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Lemon Zucchini Vegan Mug Cake

With shredded zucchini, plenty of lemon and a little coconut milk, this Lemon Zucchini Cake results in a moist and delicious vegan mug cake in 2 minutes.

Course Dessert, Snack
Cuisine American
Keyword zucchini cake
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings 2
Calories 400 kcal

Ingredients

  • 8 Tbs All-purpose flour
  • 1/2 tsp baking powder
  • 4 Tbs sugar
  • 6 Tb coconut milk or milk of choice
  • 2 Tb canola oil
  • 2 Tb lemon juice + zest of 1 lemon
  • 1/2 tsp lemon extract
  • 1/2 cup shredded zucchini squeezed dry

Optional Lemon Drizzle + Zest

  • 2 Tbs lemon juice
  • cup powdered sugar
  • Zest of 1 lemon

Instructions

  1. In a small bowl mix all the dry ingredients. (This can be mixed directly in your microwave safe large mug or ramekin if it's large enough).
  2. Add all wet ingredients including shredded zucchini and mix until all dry bits are incorporated.
  3. Microwave for 1.5 to 2 minutes - checking at the 1.5 minute mark. It will still be a little moist in the very center. (if you've split the batter between 2 separate mugs - start out with 1 minute in the microwave to adjust for the smaller container)
  4. Drizzle with lemony frosting and zest (optional)
Nutrition Facts
Lemon Zucchini Vegan Mug Cake
Amount Per Serving (1 g)
Calories 400
* Percent Daily Values are based on a 2000 calorie diet.