This Coffee Cake In A Cup recipe is the perfect remedy for a sugar craving! If you’ve tried other coffee mug cakes and weren’t sold, you have to try this one! It takes about a minute to bake in the microwave and about that much time to mix it together. It’s fluffy, light, and has an irresistible streusel topping!
Coffee Mug Cake
I usually try to stay FAR, FAR away from the microwave when it comes to anything besides reheating food. In fact, Baking in the microwave pretty much goes against everything I believe in. Until now.
I’m guessing you’ve probably tried a coffee mug cake by now and have been underwhelmed by it, am I right? I know I have! I think we all want to believe that we can spend a few minutes mixing something up, throw it in the microwave and have a decadent creation presented to us by the microwave gods 1 minute later. Because, well, that would be cool.
Well, I’m here with some good news! I have a coffee cake in a cup recipe that doesn’t suck! 🙂 And when I say it doesn’t suck, I mean it’s reeeeeaaaalllly dang good. Like, the microwave gods are really pleased with themselves and how this coffee mug cake turned out.
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If you’ve been following the blog for a while, you know that I posted this coffee cake in a cup recipe a long time ago– 5 1/2 years ago to be exact! And, I figured it was time to take some updated pictures (aka- give myself an excuse to make some cake).
Does Coffee Cake In a Cup Have Coffee In It?
If you read through the comments at the end of the post you’ll see a pretty common thread– “Why doesn’t this have coffee in it?!?” Well, here’s the answer: Traditional coffee cake DOESN’T actually have coffee IN it. Instead, it’s a cake that is commonly served WITH coffee.
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Tips for Making Coffee Cake In A Cup:
- Make sure your mug is big enough to allow the cake to rise about 1 inch. Nobody likes cleaning out the microwave. 🙂
- Microwave ovens all vary so your cooking time will vary, too! My microwave cook this cake in a cup perfectly at the 6o second mark. I suggest starting at 50 seconds and going up in 10-second intervals until the center is set. You can check this by inserting a toothpick into the middle and if it comes out with only a few moist crumbs, it’s done!
- The BEST way to eat this cake in a cup is straight out of the microwave when it’s nice and hot! Of course, you can let it cool as to not burn your face off, but once it’s cooled completely it loses some of its magic.
Want More Coffee Mug Cake Recipes?
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{2 minute} Coffee Cake in a Cup
Ingredients
- 1 Tablespoon butter
- 2 Tablespoons sugar
- 2 Tablespoons applesauce
- vanilla extract few drops
- 1/4 cup All Purpose flour
- 1/8 teaspoon baking powder
- 1 pinch of salt
- 1 tablespoon butter
- 2 tablespoons flour
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
Instructions
- In a mug soften 1 tbsp of butter in microwave, about 5 seconds. You don’t want it melted, just soft. Stir in 2 tbsp of sugar and mix until well incorporated. Stir in applesauce, vanilla (just a tiny bit, we’re talking drops), flour, baking powder, and pinch of salt; stirring until just combined. Use the back of your spoon to smooth it out in the bottom of the mug.
- Want struesel? Of course you do! In a separate, small bowl, combine 1 tbsp of butter, 2 tbsp of flour, 1 tbsp of brown sugar, and ¼ tsp cinnamon. Use your fingers to to pinch the butter and mix it in with the other ingredients. When it starts to look like lumpy sand (appetizing, eh?) and all ingredients are combined, pour on top of cake batter in mug.
- Cook in the microwave for 50-80 seconds depending on your microwave. At 1 minute, my microwave cooks it perfectly. It will look just barely set on top. You don’t want to overcook it and things tend to get ugly fast in the microwave. I suggest cooking it 50 seconds, and then in 10 second intervals checking after each interval until done. Eat white it’s still warm. Once it cools off, it tends to loose some of it’s magic!
