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:
Okay, I just squealed a little… Okay A LOT. Because this is so easy and I have all of the ingredients in my kitchen! That doesn’t often happen with your recipes because we don’t commonly have coconut oil or butter, beans, or bananas. (Sad, I know.) But this I can make straightaway!
Just made this and may go make another one! 🙂
Just found the website……………..LOVE it! Also entered to win a Vita Mix.
Hope I am lucky enough to win a Vita Mix. I can’t decide which recipe I want to try first……
Who said healthy food doesn’t taste good? I am thrilled to see healthier versions of yummy desserts. It doesn’t have to be all “sticks and twigs”.
I have a quick and really weird question. I have a one cup glass pyrex round dish and was wondering if that would work for this? I want to bake it in the oven, hence the pyrex dish, I’m just not sure if the size is ok for a one muffin sized cake. I’m sure you probably have no idea, hahaha. Just thought I’d ask. (I don’t have a muffin…..I NEVER make muffins…Until now)
I haven’t tried it, but I don’t see why it wouldn’t be ok… Just maybe a little flat.
I made two coffe cakes, for my daughter and myself, using two 6 oz Pyrex dishes. After baking at 330 for 15 min, it looked like it needed another minute, but had already cooled. So I put it in the microwave for about 30 seconds (1200 watt microwave). It was delicious and had a nice crown.
Oh wow, thanks Katie and Rachele! I’m going to try it today. 🙂
Um, I meant to say “I don’t have a muffin tin”…whoops, haha
I am not obsessed with weddings but I am definitely mad about desserts. Yum! 😀 Quite a few of my friends already got married and I don’t remember any of them getting obsessed with the preparation. It is crazy enough without obessing so why make it even more difficult?
I actually love weddings (and am planning my own at the moment) because I love to see how different couples express themselves through their wedding. And sometimes I just have a morbid fascination with how far someone will push the ostentation of their “big day”. That said, I certainly don’t condone Bridezilla behaviour and I really, REALLY hope I won’t turn into one as my “big day” approaches!
I made this with rice flour (I’m celiac) and it was really REALLY good – perfect texture! i did it in the micro for 1 minute!
Hey Katie,
How long are you allowing comments for the VitaMix promo?
Hey Katie,
In a post last month you mentioned that you had news to share…just wondering when you’d share? I’m excited because i think its book deal! 🙂
I also want to make your candied brussels sprouts. Do you dry roast them and do they burn without any oil in the over. (I want to add coconut oil after roasting but I don’t want them to burn in the oven).
Thank you!!
Hi. Weird question, but where to do you get your nutritional information for your recipes? Someone asked for that info on one of mine and I have no clue how to correctly asses that. :p Help!
There are many websites that allow you to input recipe information (livestrong, my fitness pal) so you know if your recipe has the right balance of fat, protein, and carbs. Several of Katie’s recipes are already in myfitnesspal, which is awesome.
spark recipe calculator. It’s free 🙂
Thanks. 🙂
This is absolutely delicious!! Thank you for sharing another healthy and fun breakfast treat using spelt flour.
I made these yesterday and made enough so that my kids could have them this morning for breakfast. These were ummmm um good! Next I am going to try the mocha cake
Quick question how did you get the white sauce on it? I don’t want to miss out on any of the sweetness lol
You can make a really quick icing by just mixing powdered sugar or sugar-free powdered sugar with a few drops milk of choice. (I think you could just use water for a thinner icing… I used almond milk for the one in the photos.) .