Espresso Tiramisu Mug Cake
A warm coffee-soaked sponge for one crowned with cool vanilla yogurt cream and cacao.
- Prep
- 5 min
- Bake
- 1 min
- Total
- 7 min
- Yield
- 1 mug cake
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 175 g
Whole batch (1 servings, about 175 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven Microwave on high · One 350ml microwave-safe mug
- 1
Whisk oat flour, half the yogurt, egg white, protein powder, allulose, half the espresso and baking powder in the mug.
- 2
Microwave 55-70 seconds until risen and barely set.
- 3
Dissolve the remaining espresso in 1 tablespoon hot water and spoon it over the cake.
- 4
Mix the remaining yogurt with vanilla and spread over the warm cake.
- 5
Dust with cacao and rest 1 minute before eating.
Doneness test
The rim is springy but the centre remains soft enough to absorb the espresso.
Cooling
A one-minute rest keeps the sponge tender while the cool topping settles.
Smart substitutions
Yogurt cream for mascarpone
Adds protein while dramatically reducing fat.
Texture: Tangier and lighter than classic tiramisu.
Egg white for a whole egg
Provides lift and protein with fewer calories.
Texture: Airier and less custardy.
Pro baking tips
- Stop cooking when the centre has just lost its wet shine.
- Use decaf espresso for an evening dessert.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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