Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, easy, cupcakes & muffins, sweet · February 29, 2016

Frosted Lemon Poppy Seed Mug Cake

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Craving something sweet, citrusy, and fast? This recipe for a Vegan Lemon Poppy Seed Mug Cake has you covered, including an easy sugar-free frosting!

Frosted Lemon Poppy Seed Mug Cake | Gluten-Free & Oil-Free

My love for lemon is strong right now! I have eaten a box and a half of lemon larabars. I just ordered my favorite body butter in a lemon scent. And I’ve been craving something lemon poppyseed for days. So I fixed that in the form of a Frosted Lemon Poppy Seed Mug Cake. Or actually more like six Frosted Lemon Poppy Seed Mug Cakes in 48 hours. Let me explain…

Frosted Lemon Poppy Seed Mug Cake | Gluten-Free & Oil-FreeFrosted Lemon Poppy Seed Mug Cake | Gluten-Free & Oil-Free

Vegan Lemon Poppy Seed Mug Cake

Oh good, a mug cake recipe, this won’t take long! Just mix, microwave, snap a few (hundred) pics, I’ll be eating it in no time. Uh uh, nope, little mister mugcake had other plans. Plans to be difficult.

First mugcake I forgot to frost. Second mugcake overflowed. Third mugcake overcooked and turned into mugrock. By the time I got to forth mugcake the sun was too low, pictures got weird. Fifth mugcake (next day) overbaked again (I’ll explain why momentarily). Sixth mugcake…SUCCESS! Spongy-soft lemon success!

Frosted Lemon Poppy Seed Mug Cake | Gluten-Free & Oil-Free

I learned something very interesting in the process though. No not that I should’ve bought more lemons, although I should’ve. I learned that when I used agave nectar instead of maple syrup the mugcake overcooked much more easily. I’m no scientist, I don’t know why, but I’m just telling you my findings. So be careful with this one, especially if you opt for a different sweetener. Even with the maple syrup though, a minute and a half was plenty of time in my microwave. I’d suggest a minute and 15 seconds just to be safe.

If it sinks to form lemon poppy seed valley after you take it out of the microwave, then you didn’t go long enough. If it smells like burning cake and the center is rock hard, you went too far. Aren’t I helpful?

Frosted Lemon Poppy Seed Mug Cake | Gluten-Free & Oil-FreeFrosted Lemon Poppy Seed Mug Cake | Gluten-Free & Oil-Free

Fruit-Sweetened Pineapple Frosting

The frosting is almost all fruit! Inspired by Dee, Green Smoothie Gourmet, who made a pineapple lemon compote last week, I made a pineapple-based lemon glaze. Or frosting. It’s somewhere in the middle. Pineapple is so very sweet it balances out the lemon, and it’s just the right color too. A bit of tapioca starch and a few minutes in the microwave thickens it to the perfect glaze-frosting consistency.

Frosted Lemon Poppy Seed Mug Cake | Gluten-Free & Oil-Free

And if you can’t tell already I am loving mug cakes right now, so I hope you don’t mind another mug recipe so soon after the Blueberry Muffin in a Mug. The next recipe will be in a proper pan I promise!

For now, onto this super quick mini cake…

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Frosted Lemon Poppy Seed Mugcake - FeastingonFruit.com

Frosted Lemon Poppy Seed Mug Cake

★★★★★ 5 from 10 reviews
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Total Time: 12 minutes
  • Yield: 1 mug cake 1x
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Ingredients

Scale
  • Mugcake
  • 1/3 cup oat flour
  • 1/2 tsp baking powder
  • 1/2–1 tsp lemon juice (depending on how lemony you like it)
  • 1 tsp tsp lemon zest
  • 1 tbsp applesauce
  • 2 tbsps maple syrup
  • Dash of turmeric (optional)
  • 1/4 tsp poppy seeds

Frosting

  • 1 cup chopped pineapple
  • 1 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/2 tsp tapioca starch or cornstarch

Instructions

  1. For the mugcake: Mix together all the ingredients in a microwave safe ramekin or mug. Make sure the batter only fills it about halfway, otherwise it will overflow.
  2. Microwave for 1-1.5 minutes.
  3. For the frosting: Blend all the ingredients till smooth.
  4. Pour into a microwave safe bowl and microwave for 2 minutes, stir, then an additional 1 minute on high. It should be thick a thick glaze-like consistency.
  5. Top your mugcake with the frosting and enjoy!

