How to make a soft and moist Espresso Coffee Eggless Mug Cake! Ready in one minute in the Microwave, this is the perfect Autumn cozy treat that everyone will love.

The other Eggless Mug Cakes you can find on my channel:

► CHOCOLATE NUTELLA EGGLESS MUG CAKE: [ Ссылка ]
► EGGLESS COOKIE MUG CAKE: [ Ссылка ]
► CINNAMON APPLE MUG CAKE: [ Ссылка ]

► I've used a 800 Watt Microwave. If you have a Microwave with higher/lower wattage, you have to reduce/increase the cooking time for few seconds.

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Video Gear Used For This Video:

Camera:
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Tripod:
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Lighting:
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Kitchen Tools Using In This Video:

Moka Pot:
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INGREDIENTS:
1 serving (I used one cup 250 ml-1 cup)
I've used a Microwave 800 Watt power. If you have a Microwave with higher/lower wattage, you have to reduce/increase the cooking time few seconds less/more.

- 4 tbsp (37 g) all purpose flour
- 3 tbsp (40 g) caster sugar
- 1/4 tsp baking powder
- 18 g (1+1/2 tbsp) vegetable oil
- 32 g (2 tbsp+1 tsp) hot Espresso coffee*
- Unsweetened whipped cream (optional for garnish)

►* SUBSTITUTE for Espresso coffee: 2 1/2 tsp Instant Espresso Powder + 32 g (2 tbsp+1 tsp) hot water

INSTRUCTIONS:

1. In a mug (250 ml - 1 cup) mix together flour, sugar and baking powder.
2. Add oil, Espresso and mix until smooth.
3. Cook in the Microwave for 55 seconds.
4. Cool it down if you want to frost it with some unsweetened whipped cream.
5. You can store leftover mug cake at room temperature covered with plastic wrap for 2 days.

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