Mock Starbucks Lemon Cake

By JBamford

Lemon Cake in a cup

Ingredients

• Single serving in a bowl or mug:
•  1/2 tsp. baking powder
•  1 Tbsp. coconut flour
•  1 Tbsp. almond flour
•  small shake of sea salt
•  1 Tbsp. Truvia, erythritol, or xylitol
•  1 Tbsp. lemon juice
•  5-6 drops of lemon essential oil (optional)
•  1 Tbsp. melted coconut oil
•  1 Tbsp. warm water
•  1/2 tsp. vanilla
•  1 egg
• Single-serve Icing:
•  1 Tbsp. cream cheese, softened
•  1/2 tsp. coconut oil or butter (I used softened
• butter for a richer flavor)
•  1/4 tsp. lemon juice
•  3-4 drops lemon essential oil (optional)
•  1/4 tsp. Truvia, erythritol, or xylitol
•  1/4 tsp. vanilla

Details

Adapted from joyinourjourney.com

Preparation

Step 1

Cake:

In a microwave-safe mug or bowl (at least 10 oz.), combine all dry ingredients. Add lemon juice, lemon essential oil (optional), melted coconut oil, warm water, vanilla, and egg. Stir until well mixed. Bake in microwave for 60 seconds, or bake at 350 degrees F for 15-25 minutes until no longer moist on top. While cake is still hot, spread with Lemon Frosting (see below). For additional flare and flavor, you may sprinkle frosted cake with a
small amount of lemon zest.

Icing:

Combine all ingredients and whisk until smooth, or use hand mixer to blend. Adjust sweetener and lemon essential oil to taste. Spread onto hot Lemon Cake.