“All for One” Coffee Cake

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.

5 from 1 reviews
“All for One” Coffee Cake
 
Prep time
Cook time
Total time
 
Serves: 1 serving (for you!)
Ingredients
For the crumb topping:
  • 1 Tablespoon unsweetened shredded coconut (I used reduced fat coconut.)
  • ½ Tablespoon almond meal
  • 1 teaspoon applesauce
  • pinch salt
  • sweetener to taste (I used ½ packet of stevia.)
For the cake:
  • 2 Tablespoons coconut flour
  • ½ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 2 egg whites OR 1 Tablespoon egg replacer plus 4 Tablespoons of water
  • ¼ cup applesauce
  • sweetener to taste (I use 1-2 packets of stevia.)
Instructions
  1. 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.
  2. 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.
Nutrition Information
Serving size: 1 recipe Calories: 139 Fat: 6 grams

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.

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Comments

  1. says

    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?

    • says

      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!

  2. says

    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!

  3. Kerry says

    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.

  4. JB says

    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!

  5. Monica says

    I don’t have a microwave. Have you ever made this in a regular oven? If so, what temp and time? Thanks.

    • says

      Hi Monica! Although I have not tried it, I am sure you could make it in the oven. Just bake at 350 for about 10 minutes- it’s done when a toothpick inserted in the center comes out clean. Hope this helps!

  6. Kristin says

    Wow, this recipe looks fantastic! You are amazing! Does it taste like coffee though? It doesn’t look like you added any coffee flavoring in it so I’m wondering how it would taste?

  7. Charissa says

    This is GREAT! Usually microwave cakes are… ok, but not super tasty or good texture-wise. This one though? Texture is great (didn’t know coconut flour could be this nice) and it tastes absolutely lovely. I might just have to make another one later today…

    Thanks for the recipe!

  8. says

    Kelly, I think I love you.

    That may be taken in a creepy way. So not really. But you’re awesome! Thanks so much for this recipe! I know what I’m having for breakfast tomorrow!

  9. April says

    Does making this with egg replacer make a big difference? In my experience coconut flour doesn’t do well without eggs… it would be really great if it did work though… Thanks!

  10. Shelby says

    Love the recipe!
    Every other “health” cake recipe I made tasted like a bland eggy soggy mess. This was a delicious fluffy coconut delight.

  11. rachel says

    Ok, I had to review because it was horrible.
    The cake came out doughy, and the flavour was so chemically.
    I don’t know if it was the stevia, or the egg replacer (I made the vegan one).
    But it was horrible. So much so, Im honestly rethinking making those pancakes on this site.

  12. Robert says

    This is the first cake I ever baked that wasn’t out of a box, but I just lost 25 lbs and I’m very picky what I eat now. I skipped the topping and just made the coffee cake (with Stevia) which came out perfectly. I can’t believe I don’t have to give up coffee cakes and sweet rolls!!!

    • Renee says

      didn’t mean to post twice, didn’t think the first one went through. oh well it deserves two bravos!

  13. Hannah says

    I just made this! I used a teaspoon of some thin maple syrup to sweeten it a bit and I only used 1 egg white cause using two seemed like a waste. I cooked just the cake part and then put a bit of peanut butter and sliced almonds on top afterwards instead of the crumble. Peanut butter pairs very well with this cake! It was good, and VERY filling.

  14. Jessica says

    i love this recipe!! I have always used a little more applesauce and a tiny bit of coconut sugar. Yesterday I tried it with puréed pumpkin instead of applesauce and pumpkin pie spice instead of cinnamon… It is amazing!!! I used 1/3 cup pumpkin. My baby is grain free and this is 1yr old approved

    • Dulcie de Kock says

      I love how you added pumpkin, Jessica; what a seasonal substitution! A big woo-hoo to gaining the baby seal of approval! It’s good to know that Foodie Fiasco can please a variety of demographics;-) Thank you, and your 1yr old, for your support!

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  1. […] Peach & Coconut Chicken: I love peach and coconut so this combination sounds like perfection! Foodie Fiasco~All for one Coffee Cake: Minus the sweetener this recipe is Paleo and looks amazing! PaleOMG~Sugar Detox Carrot Cake […]

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