Clearly I discovered how to make delicious crumb topping and became completely obsessed. I made coffee cake and banana bread crumb muffins, and of course I wasn’t about to close this chapter without making something single-serving AND crumb-ilicious.

So here you go! Now we can have those yummy crumbs with minimal commitment to leftovers.

Those crumbs are best fresh out of the oven anyway.

So this is a good one, I may have made 3 in one week already, which kinda defeats the purpose but… oh well.

Hope you love and please let me know what you think!

Print Recipe

5 from 4 votes

Single-serving Crumb Cake

Prep Time5

Cook Time20

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: coffee cake, crumb cake, crumb topping, easy recipes, gluten-free, low sugar, mug cake, plant-based, single-serving, vegan

Servings: cake

Calories: 209kcal

Equipment

Small ramekin (mine is 1/2 cup)

Ingredients

1 tsp oil (5 g)
2 tbsp (nut) milk (30 g)
2 tsp sugar (8 g)
1/4 tsp vanilla extract
2 tbsp flour (15 g) gf all purpose if desired
1/4 tsp baking powder
pinch of salt

Crumb topping

2 tsp brown/coconut sugar (8 g)
2 tsp flour (5 g) gf all purpose if desired
dash of ground cinnamon
1 tsp oil (5 g)

Instructions

To make the crumb topping, mix brown sugar, flour, cinnamon. Add oil and combine. Refrigerate while prepping the cake batter.
Preheat oven to 350F and grease your ramekin.
In a small bowl blend oil, milk, vanilla. Add flour, baking powder, pinch of salt and whisk to combine (don't overmix). The batter should be pour-able, if not, add more milk 1 tsp at a time until it is.
Pour cake batter into ramekin and top with the crumb topping.
Bake 20 minutes and enjoy!

Notes

If you want a very sweet cake, use 1 tbsp sugar for the cake batter. This recipe is totally “dessert sweet” as written though.
If you want a quick icing, combine 1 tbsp powdered sugar with 1 tsp maple syrup, drizzle!