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’ve made this a bunch of times now and it is my absolute favorite treat to have. I sub Aldi’s gluten free flour and use stevia. It comes out perfect every time
I absolutely loved this recipe! Thank you!! Just wondering what you think of adding a little bit of canned apple pie (or diced Apple bits) prior to the streusel for a fruitier version? Btw, you are absolutely stunning and your blog has been exactly what I have been looking for. Whilst I indulge, I actually prefer cleaner food lower in fat. Thanks 🙂
I have been stalking your site for a few months now wanting to try everything! This will be the first thing I attempt, because I have everything it calls for! AH I’m so excited!
I really liked it! It tasted very good but there wasn’t much of a coffee taste to it… would adding instant coffee make it have more of a coffee flavor? But they were delicious!
I love this!!
I used coconut sugar in the place of brown sugar in the streusel and it worked perfectly. Now I want to try more of these recipes.
I am so thankful I found this site. I have twin girls, one was diagnosed with celiacs 4 years ago and the other has 24 foods she is allergic to. Mug cake is perfect for the one with food allergies. Breakfast is one of the hardest for her since she is allergic to eggs, bananas and potatoes. She has options now other than oatmeal and bacon!
Thank you! I’ve lost 13 pounds since the beginning of the year but tonight I needed to satisfy a serious sweet tooth without sabatoging my efforts. This totally did the trick!
This is obviously amazing, like all of Katie’s over recipes.:P
I love, i mean LOVE coffee cake and this its the spot.
Thanks! I appreciate that you created a recipe that is so delicious and healthy, well, at least healthier than most desserts. Thanks again!!
The taste was great, but it came out a little gummy when I made the fat-free version. I was out of cinnamon, so I used some instant coffee granules (it IS a coffee cake, after all) and I feel like this improved the taste.
works well with whole wheat flour!
this recipe is amaaaazzing! turned out really well and tastes incredible with your Healthy Glaze Icing. 🙂
I am eating this as I type. Oh. My. GOSH!!!! Why have I lived 20 years on this earth without this! Most and light. Fluffly and glorious. I used half oil half apple sauce in the batter and oil in the topping. The only change I made was adding 1 tbs oat to the topping mix. Yum!
I just made this, it’s delicious! It’s almost like a cinnamon roll 🙂 Thanks for the great and simple recipe Katie! Now I plan on making it for my mum, who can’t eat eggs.
I was hungry and wanted a small snack the other night, but didn’t want to make a giant recipe involving the oven. I decided to try this on a whim, and now I can’t stop making it! (LOL.) It is SOOOOO yummy. Thanks for the recipe, Katie!
Hi, Sherry –
It’s not called coffee cake because there’s coffee in the cake (though I suppose if you made it with different flavors, you could add coffee to it). Traditionally it’s known as a coffee cake because it’s cake that is intended to be eaten with coffee or tea, as a brunch item or a snack when you have company.I think the “way back when” origins of it involved a sponge cake made with coffee as one of its flavorings or as part of the icing on top, but different cultures use different types of flavors, such as nuts and cinnamon and streusel topping, which is the tradition I’m used to.
That’s the “history of coffee cake” as I know it, anyway! 😀 More knowledgeable people, feel free to chime in with data.
Is it me or was there no coffee in the ingredients list for the coffee cake?