Holly says
July 20, 2019 at 7:17 amIs the top part, the strudel thing, supposed to be runny?
eve says
June 24, 2019 at 3:03 pmAMAZING! The applesauce gave it a gentle apple flavor – and if you choose to use the struesel recipe, the cinnamon makes the whole thing just like an apple pie. If you put a scoop of vanilla ice cream on this I SWEAR you wouldn’t know the difference
Mary says
April 3, 2019 at 11:01 pmFrom google…
Description: Coffee cake is cake flavored with or intended to be eaten with coffee. British coffee cake is a sponge flavoured with coffee.
Therefore, it’s not stupid to expect this to contain coffee. I’m from the UK so my defacto idea of a coffee cake is a coffee flavoured cake. For those in North America, it usually means something different. It’s not always obvious unless you can see a picture or description, Disappointed with those people that are making fun of or being rude to folks that expected coffee in this,
Sandra Hinkle says
March 28, 2019 at 10:15 amI read the first half where you stated that self rising flour made the best but noticed your recipe calls for all purpose flour. Which one is it please🦋
Wendy says
March 22, 2019 at 12:24 pmDoes it taste like apple, is the applesauce for moisture? Have your ever tried it with yogurt?
Kris says
July 26, 2018 at 1:03 pmI’m joining this party late, but I just had to comment …cuz this is AMAZEBALLS! I’m totally addicted! Since I’m one of those annoying people who never gains weight (Thanks, grandma, for the DNA), I find myself making this, probably way too much. It’s just THAT,good!. The texture is perfect. The sweetness ust right. The streusel is…to die for. I always use the same base recipe but play around with flavors… banana, berries, apple, pear, oatmeal in the topping. So much mug cake, so many possibilities….so little time!
Kate says
June 29, 2018 at 5:16 amSorry, we did not care for this. I felt like I could taste the flour. We won’t make this one again. ☹️
Katelyn says
April 1, 2019 at 5:37 amI had that happen to me to! But the struzel that I made was AMAZING!
Nour says
April 15, 2018 at 4:04 pmThanks for the great recipe!
I wonder what the wattage of your microwave is? Mine is 1400W and it seems it needs double the time you specified in the article.
BTW, the background music in the video should be.. um.. background. 😉 It’s a little so loud sometimes that it obscures some words.
Joyce Huff says
November 14, 2017 at 7:56 amI really want to try this recipe. But everytime I try to print out this recipe, the 5 boxes off to the side (the ones that have P, f, y, a symbol and the email symbol) print on top of the list of ingredients. What do I do to get rid of these so that the recipe prints out clearly? Thanks for your help.
Heather Cheney says
November 15, 2017 at 10:07 amThanks for letting me know! I just sent it over to my tech guy to figure out and hopefully he’ll have it resolved soon!
Leyla says
September 26, 2017 at 12:18 pmWhat if we want to cook in oven? How much degrees and how many minutes? :((
Heather Cheney says
October 4, 2017 at 8:09 amI’ve never tried baking this and it’s only formulated for the microwave so I’m not sure it would work. If you end up trying it, let me know!
Sandi Johnson says
September 16, 2017 at 12:45 pmHi Heather —
I realize it’s been 5 years since you 1st posted your Coffee Cake in a Mug recipe, but it’s been reposted since then, so you now have a whole new bunch of folks trying it out! I just came across it today & I’m going to try it soon, but also wanted to grab the Pumpkin version, since you know — all the stores are so subtly hinting to us that it’s already Pumpkin Season!
Sadly, however, your Pumpkin Coffee Cake in a Mug recipe link doesn’t work anymore. Can you get a webmaster kind of person to fix it? Hey — maybe that person is you? I’d really appreciate it — and I saw that at least one other person wants to access the recipe too, so she’ll appreciate it as well!
Thanks in advance,
Sandi J.
Heather Cheney says
October 4, 2017 at 8:12 amThe link in the post should be working now, thanks for letting me know. Here’s the link again, too. 🙂 https://heatherlikesfood.com/2-minute-pumpkin-coffee-cake-in-a-mug/
Dawn says
September 3, 2017 at 10:47 amThere’s probably a million calories. But this was absolutely awesome! Thank you for sharing the recipe!
