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 like adding chopped apple to the batter!
Not sure what went wrong but this caught fire in my microwave after 6 minutes. I have a smoke damaged kitchen…be careful when making this!
It’s a 1 minute microwave cake. Definitely shouldn’t be in there for 6 minutes 😉
I just made this and wow… other microwave cakes are so spongy and tasteless. This one was warm, fluffy, and provided the wonderful cinnamon flavor I was craving. Thanks!
Do you have recipe to make a larger batch of coffee cake in a mug?
Hi, this is my favorite of Katie’s: https://lett-trim.today/2016/02/25/blueberry-sour-cream-coffee-cake-healthy/%3C/a%3E%3Cbr /> Or there is also this one: https://lett-trim.today/2013/03/01/cream-cheese-stuffed-coffee-cake/%3C/a%3E%3C/p%3E
Yummy! Super easy – of course as there are 3 of us, I have to triple the recipe. Maybe this could be added to single serving recipes. It’s really good! 🙂
I tried it this morning and it is absolutely divine! It’s really tasty, I made it in the microwave and just ate it straight from the mug. I used sugar instead of stevia, and white flour. According to my calculations it should have about 15 grams of sugar not using stevia, but regular white sugar. It really does taste like a coffee cake and I think I will be making these into little mixes by mixing together all the dry ingredients, and then in the morning you can just mix in the wet ingredients, pop in the microwave and your good to go!
I woke up this morning with a wicked craving for something sweet, which is normally a sure sign that I’ll wreck my calorie deficit for the day. This recipe saved me! It’s so satisfying and delicious. Thank you so much for sharing!
I always love your recipes and couldn’t believe I hadn’t tried this one sooner! Best mug cake I’ve had, loved it! Thanks for the great recipes! <3
I’m not a vegan, and the move to become one is difficult (I most likely will never make it, I love steak too much). But your recipes are amazing, and the reason I bought a food processor. I’ve tried quite a few things on here, and my kids love it (even hubby liked a couple recipes). I’m glad I found this place, it lets me be able to have myself and my family eat a little bit healthier (and has saved me some money with using leftovers for lunch, breakfast, ect.) Please keep up the great work. I did however, have one question. My mother in law can’t have chocolate (it gives her migraines), is there anything I can use to trick her taste buds into believe she’s eating chocolate without actually giving her chocolate?
I really wanted to like this recipe. It was super easy to make dairy free for my daughter and I. I followed the instructions of the recipe exactly and only made one tiny substitution Using 2 tbsp of oil in the muffin mix and dairy free earth balanc butter for the crumb topping (I use this as a butter sub all the time.) I tried making this twice and it flopped both times. The muffins didn’t really cook and were a crumbly mess. Thinking it was the vegan butter I made one with regular butter for my husband who doesn’t have dairy allergies and it did the same thing. Not sure how I got such different results then everyone else.
I made it and It’s so good! But the nutrition facts listed don’t add up, not if you’re using 2 1/2 tsps of oil, which I about 12 grams of fat.
Nutrition labels as a rule don’t include optional ingredients. Hope that helps!
This is so delicious I love it! I use whole wheat pastry flour, coconut oil, and coconut sugar. Comes out perfectly! Do you have this recipe to make as a whole cake that serves more than one? Of course that would have to go in the oven…Fantastic! Thank you!!
She has one that is more muffins, maybe try making it into a cake? https://lett-trim.today/2017/06/13/coffee-cake-muffins-recipe/%3C/a%3E%3Cbr /> Or this one is an actual coffee cake (not her recipe, it’s a guest post) https://lett-trim.today/2013/03/01/cream-cheese-stuffed-coffee-cake/%3C/a%3E%3C/p%3E
So surprised by how amazing this turned out! I made it in a toaster oven in a small pyrex, following the oven directions, and I used the oil. Great texture and flavor! I will definitely be making this again. I also used pecans instead of walnuts.
Thank you so much for this recipe! I just made it (using applesauce instead of any butter or oil) in the microwave and it was fantastic 🙂
I actually exclaimed, “Wow!”outoud in an empty kitchen after my first bite. This is a definite winner. It’s the perfect size and preparation time when a sweet craving hits. I cannot wait to make this again. Thank you.
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