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Justine Doiron

just real good food

Baking + Sweet, Cakes, Dairy Free, Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegetarian · March 7, 2021

Whipped Coffee Cake

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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 🙂

Watch the recipe video here:

https://youtu.be/gbRKVeptxis
Whipped Coffee Cake Recipe

Whipped Coffee Cake

This small-batch recipe makes three perfectly small coffee cakes that taste JUST like whipped coffee! This gluten free, dairy free recipe is rich, moist and the best breakfast muffin on the internet. Plus it has the caffeine baked right in, so what's not to love?
Print Recipe Pin Recipe
Prep Time:5 minutes mins
Cook Time:20 minutes mins
Course: baking, Breakfast, Dessert, Snack
Cuisine: American
Keyword: baking, breakfast, cake, coffee, dairy free, gluten free, oats
Servings: 3 cakes

Ingredients

  • 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

For the whipped coffee topping:

  • 2 tbsp instant coffee
  • 2 tbsp granulated sugar
  • 2 tbsp hot water around 180F
  • 1 tbsp powdered sugar optional, for dusting

Instructions

  • Preheat your oven to 350F.
  • 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 350F. 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!

Posted In: Baking + Sweet, Cakes, Dairy Free, Gluten Free, Recipes, Snacks + Sides, Special Diets, Vegetarian

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