Low-FODMAP Lemon Strawberry Mug Cake with Lemon Glaze; Gluten-free, Vegetarian, Dairy-free
March 18, 2021Printer Friendly Version
Mug cakes are the best!
This is a super easy, absolutely amazing recipe for low-FODMAP Lemon Strawberry Mug Cake, topped with tart lemon glaze. Beautiful and bright for any time of day.
My low-FODMAP mug cake and mug muffin recipe collection is constantly growing, since I love the simplicity of making a small size treat for myself without the oven. This low-FODMAP Lemon Strawberry Mug Cake incorporates fresh, all-natural ingredients, so you don’t have that artificial flavor that the ‘cake mix recipes’ often contain. Plus, it is full of good-for-you vitamins, antioxidants and fiber!
A couple of notes about this low-FODMAP Lemon Mug Cake recipe:
- Using a whole egg in this low-FODMAP mug cake makes it taste too “eggy.” One large egg is about 3 & 1/4 tablespoons (39 ml). Feel free to use a smaller egg so you have less waste.
- In a small cake like this, measurements really matter, so pay close attention to the ingredients (like xanthan gum) for the best texture.
Enjoy! Let me know what you think in the comments section below 🙂
You may also love:
- low-FODMAP Chocolate Mug Cake
- low-FODMAP Strawberry Orange and Lemon Mini Trifles
- low-FODMAP Lemon Poppyseed Layer Cake
- low-FODMAP Strawberry Sheet Cake with Strawberry Cream Cheese Frosting
- low-FODMAP Lemon Butter Cookies with Lemon Buttercream Frosting
- low-FODMAP Lemonies (Lemon Brownies/Blondies)
- low-FODMAP Raspberry Lemon Mini Biscuits
Or check out over 400 more low-FODMAP recipes on the blog, IBS-friendly!
Be healthy and happy,
Rachel Pauls, MD
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients
Prep time: 3-5 minutes
Cook time: 2-3 min *as microwaves vary, watch yours closely so it doesn’t bubble over
Total time: 5-8 minutes
- 1 large egg (you will discard 2 tablespoons of this egg)
- 1/4 cup granulated sugar
- 3 tablespoons canola oil or other oil (like melted coconut oil)
- 5 tablespoons gluten-free, low-FODMAP flour (I like Authentic Foods GF Classical Blend- see my low-FODMAP Bake off for the reason)
- 1/8 teaspoon xanthan gum, if not added to your flour choice
- 1/8 teaspoon baking powder
- Pinch of salt
- 3 tablespoons plus 2 teaspoons freshly squeezed lemon juice (about 1-2 medium lemons); divided
- Do not substitute concentrates, the flavor is not the same and these have not been tested for FODMAP safety
- 1/2 teaspoon lemon zest
- 3 large strawberries; divided
- Strawberries are FREE of FODMAPs- enjoy at whim!
- 1/4 cup confectioner’s sugar (for optional glaze)
- Chop 2 of the strawberries into small pieces, save one for garnish
- Zest, then juice the lemon. Whisk the 2 teaspoons of the lemon juice into the confectioner’s sugar in a small mug or bowl for the glaze and set aside (optional, if you prefer to skip the glaze then omit this step)
- If you need a little more liquid, you can use more lemon juice or small amounts of low-FODMAP milk for consistency
- Crack the egg into a glass or bowl, whisk to blend, then measure out 2 tablespoons (30 ml) and discard or reserve the rest for other recipes
- Place the 2 tablespoons of egg into a 12-ounce or larger microwave-safe mug
- Add the granulated sugar to the egg, and whisk to combine well
- Add the oil, then mix again. Scoop the flour into your mug, then add the xanthan gum, baking powder, and salt on top of the flour and lightly stir these into the flour, then mix the dry ingredients with the liquid below
- Next, stir in the remaining lemon juice and lemon zest
- When the batter is smooth (but not overmixed), stir in the chopped strawberries, make sure they are below the surface of the batter so they don’t spatter
- Cook in the microwave for 2 minutes to 3 minutes, or until the cake looks done, it should not bubble over
- Let the cake cool for a few minutes then pour glaze over top and garnish with the fresh strawberry
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