Katie A says
July 15, 2017 at 10:02 amI like a tangier coffee cake (and wasn’t feeling like apple-y cake this morning), so I subbed 1:1 sour cream instead of applesauce. It took 60 seconds in my microwave, and this was PERFECT. I’d dare say even more moist than my regular coffee cake recipe. Definitely going to be my go-to when these prego cravings demand cinnamon baked goods in the morning. Printed, pinned, will be loved forever.
Kathy says
May 31, 2017 at 9:36 amIs there any way you can do a video on this?
Lynda says
May 15, 2017 at 11:39 amI have tried quite a few different mug cakes, and this is by far my favorite. I usually add part of a package of instant oatmeal (Maple Brown sugar) in place of some of the flour in the topping. Soo good. Thank you for the recipe.
Carly says
May 6, 2017 at 5:51 pmI have tried many mug recipes and they all turned out to be disappointing, BUT not this one. It is delicious, so glad I found your recipe!!
Beata says
May 4, 2017 at 12:42 pmI ❤ coffee cake! I tried this for me & my boyfriend. I was surprised he loved it & so did I. I substituted almond flour for white flour & added chocolate chips. A healthier version with a kick of chocolate. ( So I don’t feel as bad) I will share this with family members since it’s quick, fun, and hits the sweet spot! Many more yummy adventures for you & happiness!! ?❤☕
Lisa says
April 19, 2017 at 9:33 amThis was absolutely delicious! I’m a cinnamon lover, so this I just had to try. I will probably never make biscotti again, when this recipe exists! Thank you for sharing it.
Malissa says
March 23, 2017 at 11:57 amIt gives me a laugh how many people don’t know what coffee cake is! They must be very young . I can’t wait to try this.
Ruby lue says
February 23, 2017 at 5:34 pmWhat can I use instead of apple sauce, I just strongly HATE apple sauce 🙁
Becky Dunbar says
January 28, 2017 at 11:12 amI just did this recipe to the T. Used the whole 80 seconds and it was real gooey. I checked every 10 seconds.
What did I do wrong?
The coffee cake in a mug.
Lara says
January 18, 2017 at 7:19 amVery good for a microwave coffee cake!
Mrs Zonie says
January 10, 2017 at 1:12 pmI’ve tried a lot of different microwavable mug cakes and they’ve been bland, dry, or tasted too much like eggs. This recipe is delicious and very easy.
Melanie says
December 15, 2016 at 1:00 amHi, I love coffee anything ! Please tell me how much coffee you use in this coffee cake. Not sure if I am missing something. Thank you
Melanie
eva says
December 1, 2016 at 3:12 pmIs there a substitute for apple sauce?
Terri says
October 17, 2016 at 4:36 pmVery sweet. Non of us cared for it. Wouldn’t make it again. Unable to give it one star.
Linda Lotten says
June 28, 2016 at 2:53 pmI hadn’t been feeling like turning the oven on, so I thought I would try this recipe for my husband when he came in for coffee ( he was in the field cutting hay )he was excited to try it, when he did he said it was good .
Thanks for sharing! ! ☺
Shelley Bate says
April 2, 2016 at 8:19 amI tried this today as was craving something sweet and easy. Oh my goodness!!!!! I used 1 tablespoon less of sugar in the base and topped it with dollop of whipped cream. I was amazing!
Shelley Bate says
April 2, 2016 at 8:22 amIt was amazing. I also sprayed the inside of the mug with non stick spray.
Tracey Adams says
March 22, 2016 at 3:40 pmIs this an ironic coffee cake? Or does it mean you’re supposed to eat this cake with coffee? I can’t see any coffee in it?
You’ve got butter, sugar, applesauce, vanilla, flour, baking powder, salt and cinnamon… but no coffee? Am I missing something?
Heather Cheney says
April 15, 2016 at 12:32 pmCoffee cake is typically served WITH coffee and doesn’t have coffee in the ingredients. 🙂
Bryan says
May 29, 2016 at 3:47 pmANY cake can be served with coffee. Coffee Cake is a cake made with coffee.
You’re crazy! 😛
Lea says
March 31, 2017 at 9:14 pmCoffee cake has NEVER been made with coffee – it is typically a streusel cake served with coffee.
