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:
Hi there, I’m really trying hard to find the coffee in this cake, but can’t. Is it a trick? Love your website by the way.
Loved this! I multiplied everything by 12 and it worked out perfect! I also used almond flour, yuca flour, and rice flour. So delicious!
i made the chocolate cake in a mug recipe and it tasted great! i made three and made a 3 tier cake and frosted it with your reeses frosting it was amazing! I will try this recipe when i get the chance and i hope it is as good as the chocolate cake! 🙂
Absolutely delicious recipe. I am gluten intolerant and lactose intolerant so I used Earth Balance “butter” and Buckwheat flower which is naturally gluten free. This turned out the same as the more heavily caloried coffee cup cakes. The only thing that I noticed was that it didnt rice as nicely as the other coffee cup cakes, but this might be from the flour. Due to the fact I tried the others with regular flour (before I was gluten intolerant). Overall absolutely delicous and the perfect size for a sweet morning breakfast.
Isn’t the flour alone about 180 calories (over your total of 130) …please tell me I’m wrong because this looks delish!
How old are you?
I have had this recipe saved in Evernote for months. I finally tried it today. The first attempt was not appetising at all, I tried it in the microwave and overcooked it. I had put it in a much larger mug, and it wasn’t a good idea to do that.
However, the second time, I mixed it up and then put it into a single silicon muffin tray, and watched the microwave carefully to try to gauge the right time to stop. In the end, what came out was pretty good.
I used half and half olive oil and coconut oil. I also used crushed up almonds instead of walnuts as that’s what I had. But it was good. Nutritionally, mine worked out to around 230 calories, but I’m happy with that. Unfortunately though, there’s no fibre in it.
I like the idea.
Must we use nuts?
Must we use nuts?
I didn’t, and it was still delish!
I didn’t use nuts
Another successful and tasty made-at-work treat!
Hey Katie! I am in love with your blog! I have tried a bunch of your recipes and have had so much fun experimenting with them. I know it’s been awhile since you posted this, but I just wanted to tell you I tried it, and it was amazing! I think it’s my favorite recipe from your blog so far! I also wanted to ask you how did you get the streusel to look so amazing? Mine tasted good, but it didn’t look pretty at all 🙂
Thanks so much for the recipe, and for this whole blog!
P.S Oh, and by the way you are absolutely gorgeous! Like drop-dead gorgeous! Like I just want to hate you cause your so gorgeous! LOL, but it’s hard to hate someone who seems so sweet, and posts so many amazing recipes 😉
But seriously you are like breath-takingly gorgeous!
I just tried this recipe and it was fantastic! I used ww flour and added some cinnamon to the batter, and accidentally splashed in some extra water, so it was a little flat but it was light and fluffy and really good :).
So my current tale of woe is I cannot have any sweeteners except Stevia and Xylitol. That works fine for the coffee cake part (I’m hoping–haven’t tried it yet, but excited!). But for the streusel, what would you suggest if I cannot use brown sugar or sucanat? Or am I out of luck on streusel? 🙂
this is very tasty and very easy. I topped with your coconut whipped cream and a drizzle of coconut caramel sauce.
Oh, I used the gluten free version
I just made this and it was delicious! I used 1 1/2 T oat flour with 1 1/2 T WW flour and organic brown coconut sugar. It took exactly 1 minute in the microwave it doesn’t look as pretty as yours but I don’t even care. Now I want like 6 more 😉 I might have to make up several of them at a time to keep in the freezer for quick easy treats a couple times a week. THANKS!!
The wedding dress is long, so you can wear whatever shoes/sandals you want…or go barefoot. Wouldn’t wear a nice dress in the dirty sand.