This vegan gluten-free lemon polenta mug cake is mega fluffy, gooey, tart, sweet and the perfect comfort dessert. And again, the selfish person that I am, I made the recipe for one person AKA just me – that’s right nobody else but me. So no need to feel bad about not sharing because this cake is meant for just one person!
Bit of a no-nonsense post with basically just the recipe, brutal but practical but at least you can get started ASAP on this vegan gluten-free lemon polenta mug cake without having to read oodles of text! PS- if you despise washing up, this is a good cake to avoid a full sink, that’s the main reason for my love of this recipe!
Makes 1 mug cake
- 2 tbsp fine polenta
- 2 tbsp ground almonds
- ½ tsp baking powder
- 1 tbsp sugar
- 100 ml plant milk + 1 tsp lemon juice/vinegar
- Icing sugar made up with lemon juice
- Except for the icing sugar, stick everything into a greased mug and beat with a fork.
- Cook in the microwave for 1 minute then remove.
- Pour the icing sugar over the top and allow to cool slightly.
There you have it, a fluffy lemon drizzle mug cake in just over a minute! How good is that?! Perfect for lack-of-cake emergencies.
I really dig all things sour, drinks, savoury stuff, puddings, you name it. If you’re the same, then you should definitely give these a go: https://foodflaneur.com/2018/10/17/baked-lemon-cheesecake-bars-vegan-gluten-free/.
I’d like to give a massive thanks to The Big Man’s World for his inspiration in helping me create this recipe. You can find his version here: https://thebigmansworld.com/healthy-1-minute-iced-lemon-pound-cake/.