavors will still shine through in the most delicious way!
This gluten free chocolate mug cake takes about 2 minutes because it is a double serving. If you love these cakes, do you know you can make mug cobblers? Try this gluten free cherry cobbler mug cake!
Reader Rave:
This works and it actually tastes like cake. Maybe a bit more like a good pancake. But it‘s still a good quick dessert👍🏻”
Elesa E., Pinterest user
More Delicious Gluten Free Lemon Recipes:
- Easy Gluten Free Lemon Pound Cake
- Gluten Free Lemon Oat Bars
- Gluten Free Lemon Rolls
- Decadent Gluten Free Lemon Poppy Seed Cake
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Lemon Mug Cake
Ingredients
For the Mug Cake
- ¼ cup gluten free flour blend * see note
- 2 tablespoons sugar
- ½ teaspoon baking soda
- dash salt
- 2 tablespoons lemon juice
- 1 egg
- ½ teaspoon pure vanilla extract
- 1 tablespoon light oil * see note
- ¼ cup non-dairy milk * see note
For the Icing
- 2 tablespoons powdered sugar
- ½ teaspoon lemon juice
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Instructions
- In a bowl, combine the dry ingredients and whisk to blend.
- Add the wet ingredients to another bowl and mix well.
- Pour the wet ingredients into the dry ingredients and mix.
- Pour the batter into a mug, making sure the batter goes no more than 1/2 way up the mug.
- Microwave the cake for 90 seconds.
- Mix the powdered sugar and lemon juice to make your icing and drizzle on top of the mug cake.
Notes
- If you are using a tall mug, you may need to microwave the cake 20 seconds longer.
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend in this recipe. That doesn’t mean others will not work; I have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1/16 of a teaspoon.
- I used almond milk, but other dairy-free or regular milk will work. I do not recommend canned coconut milk.
- This mug cake will keep up to 3 days in an airtight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I really appreciate your recipe for a quick, individual GF dessert! I found there was noticeable bitterness from the baking soda, and a strong eggy flavor. You might also want to include something in your directions about how to handle the fizzing of the batter that happens when the lemon juice and baking soda combine (keep stirring? let sit?).
Hi, that is odd you noticed these issues. I haven’t experienced the fizzing you noticed. Did you add the baking soda to the dry ingredients? If the flavor of bitterness is too strong, you can reduce the amount used.
1 tsp xantham gum seems like way too much for just 1/4 cup gf flour? I read about 1/2-1 tsp for 1 cup flour so maybe 1/16 tsp is enough? If
That is a very good point. All of the flour blends I tested already had it included. I think you are right to add just 1/16. Which flour blend are you using?
I do not know what I did wrong. I used King Arthur measure for measure flour, avocado oil, and 2% milk. It did not have a nice texture at all, it was almost gummy.
Hi Crystal, if your cake turned out gummy, it probably cooked in the microwave too long. Cooking time depends on the depth of the mug and how hot your microwave runs.
can regular whole milk be used oe maybe coconut cream?
Thanks!
Hi Heather, you can use regular milk :-).
This is delicious. All your lemon recipes are excellent.
Thank you so much. Lemon desserts are near and dear to my heart. We are blessed to have a big beautiful lemon tree that gives us lots of lemons.
I don’t have microwave, is there another way to cook it please?
Thanks!
Hi Eve, are you looking for a lemon cake or just a single serving cake? You can bake this, but I haven’t tried so you would need to keep an eye to make sure it doesn’t cook too long. If you want a regular-sized lemon cake, this one is amazing: https://www.fearlessdining.com/gluten-free-lemon-layer-cake
I don’t have a microwave either, so I use my Dash mini-bundt maker. Also, I have doubled or tripled Sandi’s mug cake recipes and baked a few cupcakes in the oven with the batter. They taste great, whichever way I bake them.
What type of oil is considered a “light” oil in this recipe?
Hi Jen, I like to use avocado oil or coconut oil in my mug cakes. Don’t use olive oil because it won’t do well at a high heat.
Can’t wait to try this one; the others were great.
Thank you so much, Geri. Do you have any requests for new mug cake flavors?