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Gluten Free Lemon Mug Cake

Sandi Gaertner
A gluten free lemon mug cake topped with lemonade icing. This delicious mug cake is ready in under 3 minutes!
5 from 4 votes
Prep Time 5 mins
Cook Time 8 mins
Total Time 15 mins
Course Gluten Free Cake Recipes
Cuisine American
Servings 1
Calories 494 kcal


For the Mug Cake

  • ¼ cup gluten free flour blend * see note
  • 2 tablespoons sugar
  • ½ teaspoon baking powder
  • 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


  • 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 ½ 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.


  1. If you are using a tall mug, you may need to microwave the cake 20 seconds longer.
  2. 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 just have not tested other flours.
  3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. This mug cake will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 494kcalCarbohydrates: 68gProtein: 11gFat: 21gSaturated Fat: 4gTrans Fat: 1gCholesterol: 170mgSodium: 92mgPotassium: 381mgFiber: 3gSugar: 45gVitamin A: 338IUVitamin C: 13mgCalcium: 203mgIron: 2mg
Keyword gluten free lemon mug cake, lemon microwave cake, lemon mug cake recipe
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