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Lemon Poppy Seed Muffin Mug Cake
Prep Time 2 minutes
Cook Time 2 minutes
Resting Time 2 minutes
Total Time 4 minutes
Calories 430 kcal
Ingredients
- 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
Instructions
How to Make My Vegan Lemon Poppy Seed Muffin Mug Cake:
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Mix together your dry ingredients and lemon zest in a small bowl or mug.
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Add in your canola oil, apple sauce, plant milk, and lemon juice. Stir to combine.
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Sprinkle the top of your lemon poppy seed cake with frozen red raspberries.
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Microwave on high for 90 seconds. Allow to sit for 2 minutes before serving.
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Garnish with a sprinkle of granulated sugar, more frozen berries and lemon zest!