I just want to be straightforward here. This recipe rocks.
It doesn’t get a lot better than this, folks. Coffee cake. In the microwave. Just for you.
AND it tastes so great that it could put an overpriced coffee chain restaurant that happens to rhyme with Shmartucks to shame. Ever been tempted by that seemingly harmless loaf in the glass case? Congratulations, you’re human.
Well that seemingly harmless loaf is actually really very bad for you. But let me turn that frown upside down! I come bearing a substitute that is at least 87x better than the Starbucks’s version. (Oops! I said the name. Sorry about that. I really ruined the surprise there.)
This coffee cake is vegan, gluten free, grain free, low carb, sugar free, soy free, ready in less than 3 minutes, and only 130 calories for the whole spankin’ thing.
Another bonus? (Yes, another one.) This can be enjoyed for breakfast alongside some cocomeal in your pajamas and fuzzy slippers. Can you do that at Starbucks? Not without some pretty speculating (but secretly jealous) stares you can’t.
But hey, if you don’t just want to eat this in the morning, it’s your call. If you want to make this at eleven o’clock at night while watching endlessly enjoyable reruns of House Hunters, no one is judging.
I mean, if I had to judge you in that scenario, I would judge you as being really smart and having a lot of common sense. Duh.
You think so, too? I am so glad to hear you have your priorities straight. I’m proud of you.
“All For One” Coffee Cake
Adapted from my “All for One” Peanut Butter Cake
Makes 1 serving
Nutritional Info
(Calculated with reduced fat coconut and egg replacer)
Serving size: entire cake (whole recipe)
Calories: 139
Fat: ~6 grams (healthy coconut and almond fats!)
Ingredients
For the crumb topping:
1 Tablespoon unsweetened shredded coconut (I used reduced fat coconut.)
1/2 Tablespoon almond meal
1 teaspoon applesauce
pinch salt
sweetener to taste (I used 1/2 packet of stevia.)
For the cake:
2 Tablespoons coconut flour
1/2 teaspoon baking powder
1/4 teaspoon cinnamon
2 egg whites OR 1 Tablespoon egg replacer plus 4 Tablespoons of water
1/4 cup applesauce
sweetener to taste (I use 1-2 packets of stevia.)
Directions
Mix all the ingredients for the cake in a bowl and stir until completely combined. Pour into a large, greased, microwave-safe mug and set aside.
Now mix all the ingredients for the crumb topping until completely combined, and sprinkle on top of the coconut flour mixture in the mug. Microwave for about 2 minutes, keeping a close eye on it to cook it shorter or longer as needed because microwave cooking times vary so greatly. (Just note: It took 2:30 in my microwave, but my microwave is older than I am.) Let cool for a few minutes.
I wasn’t supposed to eat the whole cake after I did the photo shoot. I took a few bites…then I took a few more…you get the picture. I have a feeling you may be doing that very soon, too. Right? Good.
Enjoy!
-Kelly M.
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{ 11 comments… read them below or add one }
Yum! I know how that it! One bite… then one more! I have learned that I cam not even taste it if I want to save it for later…
I’m too scared to try coconut flour again after my many failed attempts
Mine is pretty high calorie and tastes yucky 
Yum! Another one added to my Paleo pintrest board! Thanks!
I’m on Atkins and applesauce is a no-no right now – I was wondering if you could use coconut oil or canola instead and a whole egg instead of the whites?
In fact, I was wondering if you could do that for all your recipes using applesauce? And for the topping for this one I could substitute melted butter…
Your thoughts?
Okay I tried this with a few modifications – I used 1/4 cup Canola oil and 1/2 pat of butter, melted for the crumble. I also used a whole egg instead of 2 egg whites.
Also, used 1/2 tsp of cinnamon in cake and 1/8 tsp in crumble topping.
I sweetened using splenda
It’s a bit dry so next time I am going to try half almond meal and half coconut flour
TY for posting!
hehe how funny! I JUST made a dessert with coconut+almond meal crust….but your dish is definitely lower in sugar! Mine has kind of a lot in it, but it’s a once in a while thang
Your pics are getting beautifuller by the day Kelly!
i finally caved and bought coconut flour. the main reason? so i can try every recipe on this website!! hahaha
I just made this coffee cake and it was delicious! You’re right, I’ll never be tempted to buy one of those unhealthy Starbucks cakes after tasting this one. I followed your recipe exactly, but I can never get enough cinnamon, so I doubled the amount and it was perfect! Thank you for sharing such wonderful recipes.
Yay! Thank you so much for trying this recipe, and I am absolutely thrilled you enjoyed it!
Hey there! This recipe looks fantastic but I don’t have a microwave… Think it could be baked at 350 for like 15 minutes or so?
Thanks!
I think so… 15 minutes or so at 350 degrees should work just fine.
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