I created a super soft, sweet, single-serving Applesauce Mug Cake that uses pantry staples and a clever ingredient swap to make it much healthier than the usual Pinterest versions.

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I never thought a dessert for one could taste this indulgent and still be healthier than the mug cakes all over Pinterest. This Coffee Mug Cake is super soft and sweet, and I used simple pantry things like all purpose flour and instant espresso powder so it actually tastes like coffee, not just bland cake.

It kinda feels like a tiny, private win at the end of a long day, and I keep finding ways to make it even more interesting, even if some of my experiments flop. I tag it Coffee Mug Cake Microwave in my notes, and it always vanishes fast.

Ingredients

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Flour provides carbs and a bit of protein, gives structure but not much fiber.
Sugar is pure carbs, makes it sweet and tender, adds fast energy and empty calories.
Egg adds protein and moisture, helps bind ingredients and gives some rise.
Milk adds liquid fat and protein, improves texture, can be dairy or plant.
Instant espresso powder gives coffee flavor and a tiny caffeine boost, not bitter if sparing.
Oil or melted butter adds richness and moisture, butter gives more flavor, oil stays neutral.
Chocolate chips are optional, add sweetness and texture, provide some fat and cocoa antioxidants.

Ingredient Quantities

4 tablespoons all purpose flour (about 30 g)

2 tablespoons granulated sugar

1/2 teaspoon baking powder

pinch of salt

1 teaspoon instant espresso powder or instant coffee if thats what you have

3 tablespoons milk (dairy or plant based)

1 tablespoon neutral oil or melted butter

1 large egg

1/2 teaspoon vanilla extract

1 tablespoon chocolate chips or chopped chocolate, optional

How to Make this

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1. Pick a microwave safe 12 ounce mug and lightly grease the inside with a little oil or butter so the cake won’t stick.

2. In a small bowl or the mug itself, whisk the 1 large egg with the 2 tablespoons granulated sugar until blended and a bit frothy.

3. Stir the 1 teaspoon instant espresso powder into the 3 tablespoons milk until dissolved, then add the milk, 1 tablespoon neutral oil or melted butter, and 1/2 teaspoon vanilla to the egg mixture and mix.

4. Add 4 tablespoons all purpose flour (about 30 g), 1/2 teaspoon baking powder and a pinch of salt to the mug, and stir gently until just combined; scrape the bottom so there are no dry pockets but dont overmix or the cake gets tough.

5. Fold in 1 tablespoon chocolate chips or chopped chocolate if you want that melty center.

6. Microwave on high for about 60 to 90 seconds depending on your microwave power; start with 60 seconds then add 10 to 15 second bursts until the top looks set and a toothpick comes out with moist crumbs not raw batter.

7. Let the cake rest in the mug for 1 to 2 minutes so it finishes cooking and cools enough to eat.

8. If you only have instant coffee instead of espresso powder thats fine, it will still taste great.

9. Quick oven option: pour batter into a small greased ramekin and bake at 350 F for 12 to 15 minutes until set.

10. Serve right from the mug or top with a little butter, whipped cream, yogurt or extra chocolate chips while it’s warm, enjoy.

Equipment Needed

1. Microwave-safe 12 oz mug (or small greased ramekin if you wanna bake it)
2. Microwave or oven (depending how you cook it)
3. Measuring spoons (tsp and tbsp) and a 1 tablespoon measure
4. Small kitchen scale (optional, for the 30 g flour)
5. Small bowl plus a whisk or just a fork to beat the egg
6. Spoon or small spatula for mixing and scraping the bottom
7. Pastry brush or a paper towel to lightly grease the mug
8. Toothpick or clean skewer to test doneness

FAQ

Can I use instant coffee instead of espresso powder? A: Yes, totally. 1 teaspoon instant coffee or espresso powder works. Espresso is a bit stronger so the flavor will be more intense with espresso, but instant coffee gives a nice coffee flavor too.

Is the egg necessary? I dont want to use eggs. A: The egg gives structure and moisture, but you can swap it. Best vegan swap is a flax egg: 1 tablespoon ground flax + 3 tablespoons water, let sit 5 minutes. You can also use 1/4 cup applesauce or about 3 to 4 tablespoons plain yogurt, but the texture might be a bit denser and you may need a few extra seconds cooking time.

How long do I microwave it and what if my microwave is weak or strong? A: Microwave on high about 60 to 90 seconds. Start at 60 seconds, then check the top, add 10 to 15 second bursts until the cake is set but still moist on top. Stronger microwaves may finish closer to 50 to 60 seconds, weaker ones might need the full 90.

Can I use a different flour or make it gluten free? A: All purpose is best for texture. A 1:1 gluten free baking blend usually works fine. Almond or coconut flour need recipe tweaks and will make it denser, and oat flour soaks more liquid so use slightly less and expect a different texture.

