Okay so sometimes I’m not keen on sharing my food.
Okay so most of the time I’m not keen on sharing my food.
But believe it or not, I would be happy to share this mug cake any day.
Aside from being incredibly divine, between the decadent cinnamon-sugar topping and sweet, vanilla-y flavor of the cake, this recipe also results in the largest cake imaginable.
I originally attempted making the entire thing in one mug (because as I previously mentioned, I’m not a huge fan of food sharing, especially when it comes to desserts) but soon realized this was a big mistake when the batter ballooned over the sides of the mug in the microwave.
And when I say ballooned, I mean: when I pulled it out of the oven the batter resembled a large mushroom.
You see, the batter is incredibly deceiving. It may appear to only fill an inch or two of your mug, but the cake itself is so fluffy that it will soon expand in the microwave to 4 times its size.
Just take a minute to imagine the fluff.
Okay minute over, time to move on to the decadence that is the topping.
Well, toppings. Although the Coffee Cake alone is beyond amazing, if you really want to treat yourself, and have whoever your sharing it with fall immediately in love with you, the icing is a necessity. All you do is mix one part stevia, one part melted coconut oil, and one part coconut butter in a small bowl, then drizzle over your cake. Top with slivered almonds and more cinnamon and holy cow you have reached perfection.
By the way, did I mention this cake is so healthy it could guiltessly be enjoyed for breakfast, and that each cake alone has 13 grams of protein!?
So trust me when I say: not sharing this would be cruel. Because this is one of those recipes that is just so decadent yet so healthy that it just begs to be enjoyed with a friend!
Coffee Cake for Two
- 1 scoop (33g) Vanilla Whey Protein powder
- 1 tbs coconut flour
- 1 tbs coconut sugar
- 1 tsp baking powder
- 1/8 tsp cinnamon
- 2 tbs egg whites
- 1 tbs melted coconut oil
- 1 tbs room temperature black coffee
- 1/2 tbs unsweetened almond milk
- 1 tbs coconut sugar
- 1/2 tsp cinnamon
Add protein powder, coconut flour, coconut sugar, baking powder, and cinnamon to a bowl and stir until combined. In another bowl, mix together egg whites, melted coconut oil, black coffee, and almond milk until completely combined. Spray two mugs or ramekins with nonstick spray. Add dry ingredients to wet and stir until smooth. In the bowl used for the dry ingredients, add coconut sugar and cinnamon and stir until combined. Scoop a spoonful of the batter into each mug, then sprinkle with some of the cinnamon mixture. Repeat until all the batter has been used. Top with any remaining cinnamon mixture. Microwave each mugcake for 45 seconds to one minute and 15 seconds, or until the top has set. Remove, top with whipped cream, coconut butter, or more cinnamon and enjoy! 🙂
Nutrition Information (from myfitnesspal.com)
(Yields 2 mug cakes)