With thick, crumbly topping and super moist cake, it's hard to resist a piece of good coffee cake. Now, with this single-serve coffee cake, you won't have to!

Full of protein and fiber, but with 1/3 the carbs and 5 times more protein than the same serving of coffee cake, this recipe makes for a fantastic breakfast, snack or dessert. The cake is super moist, the topping is thick and crumbly, and you can either divide the recipe to make two small cakes or one bigger cake.

Either way, there's no way you won't fall in love with it!

Important Information

Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Yield: 1 serving (entire recipe)

Nutrition

Serving Size: 1 serving (entire recipe)
Calories: 320
Fat: 10 grams
Carbohydrates: 28 grams
Protein: 27 grams

Ingredients

Cake

1 large egg white
2 tablespoons (15 ml) sugar-free maple syrup
2 tablespoons (14 grams) coconut flour
3 tablespoons (21 grams) - PEScience Gourmet Vanilla protein powder
2 tablespoons unsweetened applesauce
2-3 tablespoons unsweetened cashew or almond milk
1/4 teaspoon cinnamon
2 packets no-calorie sweetener
1/2 tablespoon (7 grams) light butter, melted
1/4 teaspoon pure vanilla extract
pinch salt

Topping

1/2 tablespoon (7 grams) light butter
1 tablespoon (5 grams) quick cooking oats
1 tablespoon (5 grams) - PEScience Gourmet Vanilla protein powder
5 grams coconut flour (shy tablespoon)
1 teaspoon (4 grams) brown sugar
1 packet no-calorie sweetener
pinch salt

Instructions

In a small bowl, combine all ingredients for the cake, start with just 2 tablespoons of milk. Stir to combine, and add 1 more tablespoon of milk if it’s too thick – consistency will vary based on the protein powder you use. If using PEScience, you’ll need 3 tablespoons. The batter should look like a thick pancake batter.
In a separate bowl, combine all the ingredients for the topping. Mix using a spoon or spatula until crumbly.
Spray a microwaveable bowl or ramekin with cooking spray, and add your batter, topping with the crumble mixture. If you’re creating two cakes with the recipe, evenly divide both the batter and crumble topping between 2 bowls.
Microwave for 2-3 minutes. After 2 minutes, check for doneness every 30 seconds. The cake should be moist in the center and just a little drier on the edges. It shouldn’t take more than 3:30 seconds when making one large cake. Two small cakes should only take 2 minutes each.*
Allow to cool before serving, and enjoy! Try making ahead of time and chilling it for a few hours in the fridge before eating – it is amazing when cold!

* Cook time will vary based on the wattage of your microwave.