Plant Based Recipes

Lemon Poppy Seed Muffin Mug Cake

Lemon poppy seed muffin mug cake shown in a blue patterned bowl with red raspberries and lemons surrounding it

This lemon poppy seed muffin mug cake recipe was inspired by Adam’s Baba. She makes an amazing lemon poppy seed loaf that has become one of her most iconic dishes to our family. It’s the best lemon cake I’ve ever tried! Unfortunately it’s not vegan and so I’ve been working hard to bring her flavours and texture to this healthy lemon poppy seed muffin recipe!

One of the best things about my lemon poppy seed mug cake is that there is no milk! This means that allergy sufferers who need a dairy free lemon muffin can enjoy this lemon cake without worrying about their health!

Lemon poppy seed muffin mug cake shown in a blue patterned bowl with red raspberries and lemons surrounding it

I tested out quite a few versions of this vegan mug cake recipe in order to get the right balance between the tart of the lemon, the sweet of the sugar and the crunch of the poppy seed. This, my friends has been worth the effort because I can tell you that this is the BEST VEGAN lemon cake recipe I could create.

This lemon poppy seed recipe came out just perfect! It’s moist, light and delicate. I love how the lemon keeps its zing while the sugar makes this a delicious and satisfying lemon dessert.

Lemon poppy seed muffin mug cake shown in a blue patterned bowl with red raspberries and lemons surrounding it

I tried really hard to bring the authentic look of a yellow mug cake here. Do you want to know my secret? It’s turmeric! Yes, the Indian spice we know and love from all those beautiful and delicious curry recipes! I promise this tastes nothing like curry! We are only using 1/8th of a teaspoon for this entire mug cake recipe, and it does an absolutely beautiful job of bringing that lemon yellow colour to our cake! Plus the health benefits are an added bonus! Yay! (almost) guilt free dessert!

Lemon poppy seed muffin mug cake shown in the corner with an emphasis on the powdered turmeric on a white plate

Check out some more interesting and natural ways to colour your foods from the blog, The Spruce Eats!

One of my most favourite things about Baba’s lemon poppy seed cake, was being able to spread it with butter and jam. I’ve answered that in my mini lemon poppy seed muffin by adding in red raspberries to the batter. They melt beautifully while baking to make an extra special tart treat-right in the center of the mug cake!

Vegan Lemon poppy seed muffing mug cake shown on the end of a fork, with red raspberries sprinkled in the cake

I went ahead and added in some lemon zest to compliment the lemon juice in the cake mix. It adds extra flavour and a beautiful yellow focal point to the finished cake.

Lemon poppy seed muffin mug cake shown in a blue patterned bowl with red raspberries and lemons surrounding it

Why Make My Vegan Lemon Poppy Seed Muffin Mug Cake?

If I haven’t already convinced you with the above text then let me break it down. This lemon mug cake is:

  1. Fast to whip up-just like all the other mug cakes I bring you, this one is ready in under 3 minutes!!
  2. Similar to my Chocolate Espresso Mug cake, this one is so rich in flavour and moist in texture that you would think you spent an hour in the kitchen-not 5 minutes!
  3. Uses most of the ingredients you already have. You may need to grab poppy seeds and a fresh lemon, but most of us have the rest waiting in the pantry!
  4. Tastes EXACTLY like a lemon poppy seed muffin or a lemon poppy seed loaf, complete with the raspberry jam baked in!
  5. Allergy friendly! This recipe will make a delicious dairy free lemon muffin for one-plus it’s egg free which is an added bonus!

How to Make My Lemon Poppy Seed Muffin Mug Cake:

Would you rather watch? Check out my 2 minute video here:

Lemon poppy seed muffin mug cake shown in a blue patterned bowl with red raspberries and lemons surrounding it
5 from 5 votes

Lemon Poppy Seed Muffin Mug Cake

Course Dessert
Cuisine vegan
Keyword lemon poppyseed mug cake
Prep Time 2 minutes
Cook Time 2 minutes
Resting Time 2 minutes
Total Time 4 minutes
Calories 430 kcal
Author Megan Kerry


  • 3 tbsp flour
  • 2 1/2 tbsp sugar
  • 1/2 tbsp poppyseeds
  • 1/4 tsp baking powder
  • 1/8 tsp salt
  • 1/8 tsp turmeric
  • 1/2 lemon lemon zest
  • 2 tbsp canola oil
  • 1 tbsp apple sauce
  • 1 tbsp soy milk
  • 1/2 tbsp fresh lemon juice
  • 1 tbsp frozen red raspberries

To Garnish:

  • frozen red raspberries
  • lemon zest


How to Make My Vegan Lemon Poppy Seed Muffin Mug Cake:

  1. Mix together your dry ingredients and lemon zest in a small bowl or mug.

  2. Add in your canola oil, apple sauce, plant milk, and lemon juice. Stir to combine.

  3. Sprinkle the top of your lemon poppy seed cake with frozen red raspberries.

  4. Microwave on high for 90 seconds. Allow to sit for 2 minutes before serving.

  5. Garnish with a sprinkle of granulated sugar, more frozen berries and lemon zest!

So, if you are looking for a quick way to fix that lemon craving that’s been bugging you I hope you will come back to this recipe! It’s definitely worth it!!