Sandie says
March 19, 2018 at 7:00 amYes that is correct .A bisquity type cake that is quick to bake when someone is coming over for coffee. Ask an older person.
sonja says
October 31, 2015 at 9:36 amWe are doing extensive renovation of our house currently and are living in a tent (!) in the meantime. I have an electric skillet and microwave to cook with. We have long ago used up any baked goodies I made ahead but I have been longing for something tasty and bread-y. This hit the spot SO perfectly! Thank you for sharing this and bringing a nice bright spot of sunshine into extremely difficult situation! PS, I used Bob’s Red Mill Gluten Free flour with a teeny bit of xanthan gum.
Sharon says
October 22, 2015 at 12:24 amMate these receipes weight watcher friendly counting points and love your reciepes
Sands says
June 2, 2015 at 6:09 amI’ll stick to real coffee cake made in oven.
Brandon says
May 6, 2015 at 9:21 amSo, the streusel came out white and spongey for me? How can I fix that? I feel like I missed something?
Heather Cheney says
May 19, 2015 at 12:49 pmHmm, that’s odd. Did you add the whole amount of butter and sugar? Sounds like there was too much flour to me.
sheila says
May 3, 2015 at 2:24 pmSounds great. I am also not a big fan of chocolate. Gasp! People look at me funny. Then I tell them I am a huge fan of sugar. That make it o.k. This recipe sounds perfect for a mom trying to stream line the time spent cooking in order to spend more time with her kids.
Heather Cheney says
May 5, 2015 at 11:17 amThey are definitely great when you want to share something sweet with your kiddos but don’t have a lot of time!
Evan says
January 24, 2015 at 10:39 amWe didn’t have any applesauce, so instead I used 1/4 of a banana and it worked perfectly! Definitely a success in my book!
Dusty says
January 19, 2015 at 7:25 pmSo yummy!
Tanya says
December 30, 2014 at 4:27 pmHey, I tried this today and boy was it delicious! YUMMO! I will definitely make this again!
Tanya says
February 21, 2015 at 11:05 amI made again and still good!
Dusty says
August 6, 2014 at 6:35 pmWhen I originally left a comment I seem to have clicked on the
-Notify me when new comments are added- checkbox and
now each time a comment is added I get four emails with the same comment.
Is there a way you can remove me from that service? Thanks!
Heather says
September 9, 2014 at 12:52 pmThere should be an option to opt out at the end of the email that’s sent when a new comment is made.
Adeline says
June 19, 2014 at 7:15 amHi,
I really like this recipe, so I thought about making the pumpkin…but I can’t get the page to come up —is it no longer available ??
Thanks
Will B. says
June 9, 2014 at 8:01 pmHeather, thanks for this nifty recipe! It works like a charm! I sometimes add a few drops of almond extract as well as vanilla and occasionally I’ll add a layer of raisins between the cake and streusel layers (but tonight I added fresh blueberries). To cut down on some of the fat, I omit the butter in the cake part, and just have it in the streusel. The possibilities are endless!
maddie says
April 21, 2014 at 7:25 amIn the recipe, 1 tablespoon of butter is listed twice.
maddie says
April 21, 2014 at 7:47 amNevermind silly me. Great recipe
Heather says
April 28, 2014 at 9:45 pmNo worries! 🙂
nicole says
April 18, 2014 at 8:03 amI’ve made this many times and it’s so good. Today, I didn’t have any applesauce so I subbed half of a small very ripe banana and it is amazing!!
Heather says
April 28, 2014 at 9:45 pmOoh, good idea! I’ll have to try that.
Colleen says
January 13, 2014 at 11:42 amWow, delicious! This was my first time trying a mug cake, will make again, very enjoyable! Thanks!!
LAGraham says
January 11, 2014 at 11:51 amI generally make the 3-2-1 mug cakes (3 tbsp. cake misture, 2 tbsp. water, 1 minute in microwave) BUT I use other cake mix flavors that just chocolate; I can mix a box of white, pineapple, red velvet, devilsfood – you name it – with a box of angle food cake mix and stove in ziplock bags, readh whenever I want to indulge. Chocolate is at the bottom of the list of flavors I’d make.
