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:
When i first tried this i got a wonderful result…just like your photo. It was a “did i bake that??” moment. But now i just cant replicate it. They are not rising in the oven like before and the inside is very dense and gummy and doughy. I used spectrum shortening every time and using the oven. Im an old guy so not a natural baker or cook. What is happening when something like this does not rise? I use spelt flour and swerve sweetener every time. Many thanks for any help…im not certain if i used an electric mixer the first time. i hand mixed with a spoon with all the failures. Could that be it?
Instead of 2 tablespoons of margerine, olive oil, or applesauce, I used half coconut oil and half applesauce. It was SO good. I made one on the microwave and one in the oven to compare and the oven was a bit better. I will definitely be making it again. I also used coconut oil in the streusel instead of margerine. Thank you for sharing your recipe. 🙂
sooo yummy! had it for breakfast with a chai latte and banana……coconut sugar is good in it and whole wheat flower, I did half applesauce half butter and added cinnamon to the actual cake also, the streusel I did the same except loaded on the pecans. delicious!!!!!!!
Over the past year I have lost 25 pounds by running and eating healthy, but still maintain a slight sweet tooth. Your recipes are the perfect mildly sinful kick I need! This one was especially delicious and I wanted to thank you for sharing 😀
You’re amazing Katie! Thank you for being you.
Love from Canada <3
Amber
I’d like to ash which temperature / mode you’d recommend using the microwave?
I just stumbled over your recipe; it sounds delicious. And I’m thinking, I’d like to make one as a surprise for my Mister 😉
I love baking but I usually spend hours in the kitchen – but today is such a nice, hot, sunny day here and I’d rather spend the day outside so I’d like to test the fast microwave version. I just tend to ruin things in the microwave. I’m not sure how to set t up so the batter doesn’t either remain fluid or explode inside the mug.
Man, do I prefer ovens!
Tips for me? Maybe even in degrees (Celsius, I’m in Germany)?
Thanks so much for sharing!
Alexandra
Oven texture will be much better. But if you have a microwave, maybe a minute will do it, depending on your wattage.
are you able to make this with oats?
Sorry, I’ve never tried.
Hi! I LOVE this recipe- so simple and delicious! I used 1/4 tsp chia seeds gelled with 1 tsp water instead of oil or applesauce. I also topped it with a spoonful of peanut butter instead of frosting. What a great late night snack! Thanks!
It’s half 12 at night, and I just found this online – I had never heard of cooking cake in the microwave before, and the combination of that and the idea of making only a single small cake rather than a batch made me so excited that I had to run downstairs and make one.
I’ve just finished it, and it was delicious! I will be visiting your blog frequently from now on, Katie! Thank you! xx
Simply….Thank you!
Made this first with the oil…never seemed to bake through, even after 17 min. But the flavor was good so tried again. This time I tripled the recipe, used margarine and it was a success!!!! Very tasty, thanks!!!!!!!
Did you use an automatic mixer or did you mix by hand?
Could you make this with whole wheat flour? I use the one from Trader Joe’s.
In the past, the “mug” recipes have always been a letdown. They’re usually rubber when they come out of the microwave, regardless of how carefully you watch them. This recipe, however, is absolutely perfect!! I was leery of all spelt flour, but OMG…… it’s the perfect texture for this!
I would love a “full-size” recipe for this to serve as either dessert or as a light breakfast along with fruit.
Thank you for another amazing recipe Katie!!
I love love love this recipe!! I saw this recipe yesterday, and woke up at 5:00 so I could give my hubby some, and he loved it!!! I think this is my new all time favorite recipe!!! 🙂 🙂 no joke!!! I make it for all the parties I go to, and on special occasions. I add about 1/2 teaspoon coffee powder to the recipe for my friends birthday, and it was fabulous!! 🙂 thanx so much Katie for yet another amazing recipe!! 🙂
Thank you for trying it, Kelsi! 🙂
Would it work with coconut flour or almond flour? I am finished with Whole30 but have not reintroduced grains yet.
Thanks!!
THIS IS HANDS FOWN THE MOST AMAZING COFFEE CAKE I HAVE EVER HAD!!!!!!!!!!!!
Katie, I am not a vegan but this is the best coffee cake ever healthy or not! Thank you sooo much for the recipe! I can’t wait to make it again!
Thanks for making it 🙂