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
Notes
Have you made this recipe?
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More Healthy Mug Cake Recipes:
Hannah says
What would you suggest for making it as muffins, like a batch of 12? Usually you do not do 12 eggs in a batch of muffins, so I would not want to just multiple the recipe by 12. I have a very restrictive diet and this recipe works for my diet and is possibly the closest I have gotten to a “normal” tasting coffee cake/muffin. Thank you!
CCK Media Team says
Hi, just use this recipe 🙂
https://chocolatecoveredkatie.com/coffee-cake-muffins-recipe/
Hannah says
Thank you! I made the muffin recipe. It was yummy. Not quite as good as the mug cake. I will have to play around with it. I did like the addition of the oats in the crumble. Probably do a combo of the two recipes.
Marie says
I made this with coconut sugar and topped it with some maple syrup and it was to DIE for!! Definitely going to make this again!
CCK Media Team says
Thank you for making it 🙂
Lydia Huerta says
We love making these for breakfast! So yummy and quick. If we wanted to increase the recipe to make more at a time using oat flour and the microwave do we just multiply the recipe by that number or do you have a recipe for a larger amount of mug cakes? My kids always want at least 2 each and making each one individually is so tedious! Just hoping to find a shortcut! Thank you!
Kristin Pappas says
Delicious recipe, but man that’s a small serving! Will triple it next time 😉
Nana says
It tastes like coffee cake, delish!
Honey Bee says
We are down the mug cake rabbit hole. We’ve tried a different one everyday. We doubled the streusel and layered it with the cake batter. A bit more work but worked nicely! Added a touch of almond extract, and a touch of flour in the streusel to keep it together. Used nondairy components for allergy purposes. Worked great! Son said, “This is convincing!” High praise from a picky eater! The drizzle on top is a must IMO.
CCK Media Team says
This makes us so happy 🙂
Brenda says
This was really good. I like that it has less butter or oil than a typical mug cake. Some recipes have 2 – 3 Tablespoons of fat. I thought it was the perfect size, smaller but just enough. I used butter and omitted the nuts from the streusel. Next time I will make a powdered sugar glaze but it was good without it. Thank you for posting!
Momma Bear says
Delicious and satisfied my coffee cake craving!
Andrea says
This is by far the best mug coffee cake I’ve been made. The texture was perfect and the balance of flavors spot on. 💝
Mel says
A little rubbery if you take the egg option, but it tastes good!
Cleo says
OMG SO GOOD!! The cake was so fluffy and the streugal was AMAZING!! But i would recommend doubling or even tripling the streugal because it was very light. I made a little powdered sugar glaze to go on top and “chef’s kiss!” Thanks for the recipe!
Crystal Baldwin says
I love this recipe, it tastes great but its not pretty like Katie’s.
I’m not sure why but no matter what i do none of my mug cakes come out fluffy? I am using the microwave. In this cake the streusel topping sunk into the middle of the mug cake and disappeared…not pretty but tasted okay. Mug cakes in the microwave always seem more chewy than like a light fluffy cake? Would love any ideas of what I’m doing wrong.