Gluten Free Coffee Cake in a Mug (Microwave)

One of my Twitter followers recently asked me for a gluten-free coffee mug cake recipe. I had never heard of a such a thing! So, curiosity got the best of best of me, and I had to get right on it. After a little research, I discovered that most recipes are actually a coffee cake though you can make other cake recipes in a mug. I thought how great for those that are the only ones in their household that are gluten free to have their very own personal gluten free coffee cake, in minutes!

I attempted 4 different recipes. I tried making this with applesauce first, and it turned out too gummy. My third attempt was with milk and half an egg. That was way too much egg. The recipe below, my second attempt, using non-fat milk turned out the best. I almost inhaled it! It really turned out great, and my husband agreed. I’m sure it would turn out even better with whole milk. However, if needed, a non-dairy milk should work alright, as well.

I also experimented with different ratios of flour to butter and brown sugar for the cinnamon streusel topping. I found that the more moist the streusel is, the better the cake, however, it turns out a less attractive presentation. I went for a happy medium. If you don’t care what yours looks like, leave out 1/2 tablespoon flour, and just make sure your butter is very cold, and you cut the butter in quickly, to prevent softening. This way you’ll want to roll over and die. It’s heaven in minutes! Enjoy.

Note, the picture may not be very attractive, but I wanted to show you the texture of the cake. Hope it looks good enough to eat!

Gluten Free Coffee Coffee Cake in a Mug


Prep Time: 20 minutes

Cook Time: 2 minutes

Yield: Serves 1

Gluten Free Coffee Coffee Cake in a Mug

The perfect coffee cake with streusel topping, made egg-free, and portioned for one!


  • For the Coffee Cake:
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons granulated sugar
  • 1/4 cup + 2 tablespoons Carla's All-Purpose Gluten Free Flour Blend recipe
  • 1/4 + 1/8 teaspoons gluten-free baking powder
  • Pinch of salt
  • 3-1/2 tablespoons non-fat milk*
  • 1/8 teaspoon pure vanilla extract
  • For the Streusel Topping:
  • 1-1/2 Tablespoons Carla's All-Purpose Gluten Free Flour Blend recipe
  • 1-1/2 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1-1/2 tablespoons cold, unsalted butter
  • Oil for mug
  • For the Coffee Cake:
  • 1 tablespoon + 1 teaspoon unsalted butter, softened
  • 2 tablespoons granulated sugar
  • 1/4 cup Carla's All-Purpose Gluten Free Flour Blend recipe
  • 1/4 teaspoon gluten-free baking powder
  • Pinch of salt
  • 2 tablespoons + 1 teaspoon non-fat milk*
  • 1/8 teaspoon pure vanilla extract
  • For the Streusel Topping:
  • 1 tablespoon Carla's All-Purpose Gluten Free Flour Blend recipe
  • 1 tablespoon light brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon cold, unsalted butter
  • Oil for mug


    To Make the Cake:
  1. Oil an 8 or 12-ounce coffee mug; set aside.
  2. In a small bowl, cut butter into sugar with a fork until thoroughly incorporated.
  3. In a separate bowl (a little larger than a cereal bowl), whisk together the flour blend, baking powder and salt. Add the butter/sugar mixture, milk, and vanilla. Stir until incorporated.
  4. Spoon the mixture into the mug.
  5. To Make the Streusel Topping:
  6. In a separate bowl, combine the flour blend, brown sugar, and cinnamon. Cut the butter into the dry mixture using a pastry cutter or two knives until the size of peas form. Set aside 1 – 2 tablespoons.
  7. Add some streusel topping to the top of the batter in the mug. (It may appear too much, but it will distribute itself throughout the cake.)
  8. Cook in the microwave for 60 seconds. Add the reserved topping. Cook for an additional 20 seconds. Then cook in 10-second intervals until it stops falling when you stop the microwave, a total of 90 - 100 seconds. Serve warm.


* Milk may be substituted with applesauce, though it makes it gummy. I suggest trying a high protein milk instead, if you're dairy-free.

Because the streusel topping moves downward, coating the sides of the cup as the cake rises, I like to reserve about 1 - 2 tablespoons of the topping and add it after the cake cooks for about 60 seconds, then return it to the microwave to cook completely in 10 seconds intervals.

Visit Carla’s Gluten Free Online Store.

12 Replies to “Gluten Free Coffee Cake in a Mug (Microwave)”

  1. I made this tonight using the suggestion of saving half the streusel and adding it after 60 seconds of cooking. I added a tablespoon of frozen blueberries with half the streusel, microwaved it for 70 seconds, and then added another tablespoon of frozen blueberries with the remaining streusel on top. After microwaving for an additional 30 seconds, I had a fabulous blueberry coffee cake. Thank you so much, Carla, for this great recipe!

  2. Oh this looks marvelous – I love the comment to add blueberries too! YUM. I am the only GF one in the house, well, my fussy toddler is too – but, sometimes Momma needs a treat! How fun! This could make a nice gift for my GF sister too – instead of cookies in a jar, coffee cake in a mug…. Need to look out for some nice mugs for Christmas gifts… Thanks

  3. Heaven in a cup!! I used Rice Dream rice milk and added some fresh blueberries before the topping. Thank you, will make often……yum :))

  4. This cake was delicious. I have always loved baking and trying new recipes until going GF a few months ago. I rarely find anything that tastes like the “real stuff.” However, this isn’t the healthiest recipe. I have already learned that GF and healthy baking is a hard combination to perfect. Have you tried any lower calorie versions of this recipe? If I can resists eating one every night, I might be okay. lol. Thanks so much!

    1. Hi Ashley,

      Yes. I agree. Gluten free cake, etc. is not made to be consumed daily. I often use xylitol (a birch derived one) for most of my personal baking. That definitely cuts back on some of the carbs. In addition, substituting a bit of the rice flour with almond flour helps, as well, though it makes it a little bit heavier. It’s delicious, though! You end up with a higher protein flour, which equates to less carbs. Enjoy…on occasion! :-)


  5. I haven’t had dessert cake since I went GF last October, and for some reason was really craving it tonight. I remembered the ease of the microwaved mug technique, and used another site’s recipe. It turned out really well, so I started dreaming of the possibilities- and my brain automatically turned to coffee cake. I can’t wait to try this! I really like the addition of a streusel topping- without it, it’s just another cake with raisins, eh? :-)

  6. What temp would you bake it at and for how long in the oven. I don’t use microwaves due to safety for my family and my food. Thanks in advance! :-)

    1. Hi Carrie,

      I wouldn’t suggest baking this recipe, as it is designed for microwaves only. That is the reason eggs do not work in it well. It’s not the ideal gluten free coffee cake. For a fantastic one to bake, try my or my Gluten Free Apple Coffee Cake Recipe at Gluten Free Coffee Cake Recipe: These are both wonderful. You can make them in smaller portions if you’d like and then bake for a shorter time.

      Thanks for writing me!

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