I’ve created a pin for your board so you know where to find me! Follow me there at Megan Kerry-Vegan Recipes! I pin new vegan recipes daily from around the world!

Lemon Poppy seed mug cake pin image for pinterest

If you enjoyed this recipe, please take a minute to RATE this recipe down below! And of course, I’m always excited to hear from you guys, so leave me a comment and let me know if this is one of your favourite cake flavours!

I have ideas for a vegan blueberry muffin mug cake with lemon zest next! Subscribe to the blog so you don’t miss out!

If you are looking for more ideas and inspiration, check me out over on Instagram @megan_kerry_xo. I love posting recipe previews and sharing with you guys what my family and I are doing for dinner on my stories. I’d love to see you over there!

I share new recipe videos and pictures over on my Facebook Page as well! Plus you’ll see even more content related to veganism!

And, if you love video content then you really don’t want to miss out on my YouTube channel! I post new videos every single week with content focusing on veganism as a family, and how we make it work for us! There you’ll find all sorts of recipes, ingredient videos and grocery hauls!

Until next time guys!

Megan Kerry Signature

Megan Kerry

Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!

Recommended Articles


  1. 5 stars
    I love how convenient mug cakes are! It’s the perfect serving size for me and I love the addition of raspberries to this recipe. The colors are so vibrant and I love the tart flavors

  2. I’m dying to try this! Do you think it would work with gluten-free flour? I don’t use canola oil, so what other healthy oils might work? I LOVE the tumeric idea for color, plus it is also good for you! I love just about anything with lemons, so no doubt this will be a hit!

    1. Debra, I haven’t tried it with the gluten free flour, but I know that the gluten free all purpose flour is really great for substitutions in recipes like this one! I have a feeling it will work out just perfect! As for the oil, any neutral flavored oil you prefer will work here. Don’t go with olive or coconut-it’s too strong of a taste for sure. Thanks so much for checking it out, and If you do make it go ahead and tag me on instagram so I can see!!

      1. I hope you can try it out:) It only takes around 5 minutes to put together-and then you’ll be eating it pretty quick too because its really good!! lol

  3. Love some yellow cake. Lemon cake is one of my favourite cakes. I have tried a couple of vegan desserts and was surprised at how good they were.

    1. Once you have the basic substitutions down, vegan baking ends up being just as delicious and deadly as the traditional stuff!!! Not health food-that’s for sure! Thanks for checking this one out!

  4. There’s on big problem with this recipe; it looks so good I’m going to want to make it every night! I need to pick up some apple sauce tonight so I can make it right away!

    1. Thanks Carol! I appreciate the pin:) If you try it out-tag me on instagram or pinterest so I can see:)

  5. That looks delicious! I’m familiar with making the cookie and the brownie in a mug, but this was new to me! I’m on the keto diet, and I’m sure I can substitute the flour with coconut flour, but I gotta figure out what to sub out for the applesauce. But this looks yummy!

    1. The main goal of the applesauce is to reduce the oil (to make the cake soft) and to create moisture in the cake. You could get away adding a zucchini puree perhaps!

  6. 5 stars
    Wow Megan, I like the way you experimented with this! I definetely need to try it, especially since it looks so quick to be made and it doesn’t need any special ingredient. It can be perfect for a week night where we come back home late without too much time to cook, but still feel for something different. Thank you for sharing!

      1. This looks mouthwatering. I’m sitting here reading this recipe at 6 in the morning and my mouth is watering! (And I’m usually not a breakfast person!) Your photography is stellar and really brings this dish to life. I think I will definitely have to try this recipe out for myself. And I love the idea of putting turmeric in it so get the yellow color to stand out!

        1. Thanks so much Lindsay! you could totally have cake for breakfast! It’s kinda a muffin…..right?!

  7. I thought the coleslaw with dill looked delicious but this looks insanely good! And super easy to make and quick. I bet the lemon zest adds that little extra to it. Looking forward to trying this Vegan Lemon Poppy Seed cake soon! Thank you

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating