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5 from 4 votes

Single-serving Crumb Cake

Prep Time5 minutes
Cook Time20 minutes
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: 1 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!

Nutrition

Calories: 209kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Sodium: 187mg | Potassium: 33mg | Fiber: 1g | Sugar: 16g | Calcium: 104mg | Iron: 1mg