Throwback Thursdays: Single-Serving Coffee[cup]cake

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Updated photos and an updated recipe for today’s throwback!

Throwback Thursdays: Single-Serving Coffee[cup]cake

The revised recipe is admittedly a little less healthy than my original, but it is a lot tastier thanks to the addition of coconut oil and double the crumb topping.

I subbed out half of the applesauce for coconut oil, and just added a bit more Greek yogurt to fill in the gap. I also decided to double up on the crumble topping ingredients because, let’s be honest, that’s the best part of a coffee cake, right?!

Throwback Thursdays: Single-Serving Coffee[cup]cake

What remains the same is a soft, spongy, & lightly-sweetened whole wheat “cake” baked in a coffee cup and worthy of a special breakfast-for-one. I have not tried using the microwave for this recipe, but of course it would work; just be cautioned that the resulting texture might be less light & fluffy.

Half of the appeal of this recipe (for me, at least) is eating the cake out of a coffee cup, but you could certainly run a butter knife around the edges once cooled and wrap the cake in foil or paper towel to eat on the go.

Throwback Thursdays: Single-Serving Coffee[cup]cake

Throwback Thursdays: Single-Serving Coffee[cup]cake

by Lauren Zembron

Prep Time: 2 minutes

Cook Time: 15 minutes

Keywords: bake breakfast dessert snack cake

Throwback Thursdays: Single-Serving Coffee[cup]cake

Ingredients (1 serving)


  • 1/2 Tbsp virgin coconut oil, melted
  • 1/2 Tbsp unrefined cane sugar (or 1 Tbsp for a sweeter cake)
  • 1 egg white
  • 2 1/2 Tbsp plain 2% Greek yogurt
  • 1/8 tsp pure vanilla extract
  • 1/4 cup whole wheat pastry flour
  • 1/4 tsp baking powder
  • tiny pinch salt

Crumble Topping:

  • 2 1/2 tsp virgin coconut oil, melted
  • 2-3 Tbsp whole wheat pastry flour (start with 2 Tbsp, add a bit more if the mixture is too wet)
  • 2 tsp brown sugar
  • 1/2 tsp ground cinnamon


Preheat oven to 350°F. Lightly grease an oven-safe 6 oz coffee cup.

For the cake: In the bottom of the cup, stir together the melted coconut oil and sugar until well-combined. Using a fork, whisk in the egg white. Whisk in the yogurt and vanilla extract. Stir in the 1/4 cup flour, baking powder, and salt just until combined. Don’t overmix.

For the crumble topping: In a small bowl or ramekin, stir together the coconut oil, flour, brown sugar, and cinnamon until crumbly. Sprinkle evenly over the batter in the cup.

Place filled cup in the oven and bake for about 15 minutes, or until a toothpick inserted into the center comes out mostly clean.

Carefully remove coffee[cup]cake from the oven and let cool for a couple of minutes before devouring.

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