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Frosted Lemon Poppy Seed Mug Cake | Gluten-Free & Oil-Free

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In: vegan, gluten-free, easy, cupcakes & muffins, sweet · Tagged: 80/10/10, breakfast, citrus, lemon, pineapple, snack, oil-free, quick, hclf, starch solution

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Comments

  1. Rebecca @ Strength and Sunshine says

    February 29, 2016 at 6:24 pm

    It always depends on the microwave and the power you have it on :/ In my dorm last year, that microwave nuked everything, at home, my microwave needs more time to cook things…it’s all mug cake science!
    I love lemon poppy seed…because I love poppy seeds! And this morning a blogger posted these muffins that used WHITE poppy seeds! Isn’t that awesome! I had no idea that was a thing!

    Reply
    • [email protected] says

      March 1, 2016 at 3:32 am

      Mug cake-ology, the art and science of making the perfect cake of yum! Yep microwave’s are all so different its always a bit of a guessing game. And white poppyseeds, say what!?! They are trying so hard to be chia with the two tones, but I’m sorry poppy you just aren’t!

      Reply
  2. Sarah | Well and Full says

    February 29, 2016 at 9:51 pm

    This looks AMAZING Natalie!! At Whole Foods there’s this vegan lemon poppyseed cake with cream cheese frosting that is to die for!! And I’ve been itching to make a homemade version, and what better than to make a mug cake?? 😀

    Reply
    • [email protected] says

      March 1, 2016 at 3:33 am

      Mmmm that sounds amazing! I think it’s safer that I don’t live near a whole foods, so many vegan baked goodies <3 But makes for good recipe inspiration I'm sure 🙂

      Reply
  3. dixya @ food, pleasure, and health says

    February 29, 2016 at 10:10 pm

    this looks so good…and that frosting! yummmmm

    Reply
    • [email protected] says

      March 1, 2016 at 3:33 am

      Thank you! I love the frosting, cake is better with frosting <3

      Reply
  4. Jenn says

    February 29, 2016 at 11:11 pm

    Wha???? This looks insanely good!! I LOVE lemon poppyseed! This cake looks super fluffy and amazing! One minute 15 seconds you say? I’m in!

    Reply
    • [email protected] says

      March 1, 2016 at 3:35 am

      Well I suppose it depends on your microwave, but less than two mins I promise! Less than 2 mins to light lemony snacking 🙂

      Reply
  5. Heather McClees says

    March 1, 2016 at 1:12 am

    So in love with this recipe. I’m a huge nut for lemons everything! 🙂

    Reply
    • [email protected] says

      March 1, 2016 at 3:35 am

      Thanks Heather! Me too 🙂

      Reply
  6. Margaux says

    March 1, 2016 at 4:59 am

    Ahhh this looks SO good – I adore lemon-flavoured anything, and this is going to hit all sorts of spots! I totally admire your perseverance with the mug cakes – I tried one a fortnight or so ago and gave up after the first overflow :p

    Seriously though, this is gorgeous and so bright! Definitely going to happen 😀

    Reply
    • [email protected] says

      March 1, 2016 at 5:39 pm

      It’s so sad when they overflow, just watching it like ‘Nooooooo! Sll that cake just lost down the sides! :(‘ Go for an oversized mug or ramekin, its safer that way. But yes so bright, that’s why I love lemon 🙂

      Reply
  7. Faith VanderMolen says

    March 1, 2016 at 9:30 am

    If at first you don’t succeed, try try again! So glad you kept trying, because lemon poppyseed is one of my favorite flavor combinations!