Robert Perkins says
September 20, 2013 at 9:27 pmI would like to serve 12 of these at one time and let my guests keep the mugs. Do you have a recipe for making a batch of these coffee cakes?
Heather says
September 25, 2013 at 11:27 pmI would just multiply the recipe by 12 and split it up evenly amongst the mugs. Good luck, that’s a fun idea to have them keep the mugs!
Nan Trapp Messer says
September 14, 2013 at 4:31 pmThis is all I hear,read about!! So…MUST,MUST see what all the fabulous reviewers are talking about!!
Lynne says
September 14, 2013 at 5:14 amLove your recipes. I will look forward to the newsletter!
Jennifer W says
August 16, 2013 at 10:41 pmHas anyone ever made this in an oven? We don’t own a microwave.
Chocolate Lover ^.^ says
August 12, 2013 at 8:37 pmThanks for the recipe!
For some reason, I’m going through the mug cake/cookie phase.
I will try this soon!
Chocolate Lover ^.^ says
August 12, 2013 at 8:31 pmJust read my name and you’ll know me 🙂
Dark Chocolate is one of my faves.
I can’t wait to try this recipe.
Is it fine if I add like 1/2 tsp of espresso powder ?
Peg says
August 4, 2013 at 10:19 amTotally want to try
Samantha says
August 4, 2013 at 8:38 amCoffee Cake??? Where is the coffee mentioned in the ingredients?
Heather says
August 4, 2013 at 1:13 pmCoffee cake typically doesn’t have coffee in it but is a great cake to accompany it. 🙂
Marie Shanahan says
August 3, 2013 at 7:51 pmBravo!! 🙂
Heather says
August 4, 2013 at 1:14 pmThanks! It was a fun recipe to work on.
Nan J. says
August 3, 2013 at 3:08 pmI’m allergic to wheat–can you think of a wheat-free flour that might work? Maybe some of my gluten free pancake mix?
I’m fantasizing about adding 1 tsp of rum instead of the vanilla–too much?
Heather says
August 4, 2013 at 1:37 pmHonestly I’m really unfamiliar with gluten free options but I imagine a GF flour mix would work well. You’ll have to let me know how the rum turns out, too!
Kat says
July 31, 2013 at 9:28 pmOMG! Thanks this definitely satisfied my cravings! Im not much of a chocolate person so this was aweosme!!
Heather says
August 4, 2013 at 1:46 pmAwesome! It’s also good to know that I’m not alone in my non-chocolate liking! 🙂
Brenna says
July 17, 2013 at 10:22 amThis is probably the best (tasty and easy) and worse (calories) thing I have discovered on Pinterest! I have reduced the sugar and butter. Any other recommendations for making it healthier? Do you think whole wheat flour would work? What is a viable butter replacement?
Alyssa says
April 28, 2014 at 3:52 amI made this with unbleached white whole wheat flour and it came out perfectly! Didn’t have any of that heavy whole-wheat flavor that happen in some baked goods.
Heather says
April 28, 2014 at 9:41 pmI really dislike the heavy whole-wheat flavor you’re talking about so good to know! Thanks.
Jennifer says
July 9, 2013 at 10:07 pmI just made this with only 1 tbsp splenda, and sub’ almond flour. I used oil instead of applesauce and I still felt this was too sugary/sweet. I am thinking about trying some xanthan gum next time so it isn’t as crumbly- and playing around with less sugar. I can’t lie, this was still one kick butt recipe and allows a lot of room for play- you rock! Thanks for the idea!
Heather says
July 1, 2013 at 4:59 pmBless you, my friend! My 8 year old decided she wanted coffee cake for dessert, 30 minutes before bedtime and we had no eggs. This is easy, REALLY yummy, and your recipe is fun to read on top of that. From one Heather to another: Thank you!! Definitely want to try out the pumpkin one next!
