Whipped Coffee Cake

It’s the one year anniversary of Whipped Coffee going viral on the internet – so I knew I just HAD to make a whipped coffee cake! And this is not your average “coffee cake” – this is a super moist, super delicious muffin that that is jam-packed with rich coffee flavor, but also filled with feel-good ingredients.

This is a small batch recipe (only makes 3!) that is so simple and so easy, but will leave you with a super filling (and delicious) breakfast or dessert! Plus I top it off with whipped coffee, because like, how could I not?

Also through making this recipe I discovered that whipped coffee is a really bomb ass icing? Is this only a revelation for me? Plz let me know, I’ll just be here, eating my caffeinated icing cake.

But ok – about the recipe. The ingredients are INSANELY simple. Plus unlike a normal cake, you don’t have to worry about creaming or prepping or anything too labor intensive. You just mix the dry, whisk the wet, combine and done. Here’s the low down on what you’ll need for the actual cake:

• 3/4 cup oats, blended into fine oat flour (80g)
• 1/4 tsp baking soda
• 1 pinch of salt
• 1/4 cup drizzly almond butter (70g)
• 1/4 cup maple syrup (80g)
• 1 large egg room temperature, if possible
• 1/2 tsp vanilla extract
• 2 tbsp espresso or strongly brewed coffee

Now if you don’t have espresso, no worries, I gotchu. You can also just use brewed coffee. But if you don’t want to go through the effort of brewing a pot just to use 2 tbsp – you can take 2 tsp of instant coffee and combine it with 2 tbsp of warm milk. This will act just like the coffee in the recipe and still give you that amazing, rich coffee flavor!

Now onto the star of the show – the whipped coffee. If you missed this viral trend during the beginning of quarantine, don’t worry, it’s super simple to do, and also SO FUN.

The only things you need are:

• 2 tbsp instant coffee
• 2 tbsp granulated sugar
• 2 tbsp hot water around 180F
• A large whisk, a lotta arm strength and a lotta energy

To make whipped coffee you combine all these ingredients and whisk the hell out of it. Think whisking more than you even would egg whites. It’s a lot of work, but it comes together quickly, and you’ll be AMAZED at how well it holds its shape. I made a batch of whipped coffee “icing” early in the day and it kept its shape even six hours later! My mind was truly blown.

I recommend making your whipped coffee toping while your cups are baking. And if you are too lazy to do the whisking process yourself, no worries, an electric mixer works just as well too.

You can find my favorite electric mixer here.

And look how cute it will look in the end! Now all that’s left to do is pull your cups out of the oven and let them cool for 5-10 minutes before topping with the whipped coffee.

Now I prefer to eat my coffee cakes right out of the ramekins I bake them in (you can find the version I bought here) but if you are using a jumbo muffin tin, you might need to grease the tin before baking so that the cakes come out clean. Just a suggestion before baking!

After the cakes are out, all you need to do is top with the whipped coffee, then the (optional) powdered sugar, and you can dive in!

Let me know if you have any questions in the comments below, and as always, happy baking 🙂

https://youtu.be/gbRKVeptxis