Servings: 2
Microwave Lemon Poppy Seed Cake
Ingredients
- 1 large egg
- 3 TBS lemon juice
- 2 TBS non-fat milk, any other milk works also
- 2 TBS sugar
- 1 TBS canola oil
- 1 tsp pure vanilla extract
- 2 1/2 TBS coconut flour
- 1 1/2 TBS all-purpose flour
- 1/4 tsp baking soda
- 1/8 tsp salt, tiny pinch
- 2 TBS lemon zest
- 1 tsp poppy seeds
- Natural cooking spray or oil for greasing
Instructions
- In a small bowl, mix the egg, lemon juice, milk, sugar, oil, and vanilla together.
- Next, stir in the coconut and all-purpose flour, baking soda, and salt. Once everything is well-incorporated, add the lemon zest and poppy seeds.
- Grease two ramekins with cooking spray or oil. Distribute the batter evenly between the two ramekins.
- Microwave each ramekin one at a time. Some of the cake batter usually drips out of the ramekin while cooking, so place a folded paper towel underneath the ramekin. Cook for 1 minute 45 seconds or until the top of each cake is firm to touch.
- Let the cakes cool off for a few minutes before serving.
Notes
1. If coconut flour is difficult to find, I suggest using a pancake or waffle mix as a substitute. You would use 4 tablespoons of waffle/pancake mix to replace the coconut and all-purpose flour.[br][br]2. If you don't have ramekins around the house, use a microwave-safe mug with a flat bottom. Because of the additional steam inside the mug, you might need to reduce the cooking time a bit.
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