Cappuccino Cake in a Mug

Cappuccino cake in a mug is going to be your favorite afternoon pick-me-up! Move over afternoon latte, we’re using our mugs for some cappuccino cake from here on out!

Well ok, both. We have enough mugs for both…

I’ve been obsessed with mug cakes since I first found out about them years ago. What’s better than a quick and easy cake recipe for one (or two people) and you don’t even have to turn on the oven?

While Chocolate Mug Cake will always have a special place in my heart, I love testing out new mug cake flavors!

There’s a market by me that has the most delicious cappuccino muffin. It’s one of my favorite treats to get and as simple as it is, I’m just in love with that fluffy, coffee flavored muffin.

I decided to try a quickie version with the same flavors and fluff. This microwave mug cake is the perfect at-home cappuccino cake to make and it only takes 2(ish) minutes!

If you love mug cakes, you have to try this 1-Min Quickie Chocolate Chip Cookie in a Mug, this Microwave Banana Mug Cake or this Microwave Funfetti Mug Cake! They’re so simple and delicious!

This Cappuccino Mug Cake is

• so simple to make in one bowl
• cooks in the microwave for just 1 minute and 30 seconds
• perfectly coffee flavored
• super fluffy and moist
• perfect for adding on fun toppings
• can be made into two servings or one larger one!

Ingredients for Cappuccino Mug Cake

Coconut Sugar. I love using coconut sugar because it has a rich, caramel flavor but if you don’t have it or don’t want to use it, you can sub in light brown sugar instead.

Cream. I use heavy cream for this recipe but you can really sub in any milk you like! Oat milk or almond milk would work just fine!

Oil. I’m using just a plain ol’ vegetable oil, but use whatever you have! Melted butter, avocado oil, or melted refined coconut oil would work here. Check out my favorite trick for How to Soften Butter!

Egg. Just one! I haven’t tested this with a flax egg or vegan egg so if you do any experimenting, let me know how it goes!

Almond Flour. I use blanched almond flour because it’s super fine and makes for a soft, fluffy cake. I haven’t tested it with any other flours so don’t know for sure how it will go if you sub in another flour.

Espresso Powder. Yay! This is what gives it that delicious coffee, cappuccino flavor! I think 1 teaspoon is a perfect amount but if you want more or less you can adjust it to your liking.

Baking Soda & Salt. For some baking magic!

Powdered Sugar. I did a little sprinkle of powdered sugar but you can put whatever you like on top! A dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of vanilla icing would all be great options!

How to Make this Cappuccino Cake in a Mug

In a medium bowl whisk together the coconut sugar, cream, oil, and egg for about 15 seconds. The mixture will look light a light brown and fluffy. 

Add the almond flour, espresso powder, baking soda and salt to the bowl. Whisk again until combined. 

Divide into two shallow mugs or ramekins. I use these wider, oversized mugs because it lets the mug cake rise and cook evenly.

Microwave each mug individually for 1 minute and 30 seconds. 

Once each mug cake is cooked and fluffy, sprinkle with powdered sugar and enjoy!

How to Store Leftovers

If you happen to have leftovers, you can cover the mug with plastic wrap and store it in the fridge for a few days. Reheat in the microwave and enjoy!