Miny says
June 23, 2013 at 4:37 amHi Heather,
I tried this and it cam out beautifully!! Thanks for sharing! 🙂
Tesscakes says
June 17, 2013 at 8:29 pmJust made these for me and my boyfriend. He now wants me to make them every night!
Was out of applesauce – substituted chopped apple and Honey greek yogurt. Threw a dollop of pecan icecream on top. Heaven. ^^ Nom Nom Nom
Anjelica says
June 7, 2013 at 3:35 pmI tried cutting the measurements in half- it was delicious!! Next time i am going for the full recipe… One question: does margarine work just as well?
Heather says
June 11, 2013 at 10:06 pmI’ve never tried it with margarine so I’m not sure. If you try it, will you let me know?
Barbara basco says
May 1, 2013 at 6:02 pmlike your food
Liz m says
March 12, 2013 at 8:16 pmThis is DELICIOUS!!!! I am a baker and just didn’t feel like actually baking and my 3year old and I wer having a sweet tooth moment so decided to give it a go and just the perfect serving size to share it with her 🙂 (she wants me to make it again lol)
Lucy says
February 28, 2013 at 10:54 amI was a bit skeptical on this whole microwave cake in a cup thing, but I decided to give it a try. I will have to say… it came out quite yummy.
Jesse says
February 24, 2013 at 9:08 amWow! This is perfect. I didn’t have applesauce so I used 1/4 of an apple, diced, and 1 tbs of plain greek yogurt. Microwaved for 1 min 15 sec and came out perfectly cooked and moist. Thanks!
Fabelicious says
February 18, 2013 at 7:29 pmThis came out beautiful for me. Not doughy at all unlike other cakes in the mug. I subbed the white sugar in the cake part with brown sugar and it was just enough sweetness for me. Perfect and dangerous for that late night cravings!
Kristen says
February 9, 2013 at 7:47 pmI found this to be really sweet :O
But I had run out of Vanilla extract earlier in the week so I tried it with Almond extract. I had thought that the almond would make it more coffee-like but it just made it too sweet.
Heather says
February 10, 2013 at 9:56 pmYeah, the almond extract might do that.
Kathleen says
January 28, 2013 at 6:24 amI screwed it up unfortunately, it smelled doughy and didn’t look dark brown on top like the pictures (now assuming you used dark brown sugar vs. light) and so I overlooked it. It was chewy and inedible, totally my fault though. Oh well.
Heather says
January 28, 2013 at 1:51 pmOh no! The top doesn’t brown, it just stays the color of the brown sugar. I used regular brown sugar, though the picture might look a little dark. It’s totally worth a try again! 🙂 Good luck! It doesn’t take much longer than a minute.
Dee says
November 4, 2012 at 9:13 amJust saw this on Pinterest and tried it immediately. Loved it! This was my first cake in a mug because I’ve heard mixed reviews on others. This was dynamite – thanks for sharing!
Daniela @ food recipes HQ says
September 7, 2012 at 2:13 pmI love coffee, good to know I can make desserts with it other than tiramisu!
Lisa says
August 27, 2012 at 12:03 amTotally hit the spot…thanks for sharing!
Brenda says
August 23, 2012 at 11:31 amOddly enough the cake was good, but the crumble was way too wet! I will tweak that next time and lessen the sugar as I found this really sweet. GREAT base cake, tasty and not rubbery! So excited to have found a ‘cup’ cake that isn’t chocolate!
Lisbeth Ramirez says
August 9, 2012 at 7:32 pmMy 10yr. old daughter cooked this one cup cake and we all love it. It very easy for children to make and it satisfies a sweet tooth. I did add the flax seed and I like it even better. thanks for this great recipe.
Shona T. says
July 13, 2012 at 8:06 amLoved it! I have made it two mornings in a row, hahaha, there goes my diet! I did cut it in half the second time around, and I used my homemade yogurt for the applesauce. It turned out a little more doughy than a real coffee cake, but definitely better than most microwave cake recipes. Thanks!
Becky says
July 3, 2012 at 8:38 pmJust tried this…. couldn’t hold a candle to my grandma’s coffee cake, but is BY FAR the best mug cake I’ve ever eaten! Thanks!
