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:
This was so good, love your recipes! I made this for the second time, today, and replaced apple sauce for mashed banana. Might not be to everybodies taste but I thought it was delicious!
Could I substitute coconut flour. I am GF, SF, DF, Sugarfree and a lot of other stuff for my health. Thank you.
Yummy! Tgere were so good, I made them twice today! To make them gluten free, I used 1 Tbsp millet flour, 1 Tbsp brown rice flour and 1 Tbsp arrowroot starch.
I just made this and it came out so good! I used xylitol instead of sugar and grass-fed butter instead of oil/margarine..I also added a couple of chopped pili nuts instead of pecans. Yummmm!! 🙂
This was delicious! I’d never made a mug cake before; usually I only use my microwave for re-heating leftovers. I used whole-wheat flour rather than spelt and cut the sugar down to one teaspoon. It cooked beautifully in one minute (to my surprise), and popped right out of my mug–no greasing required! It was tasty. It’s definitely on my “cook again” list.
WOW, I made this today and it’s so yummy! I think this one is worth doubling then using a regular sized mug because lets face it… one is not enough! After doubling the recipe, I put it in for 1min 30 sec and it came out perfect. The second time and I swapped the vanilla extract with almond. I was missing brown sugar so I just used regular sugar and added in a drizzle of molasses to make up for it. I have to confess that I also added more sugar. I do not have nuts so I’m wondering if I could try raisins next time. I think this one will be one I’m going to enjoy and play around with! What a quick an easy way to enjoy a muffin. Thank you for this! And I’m also excited that I can make it vegan and no one knows.
I made this tonight with suggested substitutes and it didn’t look remotely like this. Taste was ok but that was about it.
I tried something inspired by yours, with 2 tbsp rice and 1 tbsp coconut flour and switched water for full fat youghurt and it came out yummy. Only thing was that it didn’t have a cute high dome like yours? Is the one in the pictures baked in the oven or microwave? 🙂
Gooood Morning, Miss CCK. I just happened upon your site, -whilst searching for something else- lol so I must say I am pleased that it took place. I adore chocolate..my grandmother stated that ” I had been eating Hersheys as soon as I could chew’..lol.
Of course, our chocolate tastes and favorites evolve over time ( seeing as I am 59 years young at this point.* smiles* ) but the fact remains that I consider chocolate a food group. yes indeed. SO I thank you …and wish you many blessings and continued success. ~ Shelby
Aw thank you so much, Shelby!
Surprised my sister on her birthday with this cake, it was a hit! I of course needed to test the recipe out before I gave it to her ;D I made mine with spelt flour in the microwave, it turned out a bit crumbly but perfectly tasty. For sis I used regular white flour in the oven and it turned out perfectly! a little soft, and very sugary (I had to triple the streusel for her sweet-tooth, haha). Just wanted to say I absolutely love you’re blog, it always has something yummy for me to make, without the extra calories and fats!
I used xylitol instead of sugar and coconut oil. I also used white whole wheat flour. It came out a little dense but very tasty.
HOLY COW! I just made this and am in the process of making another one! DeLISH! I have followed your blog for a while, but never posted. I just HAD to say something today! You have outdone yourself with this one!! 🙂
As a newbie question — I see you use “spelt” flour a lot, what is the different between this and regular white flour??
Love your blog, love your recipes, LOVE your pics!!
Spelt is a whole grain flour so it has more fiber.
Any way you would have the conversion for a full batch of these instead of just one??!! I want to make them for my family Sunday morning! 🙂
Sorry, I don’t… I do have a similar recipe, but it is going in my cookbook and I’m not allowed to post it here :(. Sorry I can’t be more helpful.
OMG! A cookbook??! I CAN’T wait!! Will you post a blog about pre-ordering? Holy cow, I am SUPER excited!! :)))) Congrats to you and your continued success!
Yes, I will definitely post about it :).
Can I just take a second to say THANK YOU for this awesome recipe? It is perfect for a lazy Saturday morning when I don’t feel like baking an entire cake, especially considering my better half doesn’t eat breakfast half of the time – and as a bonus, I don’t have to feel the crushing guilt of an entire day’s bad decisions first thing in the morning. This might be the best thing to ever happen to my weekends. I’m telling everyone!
Thank you for trying it!!
SO GOOD! I substituted oatmeal in (instead of flour) and it was amazing! One way to make it even healthier 🙂
Hi, so I saw this recipe and was like “Ok, I’m so going to try this today.” (It looks soooo delicious!) But because I’ve had it before with one or two of your recipes, that my cake had a lot more calories than in the nutriton fact, I calculated the calories of this recipe. And now I’m confused, because just the flour already has 159 calories. Is the flour I use weird or am I wrong that 3 tbsp are 45g?