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 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.
Table of contents
The ingredients you’ll need for this whipped coffee 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:
- 80 grams oats, (3/4 cup) blended into fine oat flour
- 1/4 teaspoon baking soda
- 1 pinch of salt
- 70 grams drizzly almond butter (1/4 cup)
- 80 grams maple syrup (1/4 cup)
- 1 large egg, at room temperature, if possible
- 1/2 teaspoon vanilla extract
- 2 tablespoons 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 tablespoons – you can take 2 teaspoons of instant coffee and combine it with 2 tablespoons 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 tablespoons instant coffee
- 2 tablespoons granulated sugar
- 2 tablespoons hot water, around 180°F
- A large whisk, a lotta arm strength, and a lotta energy
How to make the whipped coffee
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.
Pulling together this cake
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!
And that’s everything for this Whipped Coffee Cake!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Whipped Coffee Cake
Ingredients
- 80 grams oats, blended into fine oat flour 3/4 cup
- 1/4 teaspoon baking soda
- 1 pinch of salt
- 70 grams drizzly almond butter 1/4 cup
- 80 grams maple syrup 1/4 cup
- 1 large egg room temperature, if possible
- 1/2 teaspoon vanilla extract
- 2 tablespoons espresso or strongly brewed coffee
For the whipped coffee topping:
- 2 tablespoons instant coffee
- 2 tablespoons granulated sugar
- 2 tablespoons hot water around 180°F
- 1 tablespoons powdered sugar optional, for dusting
Instructions
- Preheat your oven to 350°F.
- In a small bowl, whisk together the oat flour, baking soda and salt.
- In a separate bowl, whisk together the almond butter, maple syrup, egg, espresso and vanilla.
- Add the dry ingredients in with the wet ingredients and whisk until a batter forms.
- Pour into 3 glass ramekins. A muffin tin will also work here too! Bake for 18-20 minutes at 350°F. Remove when the tops are domed and you can insert a toothpick and it comes out clean.
- While your cakes are baking, make the whipped coffee by whisking together the instant coffee, sugar and hot water. Whisk vigorously for several minutes (you can also use an electric mixer for this) or until you see the mixture lighten in color and stiff peaks form.
- Let the cakes cool slightly when they are out of the oven, then top with the whipped coffee. And you can dust with powdered sugar if you'd like!