The Mom Chef ~ Taking on Magazines One Recipe at a Time says
June 6, 2012 at 4:49 amHow perfect that my visit coincides with your announcement that you’re not a big fan of chocolate. I can’t stand the stuff! Which is no big deal, except that 3 out of 4 recipes out there dabble in it. This looks perfect for helping get Hubby out the door in the morning. I’m wondering if I can make the mugs, put them uncooked in the fridge and then let him pop them in the microwave in the morning. If I put them in canning jars, all he has to do is take the lid off. Hmmmmm, much to think on. Thank you so much for sharing your recipe with us. It’s truly a winner.
admin says
June 7, 2012 at 10:02 amYou’ll have to let me know how it works to keep them in the fridge before cooking. My only concern would be that the baking powder would be activated for too long and loose it’s effectiveness, but maybe not. Thanks for stopping by!
Emily says
September 4, 2012 at 11:39 pmMaybe your husband needs to learn where the Cheerios are kept.
Hannah Williams says
May 1, 2012 at 1:32 pmOh this was delicious! I’ve been looking for an instant breakfast food I can make and this is perfect. I just softened the butter a little longer than you suggested and waited until my struesel topping looked like wet sand. Thanks for sharing.
Kendall says
April 28, 2012 at 9:36 amWere you supposed to soften the butter for the struesel?
admin says
May 1, 2012 at 12:50 pmSorry, just saw this! You can soften it a little bit if it makes it easier to come together. But the cold butter with create better streusel. You can use two forks and kind of cut it up to make it easier.
Eliza says
April 27, 2012 at 5:28 pmI am a lover of ALL things chocolate, but the 2 minute chocolate mug cake I cannot eat, it’s so rubbery and just not-so-nice. And that is a lot coming from me, I eat pretty much anything.
So I made this one today and it was delicious. I made a half quantity and it worked perfectly, soft and yummy and delish 🙂
admin says
May 1, 2012 at 12:51 pmYay! So glad to hear it!
Mary says
April 27, 2012 at 10:12 amDO NOT USE CANOLA OIL! The cake just stays in dough ball at the bottom of the mug. When trying to cook it longer in hopes that it would turn into a more cake like texture, it just ended up burning.
Melora Johnson says
April 25, 2012 at 6:39 amSince I do like chocolate, I tried this with switching out a tablespoon of flour for cocoa powder and adding a tablespoon of pb morsels. (Left off streusal again.) It was fabulous. This is not desperation cake, like so many mug cakes. This is treat cake.
Melora Johnson says
April 23, 2012 at 5:19 pmTried this with a couple minor substitutions. Didn’t have applesauce so I pureed some pear pieces that come in juice. Also added a heaping tablespoon of mini chocolate chips and left off the streusal. Smelled a bit doughy but tasted delicious!
Heather A. says
April 22, 2012 at 10:55 amI tried this by substituting the apple sauce for nonfat blueberry yogurt and got a delicious blueberry coffee cake!! Way to go- this cake recipe also cooks better than a lot of the others I’ve tried. Great job (:
Heather A. says
April 22, 2012 at 10:57 amSorry – nonfat blueberry GREEK yogurt (:
megan says
April 2, 2012 at 5:52 amMade this with 2 1/2 year old. He enjoyed the process and the product. We made it in one of those clear glass Irish coffee mug type glasses. After 50 seconds, it was done and the glass itself was still cool enough for my little one to take out of the microwave. we did take it out of the mug to cool quicker for eating right away – as toddlers aren’t know for their patience. We did use a little less sugar and whole wheat flour. This is a good recipe to experiment with a bit for little ones. Thank you for posting.
Kay says
March 6, 2012 at 8:54 pmI made this. It was goooood. I didn’t have applesauce and used an equal amount of greek yogurt instead. I didn’t have vanilla (I know, weird right?) but I used brown sugar instead of white sugar and it tastes just fine. Mine took about a minute and five seconds in my mysterious dorm microwave. I’ll probably make it again, and next time I might mix it up after cooking. The streusel to cake ratio was too low on the last bites. Thanks for the recipe.
