In a hurry? How about a Gluten-Free Mug Coffee Cake for breakfast? It’s ready in less than five minutes and it’s pretty amazing if I do say so myself.
This gluten-free, dairy-free recipe serves up a quick and easy mug coffee cake for one. This means you don’t have to share. Just mix, microwave, and devour! It really is that easy, and it’s ready in minutes.
We aren’t very good at getting our lunches ready the night before, so we are often rushing to get ready in the mornings. Sometime I’ll turn to a mug breakfast cake, like this gluten-free mug coffee cake.
One of the many things I love about mug cakes is how easy they are to make. In less than five minutes you can have most mug cakes in the microwave. They only need to be microwaved for about a minute before they are cooked through. This particular mug cake was designed around coffee cake. It even has the nice, yummy crumble on top.
When I first tried mug cakes, I was skeptical. How can sixty seconds in the microwave possible deliver a fluffy, tender, cake? You will be surprised at the texture. It’s not egg-y or gummy. The cake fluffs up and has a similar texture to baked cakes.
The combination of vanilla, cinnamon, and brown sugar in this mug cake pairs well with coffee, tea, or your favorite glass of dairy-free milk. Not convinced yet? What if I told you this cake was moist, buttery, and crumbly? Be adventurous and give it a try. You won’t be disappointed.
You can see from the texture in the photo below that it has an incredible texture. I only wish I would’ve figured out how to make mug cakes when we were first diagnosed non-celiac gluten-intolerant. It would have saved me so much time.
This gluten-free mug coffee cake really is a great way to have a quick breakfast, or a yummy sweet treat. Because its single serving, it is also great for portion control. If you wanted to make this into a cinnamon roll cake, you could swirl the topping in and top it with a powdered sugar glaze.
Can I make this dairy-free?
Yes. Use dairy-free milk and dairy-free butter to make this gluten-free mug cake dairy-free.
If you like mug cakes, you might also like my Gluten-Free Chocolate Chip Mug Cookie or my Gluten-Free Chocolate Mug Cake. Both are simple, delicious, and single or double serving. If the kids have a birthday party to attend, I’ll often make the gluten-free chocolate mug cake and send it to the party with them.
Please stop back by and let me know what you think if you make this recipe!
Gluten-Free Mug Coffee Cake
This mug cake is ready in less than five minutes, tender, and scrumptious.
Ingredients
For the cake:
- 1 tablespoon butter, room temperature
- 2 tablespoons granulated sugar
- 1 egg yolk (or use the whole egg if you're doubling the recipe to make two)
- 2 tablespoons milk of choice
- 1/4 cup all purpose gluten-free flour blend (or Bob's Red Mill 1-to-1)
- 1/8 teaspoon gluten-free baking powder
For the topping:
- 1 tablespoon butter, room temperature
- 2 tablespoons all purpose gluten-free flour blend
- 1 tablespoon brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Place butter, sugar, and egg yolk in a medium sized microwaveable coffee mug. Mix with a fork until combined. Add in milk, flour, and baking powder. Mix until just combined.
- For the topping, in a separate small bowl mix together butter, flour, brown sugar, and cinnamon. Topping will be soft. Sprinkle chunks of topping on the batter in your mug.
- Microwave for 1 minute to 1 minute and 20 seconds until desired consistency is reached. If you like your cake moist and soft, I would only microwave your mug for 1 minute. If you like them a little crumblier, microwave your mug for 1 minute and 20 seconds. Remember that it will continue to cook a little after you take it out of the microwave. Let your cake cool before diving in.
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Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving:Calories: 418 Total Fat: 13g Saturated Fat: 8g Cholesterol: 34mg Sodium: 121mg Carbohydrates: 75g Sugar: 39g Protein: 3g
Kathy says
I’m assuming that you know that butter is dairy right? And you just meant a dairy free butter like Soy-free Earth Balance?
chrystal says
Hi Kathy,
I did mean dairy-free butter. Thank you so much for the catch. I’ve updated it.
Best,
Chrystal
Alura says
Ok i have tried other mug cake recipes, but this… this one takes the cake! I just made it and my husband came up and i gave him a bite lol, i HAD to share with him haha! Mmmmm he said it taste good! This is now my go to fast dessert! When we want a sugar rush! Lol yes odd, it is 11:46 pm hah, but i saw the recipe and had to make it, even as late as it is lol.
chrystal says
Oh my gosh! Thank you for the wonderful comment and for letting me know that you loved it. There are a few others on my blog that are just as tasty if you want to switch it up. The gluten-free vegan mug brownie is my current fav.
Thank you for stopping by!