    Reply
    • [email protected] says

      March 1, 2016 at 5:40 pm

      Yes I feel that way a lot in the kitchen! Good reminder 🙂

      Reply
  8. Aimee / Wallflower Girl's Kitchen says

    March 1, 2016 at 12:23 pm

    This looks incredible! I can’t believe how healthy you’ve made it too! Great recipe 🙂

    Reply
    • [email protected] says

      March 1, 2016 at 5:40 pm

      Thanks Aimee! I love making cake healthy because that means cake for breakfast 🙂

      Reply
  9. Linda @ Veganosity says

    March 1, 2016 at 2:12 pm

    Ooooh how I love lemons. Their color, their smell, their taste, everything! A big bowl of lemons sitting on my breakfast table always makes me smile. This mug cake is getting made soon. PInned and shared. Thanks, Natalie!

    Reply
    • [email protected] says

      March 1, 2016 at 5:41 pm

      That would make me smile too! Their smell, their look, their flavor, I love everything about them! Thanks for sharing Linda 🙂

      Reply
  10. Harriet Emily says

    March 1, 2016 at 2:21 pm

    This mug cake is so beautiful Natalie, I love making individual desserts like this! Mug cakes are so fun and cute! Lemon and poppy seed is such a delicious combination too! It sounds so amazing. I love how decadent + healthy it is!! <3 The frosting is incredible!

    ★★★★★

    Reply
    • [email protected] says

      March 1, 2016 at 5:48 pm

      Thanks Harriet! I love single serve desserts too, it works with my flavor ADD, no committing to a whole batch of one flavor haha 😀

      Reply
  11. Melissa @ vegan does it says

    March 1, 2016 at 7:16 pm

    It’s so bright and cheery! I love it! Lemony anything is so good and that frosting/glaze-YUM! Pineapple is a major favorite of mine. And I’m mot mad at you for another mug cake. Single serve desserts are perfect because I can’t eat too much, haha!

    Reply
    • [email protected] says

      March 1, 2016 at 10:38 pm

      Well I have actually been known to still go back for seconds with these little mug cakes, so maybe the single serve limit doesn’t work so well on me haha! Pineapple is great, I forget how much i love it. I need to bake with it more, its a great way to naturally sweeten! Thanks Melissa 🙂

      Reply
  12. Nadia says

    March 1, 2016 at 7:28 pm

    OH MY DAYS! Your mugcakes are seriously the best! The ingredients are so clean and they look so delicious! I’ve no idea why I haven’t tried one yet! I’m so ashamed!! I love lemon desserts but haven’t had one in a while. Definitely need this in my life right now! PS such a clever idea adding turmeric to make it yellow 😉

    Reply
    • [email protected] says

      March 1, 2016 at 10:35 pm

      Aww thanks Nadia <3 I know I've been in lemon dessert withdrawal, it had been months for me too until this one! Lemon juice doesn't really have much color but I wanted that bright sunshine hue to pop out so turmeric was perfect. Plus you can't even taste just that little bit. I hope you try one soon!

      Reply
  13. Casey of Two City Vegans says

    March 1, 2016 at 8:02 pm

    YUM. I was looking at this on the couch last nigh and my husband was like, WHAT IS THAT?! IT LOOKS SO GOOD. Haha. This looks so good. Such a fan of lemon.

    Reply
    • [email protected] says

      March 1, 2016 at 10:41 pm

      Hahaha the bright cheeriness of yellow appeals to all of us right now I think as we are anxiously awaiting spring! Thanks Casey 🙂

      Reply
  14. Nicole says

    March 2, 2016 at 1:37 am

    Fun blog post & yummy looking recipe. Can’t wait to try it, especially since Lemon sounds really good right now.