Bdby800 says
March 5, 2012 at 6:53 pmTried this cake if it’s doughy did I add a bit too much apple sauce or did I cook it too long ?
Heatherlikesfood says
March 5, 2012 at 7:55 pmI’m thinking it probably wasn’t cooked long enough. I would try adding 10 seconds at a time, checking between intervals until it’s where you would like it. Too much applesauce might be the culprit to, but if you kept it at 2 tbsp. you should be good.
cat markovich says
January 16, 2013 at 10:35 ammost likely too long. the applesauce would make it spongy
Wendy says
March 5, 2012 at 11:48 amI am a fan of chocolate, but the microwave chocolate cake left a lot to be desired (at least the one I tried a few years ago). However, I am also a fan of cinnamon, and this looks pretty fantastic.
One question – I don’t routinely have applesauce in my house, can I substitute canola oil?
(You may be weird not liking chocolate, but I’m weird by not liking anything make from apples…. applesauce, apple juice, apple pie – YUCK. Give me a REAL apple any day!)
Heatherlikesfood says
March 5, 2012 at 12:39 pmHaha, I’ve never heard of an aversion to all things apple! Love it. I’ve never used canola oil, but I have used sour cream and greek yogurt with good results. I don’t see why the canola oil wouldn’t work, I’ve just never tried it. If you do give it a go, let me know how it works!
The Seaside Baker says
March 4, 2012 at 8:42 pmHow fun this will be to make for my kids in the morning…thank you!
Sally @ Spontaneous Hausfrau says
March 4, 2012 at 11:27 amYES! Thank you! Finally a mug cake that isn’t some sort of chocolatey – I’m kinda with you on the chocolate thing. Too much of it is pretty boring to me. Plus, the texture of this actually does look baked. Pinning this one for sure!
Linda says
August 3, 2012 at 10:28 pmThat sounds wonderful. Can’t wait to try it.
Have you ever heard of the 3-2-1 minute cupcake? In a gallon bag -Mix 1 dry cake mix any flavor you like with 1 angel food cake mix. (you must use 1 angel food mix) To make one serving, mix in a cup or ramekin – 3 tbsp cake mixture with 2 tbsp of water, stir well and bake in microwave 1 minute. Serve with ice cream and your favorite topping. Whenever you need a quick dessert in a minute try this. (Sometimes I stir in a few white choclate chips.)
admin says
August 6, 2012 at 10:17 pmI haven’t tried it, but I will now! Thanks!
Jez says
September 13, 2014 at 1:42 amI make 3-2-1 Microwave cake all the time. I live alone so making a big cake is out of the question because I would feel obligated to eat it before it got funny. I do like chocolate, so I’ve made 3-2-1 with chocolate cake mix last winter, but for the warmer weather I’ve made it with lemon cake and topped it with fruit or ice cream.
It’s also great when I have unexpected guests. It means I always have something quick I can serve and people have fun adding their own toppings.
I haven’t got adventurous enough yet to try making microwave cakes from scratch yet, but this one looks easy and yummy. So I’ll make sure I get the needed ingredients the next time I grocery shop.
Kara says
March 3, 2012 at 9:11 amThanks Heather.
I too dislike chocolate, and I like that you make it from scratch. I usually don’t like sweets, but I have a nostalgic twang for coffee cakes, because it was something I enjoyed as a kid.
That said, I will take your recipe and deconstruct it, try almond meal and stevia and try to incorporate some ground flax seed into it… healthy(ish) can be tasty too
Thanks for the recipe and inspiration<3
Barbara says
April 6, 2012 at 9:58 amI hope your deconstruction works–I can’t use regular flour, being gluten-free, so I need to deconstruct, too. Maybe coconut flour would work as well?
Tazia Rae says
April 9, 2012 at 9:27 pmSo how did the deconstruction go? 13 weight watchers points total- I am searching for a healthier alternative 🙂
Mark Cheney says
March 2, 2012 at 8:51 amSounds yummy! I’ll try it out this a.m. unless I am out of butter! :o(