Can I add mix ins or make a gooey center? A: Yep. Stir chocolate chips or chopped chocolate into the middle for a melty center, or sprinkle them on top. You can also fold in nuts, a spoon of peanut butter, or a few berries. Just dont overload the batter or it wont cook evenly.

Can I save leftovers and how do I reheat it? A: Mug cake is best fresh, but you can store in the fridge in an airtight container up to 24 hours. Reheat in the microwave 10 to 20 seconds until warm. Freezing isnt great, it changes the texture.

Coffee Mug Cake Recipe Substitutions and Variations

All purpose flour: Swap with 4 tablespoons gluten free 1 to 1 baking flour, same measure. Cake may be a bit more crumbly so add about 1 teaspoon extra milk if batter looks dry.
Granulated sugar: Use 2 tablespoons packed brown sugar for a richer caramel flavor and more moisture. Or try 1 1/2 tablespoons honey or maple syrup but cut the milk by about 1 teaspoon since thats extra liquid.
Large egg: For egg free use 1 tablespoon ground flaxseed mixed with 3 tablespoons warm water, let sit 5 minutes till it gels, it binds like an egg. Applesauce also works, use 3 tablespoons but the cake will be a touch denser.
Chocolate chips optional: If you dont have chips drop 1 tablespoon chopped chocolate or a spoonful of peanut butter in the center before microwaving. You can also stir in 1/2 teaspoon cocoa powder to make the whole cake chocolatey.

Pro Tips

1) Measure the flour right, dont scoop it straight with the spoon or youll pack too much and get a dense cake. Either weigh 30 g or spoon the flour into the tablespoon and level it off, you’ll get a lighter crumb.

2) Microwave power varies a lot, so always start low and check. 60 seconds is a good baseline, then add 10 to 15 second bursts. Dont overcook it or it turns rubbery, and let it rest for a minute so carryover heat finishes the center.

3) If you want a stronger coffee kick, dissolve the espresso/coffee in a tablespoon of slightly warm milk first so it blooms, or use instant espresso rather than regular instant coffee. Also a tiny pinch more salt really makes the chocolate and coffee pop.

4) For extra gooeyness, drop a few extra chocolate chips into the center after you stir, or press a chunk of chocolate into the top right after microwaving so it melts into a molten center. Using melted butter instead of oil gives a richer flavor if you dont mind the extra fat.

Coffee Mug Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I created a super soft, sweet, single-serving Applesauce Mug Cake that uses pantry staples and a clever ingredient swap to make it much healthier than the usual Pinterest versions.

Servings

servings

Calories

504

kcal

Equipment: 1. Microwave-safe 12 oz mug (or small greased ramekin if you wanna bake it)
2. Microwave or oven (depending how you cook it)
3. Measuring spoons (tsp and tbsp) and a 1 tablespoon measure
4. Small kitchen scale (optional, for the 30 g flour)
5. Small bowl plus a whisk or just a fork to beat the egg
6. Spoon or small spatula for mixing and scraping the bottom
7. Pastry brush or a paper towel to lightly grease the mug
8. Toothpick or clean skewer to test doneness

Ingredients

4 tablespoons all purpose flour (about 30 g)
2 tablespoons granulated sugar
1/2 teaspoon baking powder
pinch of salt
1 teaspoon instant espresso powder or instant coffee if thats what you have
3 tablespoons milk (dairy or plant based)
1 tablespoon neutral oil or melted butter
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon chocolate chips or chopped chocolate, optional

Directions

Pick a microwave safe 12 ounce mug and lightly grease the inside with a little oil or butter so the cake won't stick.
In a small bowl or the mug itself, whisk the 1 large egg with the 2 tablespoons granulated sugar until blended and a bit frothy.
Stir the 1 teaspoon instant espresso powder into the 3 tablespoons milk until dissolved, then add the milk, 1 tablespoon neutral oil or melted butter, and 1/2 teaspoon vanilla to the egg mixture and mix.
Add 4 tablespoons all purpose flour (about 30 g), 1/2 teaspoon baking powder and a pinch of salt to the mug, and stir gently until just combined; scrape the bottom so there are no dry pockets but dont overmix or the cake gets tough.
Fold in 1 tablespoon chocolate chips or chopped chocolate if you want that melty center.
Microwave on high for about 60 to 90 seconds depending on your microwave power; start with 60 seconds then add 10 to 15 second bursts until the top looks set and a toothpick comes out with moist crumbs not raw batter.
Let the cake rest in the mug for 1 to 2 minutes so it finishes cooking and cools enough to eat.
If you only have instant coffee instead of espresso powder thats fine, it will still taste great.
Quick oven option: pour batter into a small greased ramekin and bake at 350 F for 12 to 15 minutes until set.
Serve right from the mug or top with a little butter, whipped cream, yogurt or extra chocolate chips while it's warm, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.