    Reply
    • [email protected] says

      March 2, 2016 at 2:42 am

      Thanks Nicole 🙂

      Reply
  15. Mandy says

    March 2, 2016 at 5:39 am

    Mug rock! Hahaha! Yikes, it’s crazy how temperamental microwave cooking can be. I absolutely love how bright and summery these photos are! What a fun treat and healthy…what a creative frosting idea! Now that I know just how much you love lemon, I have a feeling I should have gone stronger with your butter!!! You’re the best! ❤️❤️

    Reply
    • [email protected] says

      March 2, 2016 at 4:15 pm

      It was the most bizarre thing, the center burned and was rock solid but the outside still looked fine…microwaves haha! These past few days of warmer weather are definitely rubbing of on my tastebuds and photo style I think. I just kinda skipped the whole spring thing and went straight to summer vibes with this one. And I do love lemon a lot, I was excited to see that as a flavor choice! Ooooh can’t wait!!!

      Reply
  16. The Vegan 8 says

    March 2, 2016 at 7:34 am

    Oh Natalie, this looks soooo pretty, bright and lemony! I LOVE lemon and I love poppy seeds, the combo is so perfect together and just seeing these bright pics makes me so happy. Seriously, the yellow frosting on top is just screaming “SPRING” and it’s beautiful. I would probably easily want to eat 2 of these back to back, haha! Great, simple recipe. Love mug cakes too!

    Reply
    • [email protected] says

      March 2, 2016 at 4:20 pm

      Me too, very happy-making! I am already excited to get back into spring flavors and photos and all those bright cheery things. And one mug cake is rarely enough for me either, so I just eat one and start mixing up another often times 😀 Nothing wrong with that!

      Reply
  17. The Vegan 8 says

    March 2, 2016 at 7:40 am

    Ok, weird question, do you use a plugin for your comment box because I’m needing the option for my readers to be notified via email after I answer their question on a recipe. But how I set that up without them being notified for every single comment that comes in on a recipe. That has happened to me before. But whenever I comment to your blog, I am only notified by email with your response, so was curious if you use a plugin! Thanks girl!

    Reply
    • [email protected] says

      March 2, 2016 at 4:18 pm

      Based on the post in the group this morning I assume you figured it out, but yes I do use a plugin in its this one: https://wordpress.org/plugins/comment-reply-by-admins-notifier/

      Reply
  18. Lucie says

    March 2, 2016 at 9:20 am

    😀 if you smell burnt cake you went too far 😀 that reminds of my popcorn making attempts in an unfamiliar microwave. I hope I don’t burn this cake though, it looks amazing and I’ve been craving lemons lately (plus you know how I feel about poppy seeds 🙂 <3). I'm thinking test day tomorrow!

    ★★★★★

    Reply
    • [email protected] says

      March 2, 2016 at 4:23 pm

      Oh gosh, the smell of burning popcorn, I am all too familiar with that one too haha! Its a tricky business finding that right time frame before it burns but after it’s baked enough that it won’t collapse as soon as you open the microwave. You’ll make it work, I trust your keen baking intuition 🙂 Good luck!

      Reply
  19. Shernell Cooke says

    March 2, 2016 at 4:16 pm

    This cake looks really good. I have to try it sometime. Thanks so much for sharing.

    Reply
    • [email protected] says

      March 2, 2016 at 4:28 pm

      Thank you Shernell 🙂

      Reply
  20. Uma Srinivas says

    March 2, 2016 at 4:22 pm

    loved your cake..I liked all flavor in this cake. Looks delicious.

    Reply
    • [email protected] says

      March 2, 2016 at 4:28 pm

      Thanks you Uma 🙂

      Reply
  21. Nancy Beckham says

    March 2, 2016 at 6:04 pm

    Do you have a version of this recipe that’s baked in an oven in a regular pan? I decided to stop using a microwave.

    Reply
    • [email protected] says

      March 2, 2016 at 10:04 pm

      You can bake just a single serving like this in the oven in a ramekin. It will probably take about 12-15 mins at 350F. But no, I don’t have a full recipe for an entire batch. If you give me a couple of days I can test it, get the measurements right, and get back to you 🙂

      Reply
      • Nancy Beckham says

        March 2, 2016 at 11:57 pm

        Thank you so much! If this is as good as it looks, I’m sure it would disappear guickly.