Chrystal
Ellie says
Ick , too much flour in the topping.
chrystal says
So sorry to hear that you thought the topping had too much flour. Did you use my gf flour blend? and spoon it, not pack it? This recipe is one of my favorites, and I want you to enjoy it too. It shouldn’t of had too much flour. Thanks for giving it a try though.
Best,
Chrystal
Jt says
This was great! It’s just enough to satisfy a craving for a quick dessert. I added a pinch of cloves and nutmeg and it was delicious. Just like a slice of coffee cake. Thanks!
chrystal says
So glad you liked it! Than you for letting me know.
Best,
Chrystal
Nicole Perry says
Swirled extra cinnamon into the muffin and added walnuts to the streusel.
Used a brie baker to microwave it, because they tend to work better than coffee mugs, for 1:30.
The cake is light but the streusel is mush even after it’s done. Is definitely make this again but alter the topping.
chrystal says
Hi Nicole,
Thank you for stopping by and letting me know you like it! I’ve not had the problem with the streussle, it’s on the dryer side for me.
Best,
Chrystal
Abby E says
I am the only gf cf person in the family and have been craving coffee cake. i am also egg free but i used a half “Neat” egg and it worked great.
chrystal says
Hi Abby,
I’m so glad! Thank you for stopping back by and letting me know. I have a new mug cake (similar to this one) going live on Monday for Cinnamon Roll Mug Cake, on Monday.
Best,
Chrystal
Chelsey says
Just made this and it was amazing! Thanks for the reicpe.
chrystal says
So glad you liked it! Thanks for stopping by to let me know.
Best,
Chrystal
Dree says
First of all, THANK YOU!!
Second of all, THANK YOU!!!
Most of all, THANK YOU!!!!
Seriously, this was my lifesaver last night! I needed something baked and sweet and quick. This. I’ve had mug cookies/cakes before and this was by far the best one. I almost didn’t try your recipe because I didn’t want something “meh”. I’m so glad I went for it. I doubled the recipe since I was already making it, used organic Namaste brand gluten-free flour, Lakanto Monkfruit Sweetener (zero calories & carbs + bonus no artificial sweetener), added a splash of vanilla, gently stirred topping into batter, and baked a little longer because of size. Yummo!! Thank you, thank you, thank you!!! =D
chrystal says
So glad you like it. Thank you for letting me know.
Best,
Chrystal
Hannah says
um YUM!!!! I made a mug cake a few weeks ago and it was so gummy my hubby wouldn’t even eat it. This was delicious!!!! I think next time I’ll add some Saigon cinnamon to the cake mix, but dang girl, SO GOOD. Thanks!!
chrystal says
Hi Hannah,
I am so glad you like this mug cake! It’s one of my go-to mug cake recipes. Thank you for taking the time to stop back by and leave a review.
Best,
Chrystal
Paz Fae says
I made this recipe with dairy butter and Bob’s Red Mill 1-1 flour! Tt worked perfectly and the texture was wonderful!
chrystal says
Hi Paz,
I’m so glad you liked it. Thank you for letting me know.
Best,
Chrystal
Paz Fae says
this is my new favorite!!! i just made another batch of this recipe doubled, with 1-1 flour and soybean oil ! worked great !!
chrystal says
Hi Paz,
I am so glad you like it! Thank you for stopping by and letting me know.
Best,
Chrystal
Barbara says
I was looking for a gluten-free coffee cake recipe to celebrate National Coffee Cake Day on April 7th. I happily stumbled across this recipe after trying another that turned out flat and hard as a rock. This recipe was light and delicious! I’m now a fan and will be following many more recipes!
chrystal says
Hi Barbara,
Thank you for taking the time to stop by and leave a review. I am so glad you like it!
All my best,
Chrystal
Brandy says
This is the FLUFFIEST GF cake I have had in 10 years of being GF with Celiac… And I have been a cake baker for 35 years!! I used Bobs Redmill GF 1-1 as recommeded, Smart Balance DF spread, pure cane sugar, original Soy Milk. I then put out two ramikens that I laid a single layer of peaches in, and drizzled the batter for just ONE mug cake over both sets of ramikens with canned peaches (no juice). Then added the crumb mixture. It seemed like a skimp amount of batter, but boy it puffed up PERFECT light and fluffy with the 1min 20 second time, microwaving one at a time. The only thing I would change is the ratios on the crumb topping as it was slightly floury tasting… Using only 1 TBSP of flour and increase brown sugar to 2 TBSP.. Did the trick and made it just right! Thank you for the blessing of this awesomeness!! Would be perfect for a morning coffee with a loved one.
chrystal says
Awe, I’m so glad to hear it Brandy. Thank you for taking time to stop by and let me know you loved it. I love the addition of peaches. Sounds yummy.
Best,
Chrystal