Coffee Mug Cake

Sometimes you just want that cozy treat with your afternoon coffee but do not want to bake a whole cake. This soft and speedy coffee mug cake is my favorite solution for those days. It is fluffy sweet and has the classic cinnamon streusel swirl all in a single mug and done in minutes

It has rescued many a dull afternoon for me. The first time I tried it my apartment smelled like a bakery in under two minutes and now it is my secret pick-me-up

Ingredients

• Spelt white oat or almond flour: gives structure and softness choose the freshest flour you have and try to avoid any with a stale smell
• Baking powder: makes the cake rise always test yours for freshness so the cake does not turn out dense
• Salt: brightens the flavors just a pinch is enough
• Uncut stevia or sugar: brings in sweetness use any granulated sweetener you like best
• Water egg or flax egg: adds moisture or binding power with almond flour I find egg or flax egg helps most for texture
• Oil buttery spread or applesauce: delivers richness applesauce is best for a lighter cake but oil gives a deliciously soft crumb
• Pure vanilla extract: gives warmth and bakery depth real extract is much more aromatic than imitation
• Cinnamon for streusel: adds that signature spiced swirl always check your spices are fresh for biggest punch
• Sucanat or brown sugar or keto sweetener: keeps the topping classic go for dark brown sugar if you want more caramel depth
• Oil butter or applesauce for topping: gives you a melty crisp finish use butter for classic coffee cake flavor
• Pinch of salt in the topping: balances the sweetness
• Pecan or walnut halves: add crunch and a bit of luxury toast them first for even more flavor

Step-by-Step Instructions

Mix the Dry Ingredients:

Combine your flour baking powder salt and sweetener in a small bowl or directly in your mug. Stir everything well so the baking powder gets evenly distributed for an even rise

Add the Wet Ingredients:

Pour in your water egg or flax egg oil or applesauce and vanilla. Mix gently until just combined. Overmixing can make the cake tough so just stir until there are no more flour streaks

Prepare the Streusel:

In a separate tiny bowl mash together the cinnamon sugar oil or butter salt and nuts. Use a fork to blend everything so you have a crumbly buttery topping

Layer the Mug Cake:

Spray or grease your mug well. Spoon in half the batter followed by about two thirds of your streusel. Top with the rest of the batter and finish with the remaining streusel so you get swirls throughout

Cook the Cake:

Microwave for about one minute or bake at three hundred thirty degrees Fahrenheit for about twelve minutes. The cake is done when the center springs back and a toothpick comes out clean. Microwaves vary so check at the forty second mark if your mug cake seems done

Cool and Enjoy:

Let the mug cake sit for a minute before eating. The cinnamon aroma will fill the air and the top goes perfectly golden as it cools slightly

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Honestly the streusel is my favorite part. I always double the topping because the nutty cinnamon mixture makes the kitchen smell so good. Once I made this with my niece and we both licked the mug clean

Storage tips

If you do not finish the mug cake cover it and store it at room temperature for up to twenty four hours. I recommend reheating it in the microwave for about ten seconds before eating again so it stays soft and fresh tasting

Ingredient substitutions

Try oat flour for a slightly chewier texture or almond flour for a grain-free version. Applesauce or flax egg are both great if you want to skip oil or eggs. For a deeper flavor dark brown sugar in the streusel is a winner. If you cannot have nuts leave them out or add a sprinkle of seeds for crunch

Serving suggestions

Top your mug cake with a scoop of Greek yogurt or a dollop of whipped cream for a mini coffee shop treat. A dusting of powdered sugar gives it a classic finish. My favorite way is with an extra drizzle of maple syrup and a hot cup of coffee on the side

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Cultural context

Coffee cakes trace their roots to Eastern and Northern Europe where sweet cakes were enjoyed with strong coffee. Modern coffee cakes with crumb toppings became popular in America in the early twentieth century and have been a cozy bakery staple ever since. This mug version captures all that heritage in just one cup

Recipe FAQs

→ Can I use different flours for this mug cake?

Yes, spelt, white, oat, and almond flour all work. Choose based on dietary needs or taste preferences.

→ What sweetener options can I use?

You can use regular sugar, brown sugar, uncut stevia, or keto sweeteners in both batter and streusel.

→ Do I have to use oil or can I substitute it?

Oil, buttery spread, or applesauce all work. Applesauce makes it lighter and lower in fat.

→ How do I know when the mug cake is done?

The cake should look set on top and spring back when gently pressed. Microwave times vary, so check after 1 minute.

→ Is it possible to make this in the oven?

Absolutely. Bake in a muffin tin or ramekin at 330°F for 12-13 minutes until cooked through.

→ Can I make this nut-free?

Simply omit the pecans or walnuts in the streusel, or substitute with seeds if desired.