        Reply
    • [email protected] says

      March 3, 2016 at 11:09 pm

      I have just added the full-batch oven version. It makes half a dozen muffins, so you can double it if you want to make a full dozen. Thanks for your request, it gave me an excuse to eat more muffins 😀

      Reply
  22. Gin says

    March 2, 2016 at 7:40 pm

    You really outdid yourself this time Natalie! I can’t even tell you how delicious the lemon frosting looks. Pinned to every board I could logically share it on! 🙂

    Reply
    • [email protected] says

      March 2, 2016 at 10:11 pm

      Thank you for sharing Gin, you are so kind 🙂

      Reply
  23. [email protected] says

    March 3, 2016 at 2:01 pm

    Love love love. I am ALL about lemon right now and this looks absolutely perfect! Love the addition of poppy seeds too. No better combo with lemon. And the pineapple frosting?! GENIUS!!!! OMG. Never thought of putting that with lemon but it sounds crazy good.

    Reply
  24. audrey @ unconventional baker says

    March 4, 2016 at 12:54 am

    The best part about a mug cake is the ingredient wasting risk is so minimal it’s negligible… so lots of room for experiments in the process… delicious lemony experiments… mmmm… 🙂

    Reply
    • [email protected] says

      March 4, 2016 at 2:56 am

      Yes major perk there! I can totally see why you make 5 and 6 inch little cakes, I can’t imagine how large a cashew container you’d need if you didn’t 😮

      Reply
  25. Cailee says

    March 4, 2016 at 3:12 am

    Oh my gosh Natalie! This looks perfect! What a bright and beautiful recipe. So lovely to bring in Spring! Thanks for sharing girl! Hope that you have a great weekend!
    xoxo Cailee!

    Reply
    • [email protected] says

      March 4, 2016 at 4:32 pm

      Thanks Cailee! I am so SO ready for spring, if lemon cakes will usher it in fast than I’m all for it 😀 I hope you have a wonderful weekend too!

      Reply
  26. Chloe says

    March 4, 2016 at 3:19 am

    This looks incredible! I cannot wait to try jt!

    ★★★★★

    Reply
    • [email protected] says

      March 4, 2016 at 4:31 pm

      I seriously can’t stop making them, I hope you love it too!

      Reply
  27. Jen at Plant Based Potential says

    March 5, 2016 at 5:07 pm

    I don’t think I’ve ever read a recipe that made me laugh as much as this did! With all that talk of mugcakes and mudrocks, I honestly had tears in my eyes from laughing – thank you!! Time to try this one out and see if I can manage it without any mudrocks!

    Reply
    • [email protected] says

      March 5, 2016 at 5:39 pm

      Hahahaha well I’m glad my silliness can entertain you 😀 Thank you for your sweet comment. And if you are worried about the possibility of mug rocks the oven version decreases the chance of that!

      Reply
  28. Anjali @ Vegetarian Gastronomy says

    March 6, 2016 at 1:31 am

    This looks AWESOME Natalie!!! OMG…I love lemon poppy seed anything and this is beautiful. Love the photographs for this post. Your mug cake seems so simple and i have tons of lemons in my front yard, so trying this out soon…just need to go get some poppy seeds!

    Reply
    • [email protected] says

      March 6, 2016 at 1:57 am

      I used to love this time of year when my lemon tree was still alive, fresh lemons are so delicious for baking or lemonade! I love lemon poppy seed too, after the mug cake and then testing the full batch version I think I’ve eaten at least one lemon muffin everyday for for the past week and I’m not mad about it at all 😀 No clue why the poppy seeds are necessary, so I won’t tell anyone if you just leave them out 😉

      Reply
      • Anjali says

        March 6, 2016 at 3:05 am

        Ha! Well I typically put in chia seeds instead since I don’t always have poppy seeds 🙂

        Reply
        • [email protected] says

          March 6, 2016 at 3:18 am

          I do that too 😀

          Reply
  29. Bethany @ athletic avocado says

    March 6, 2016 at 3:00 pm

    This mug cake screams SPRING! Im so over winter, and the thought of a lemony cake that I can make in a few minutes makes me happy!

    Reply