Will the mug explode in the microwave?

No. Use a microwave-safe mug, don’t overfill it (leave at least 1/3″ headspace), and you’re fine.

Can I double the recipe?

Sure—use a larger bowl and increase cooking time (try 90–120 seconds), or make two mugs.

How do I make this dairy-free?

Swap milk for almond or oat, and butter for coconut oil or vegan butter. Streusel works with vegan butter too.

Can I bake this in the oven?

Yes. Pour batter into a small ramekin and bake at 350°F (175°C) for 12–15 minutes.

Is this the same as a “coffee cake”?

Traditionally, coffee cake is meant to be served with coffee rather than containing coffee. Your choice: add coffee flavor or keep it classic.

Ultimate One-Minute Coffee Mug Cake — No-Fail Easy Mug Cake Recipes

Name: Ultimate One-Minute Coffee Mug Cake — No-Fail Easy Mug Cake Recipes
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Ingredients: 3 tbsp flour (use spelt, all-purpose, oat, or almond flour); 1/4 tsp baking powder; A very small pinch of salt (about 1/16 tsp); A pinch of stevia or 1 tbsp granulated sugar (your choice of sweetener); 1 tbsp + 2 tsp water (or 1 whole egg; if using almond flour, a flax “egg” works well: 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes); 2 tsp neutral oil or buttery spread (or substitute applesauce for a lighter version); 1/4 tsp vanilla extract; 1/8 tsp ground cinnamon; 1 1/4 tsp sucanat, brown sugar, or keto sweetener of choice; 1/4–1/2 tsp melted butter or oil (or applesauce for low-fat); Pinch of salt; 2 pecan or walnut halves, roughly chopped

Description

A tiny, tender coffee-cake-style treat you can bake in a mug, ramekin, or small muffin tin — perfect when you want dessert for one.

Ingredients

Scale

3 tbsp flour (use spelt, all-purpose, oat, or almond flour)
1/4 tsp baking powder
A very small pinch of salt (about 1/16 tsp)
A pinch of stevia or 1 tbsp granulated sugar (your choice of sweetener)
1 tbsp + 2 tsp water (or 1 whole egg; if using almond flour, a flax “egg” works well: 1 tbsp ground flax + 3 tbsp water, let sit 5 minutes)
2 tsp neutral oil or buttery spread (or substitute applesauce for a lighter version)
1/4 tsp vanilla extract

Streusel (small amount — double if you want extra crumble)

1/8 tsp ground cinnamon
1 1/4 tsp sucanat, brown sugar, or keto sweetener of choice
1/4–1/2 tsp melted butter or oil (or applesauce for low-fat)
Pinch of salt
2 pecan or walnut halves, roughly chopped

Instructions

If using the oven, preheat it to 330°F (165°C). Grease a mug, ramekin, or the wells of a mini muffin tin.
In a small bowl, whisk the flour, baking powder, salt, and your chosen sweetener until evenly combined.
Add the water (or egg/flax egg), oil (or applesauce), and vanilla. Stir just until the batter comes together — don’t overmix.
Make the streusel by mixing the cinnamon, brown/sucanat (or sweetener), pinch of salt, and melted butter (or oil/applesauce) in a tiny dish. Stir in the chopped nuts so you have a crumbly topping.
Fill your prepared vessel halfway with batter. Sprinkle about two-thirds of the streusel over the batter, then add the rest of the batter on top. Finish by scattering the remaining streusel over everything.
Bake times: Oven — 12–13 minutes, until the top is set and a toothpick comes out clean. Microwave — roughly 1 minute on high (microwave power varies; start with 60 seconds and add 10–15 seconds if needed).
Let the cake rest 1–2 minutes before eating. It’s best warm.

Notes

Enjoy plain, or drizzle with a quick powdered sugar glaze.
Scoop on a spoonful of almond-milk ice cream for extra decadence.
If you prefer a vegan version, use a flax egg and plant milk; for keto, swap almond flour and a low-carb sweetener and reduce water slightly.
Microwave times depend on wattage; keep an eye on it the first time you try this method.

Nutrition

Calories: 130
Fat: 2 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 4.5 g