A soft, homemade, easy and single serving coffee mug cake!
Coffee Cake In A Mug
This coffee mug cake comes complete with crumbly streusel topping in each little bite.
By now, I think all of my girl friends–and some of the guys too–are on Pinterest. We were talking about the site a few days ago, and one of my friends mentioned a “coffee cake in a mug” pin that taunted her every time she logged into her account.
Finally she wrote down the recipe with the intent of trying it at home, but then was horrified to learn one mug contained 720 calories and an entire day’s worth of saturated fat!
Also try the popular chocolate version: Vegan Chocolate Mug Cake
How can they fit so much fat into a single mug?!
So I came up with a healthier version for her.
You could quadruple the following recipe and it would still be healthier than eating one of the frankenmuffins from Pinterest.
I think my friend approves of this recipe.
She’s made it four times already and says I’m her new favorite person in the world.
Apparently my face is now pinned to her “Dream Wedding” Pinterest board, under the title “dream wedding caterer.”
Not sure how I feel about this…
Above, watch the step-by-step coffee mug cake recipe video
To answer a question that a bunch of people have been asking:
Coffee cakes traditionally do not have actual coffee in the ingredients. They are so named because they’re seen as “a cake that goes well with coffee.”
If you want to add a sprinkle of instant coffee to this cake batter, feel free!
Or you can serve it the traditional way – with coffee, such as this Frappuccino Recipe or the youtube-favorite Whipped Coffee Recipe.
Coffee Mug Cake
Ingredients
- 3 tbsp spelt, white, oat, or almond flour
- 1/4 tsp baking powder
- 1/16 tsp salt
- pinch uncut stevia OR 1 tbsp sugar
- 1 tbsp + 2 tsp water, or 1 egg or flax egg if using almond flour
- 2 tsp oil or buttery spread – or applesauce
- 1/4 tsp pure vanilla extract
For The Streusel
- (If you like a lot of streusel feel free to double all ingredients below)
- 1/8 tsp cinnamon
- 1 1/4 tsp sucanat or brown sugar, or keto sweetener
- 1/4 to 1/2 tsp oil or butter, or applesauce for low-fat
- tiny pinch salt
- 2 pecan or walnut halves
Instructions
- I prefer the oil or buttery spread, but that’s simply because I’m not a fan of fat-free baked goods. If using an oven, preheat to 330 F. Combine batter dry ingredients and mix well. Add wet and mix until just mixed. In a tiny bowl, combine all streusel ingredients. Fill a greased muffin tin 1/2 way with the batter (or use a ramekin or mug, if using the microwave). Sprinkle on two-thirds of the streusel, then spoon the remaining batter on top. Finally, sprinkle on the rest of the streusel. Cook 12-13 minutes in the oven, or around 1 minute in the microwave. Microwave times will vary, depending on microwave wattage.View Nutrition Facts
Video
Notes
More Healthy Mug Cake Recipes:
I made this last night for my parents. My mom said that it was the best thing she had tasted all day and my dad said that it tasted just like a cinnamon roll. They were both impressed! I made the chocolate mocha cake for myself. See comment under that one. Thanks Katie!
I just made this and loved it! I used whole wheat flour, a bit more baking powder. I also used coconut oil and only truvia. eating it now- yum!!!! thanks!
Hi Katie, I’m new to your sight & love it. I have a question for you. On this particular recipe –
Sorry, I hit something & it sent the unfinished email! Not very technical here! As I was saying, in this 1 minute coffee cake in a mug recipe, you use spelt, but you mention you can use a rice flour/almond flour mixture. Can you use just rice flour or just almond flour when baking? This sounds so delicious. I can’t wait to make it. Thank you for all of these wonderful decadent yummy recipes.
Sorry, I haven’t tried this recipe with just rice or almond flour, so I don’t know the results.
I just made this! I over cooked it in the microwave 😛 but it turned out still tasting delicious! Thanks Katie! <3
Omigosh! I just made this for breakfast (this morning) and it was amazing! Super quick to make (using the microwave) and perfect for early mornings where I’m short on time! Your recipes are always the best! 🙂
I did half rice flour and half quick oats to save calories. Yum! I love your recipes! I make ATLEAST one a day! I can’t wait to have done them all
Made this today! So good. I used white whole wheat flour. I agree that it was a little flat in the microwave. Next time I will add blueberries and make it a blueberry coffee cake. 🙂
great recipe…my kids loved it.
Katie this is so good!! I should have doubled the recipe!!
Delicious! Thank you!
The wonderful thing about these Single Ladies is that I was able to savor the one I made instead of scarfing down 8-10 in an hour. (Unfortunately, that’s not an exaggeration.)
I made this tonight with whole wheat flour; so, so good! Your recipes are always awesome.
I love that you put the WW points on your recipes, thanks!
Everytime I make something from your blog I think it may be my favorite one. Just made this for breakfast and I seriously think it’s my favorite. It was so easy to make and tasted like an ooey gooey cinnamon bun. I used mashed banana because I didn’t have apple sauce and it worked well. Going to be making this a lot. Thank you Katie! 🙂
I just read the nutrition info. How is it 2 grams of fat per serving if it has 2 tsp of oil? I used coconut oil in the recipe (it was already melted…yay August! *ugh*) and 2 tsp is 10 grams of fat. That adds 70 more calories too, unless I missed something?
“If using the oil version, add 85 calories and 10 grams fat, which will make the recipe 6 ww points.”
I made the same mistake on my first read-through, too!
I was so excited when I learned you could make cakes in the microwave!!! I had never thought about that before. So I made this for breakfast today, but I made a few changes. Okay, I sort of turned it into a different recipe. 1) I used whole wheat flour, 2) I used canned pumpkin instead of applesauce, 3) I left out the streusel and threw in some raisins and pumpkin pie spices. It was amazing! It didn’t rise as much as I expected, but it was still delicious, especially with some cashew butter on top!