Sweet Little Bluebird

Sharing a Little Happiness

Main navigation

Coffee & Kahlúa Crazy Cake (no eggs, milk or butter)

by · 60 Comments · Disclosure/Disclaimer · Privacy Policy

For this week’s Tried & True Tuesday, I am sharing a new flavor for the Crazy Cake recipe, Coffee & Kahlúa! I have BOTH the cake and mug cake versions for you!

I was busy in the kitchen on Friday, experimenting with the recipe for a party over the weekend.  I am so excited to share this new version – it turned out wonderful. Everyone loved the cake!  Just like the original, the cake turned out super moist and delicious. With a just hint of coffee and Kahlúa, it’s a yummy twist on the Great Depression era recipe.

Note: This is not a sponsored post, I have no affiliation with the makers of Kahlúa, I’m just a fan! 

Be sure to check out all of my Crazy Cake Flavors!

Coffee & Kahlúa Crazy/Wacky Cake

 

Ingredients

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 3/4 Cup brewed coffee (cold or room temperature)
  • 1/4 Cup Kahlúa
Directions
Preheat oven to 350 degrees F.Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour coffee and Kahlúa over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite chocolate frosting or sprinkle with powdered sugar. Enjoy!


FROSTING RECIPES

Tips

If you don’t have/like Kahlúa, use 1 cup of coffee.

You can double the recipe, just use a 9×13 baking pan.

You can also mix the batter in a bowl for neater, easier mixing AND for cupcakes (adjust baking time for cupcakes). Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients.

Although I have not used Gluten Free flour mixes for this recipe, many people have use it for the Original Chocolate Crazy Cake, and it turns out wonderful! “Yes it is yummy and very moist. It even works with gf flour mixes!”

 

{The tutorial picture above is from my original Crazy Cake post. The steps are the same. Instead of water in step 5, pour 3/4 cup of coffee and 1/4 cup of Kahlúa}
Next up, Coffee & Kahlúa Crazy Cake in a Mug!
Coffee & Kahlua Crazy Cake in a Mug

COFFEE & KAHLUA CRAZY CAKE IN A MUG

 

Ingredients
  • 5 Tablespoons flour (all-purpose)
  • 4 1/2 Tablespoon sugar
  • 2 teaspoons cocoa (unsweetened)
  • 1/4 teaspoon baking soda
  • Dash of salt
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon pure vanilla extract
  • 2 teaspoons vegetable oil (or canola)
  • 4 Tablespoons brewed coffee (cold or room temperature)
  • 1/2 Tablespoon Kahlúa
Directions
step-by-step photos below
Using a large microwave safe mug, spray the inside with non-stick cooking spray. Next, mix the first 5 dry ingredients in the mug.  After mixing well, make 3 depressions in dry ingredients.  Pour vinegar in one depression, vanilla in the other and the vegetable oil in third depression.  Pour coffee and Kahlúa over top.  Mix well until smooth using a fork.  Place in microwave and cook on high for *2 minutes, uncovered. Check with toothpick to make sure it comes out clean.  Be sure not to over cook!  Top with whatever you like – powdered sugar, frosting, chocolate chips, whipped cream. Enjoy hot or cold.

 

TIPS
Each microwave cooks differently, adjust time accordingly!  One person made the cake in 1 minute 40 seconds, and another in 1 minute 20 seconds.  If you overcook the cake, it may ruin it.  Be sure to watch as it bakes.
If you want a neater mug cake, mix the cake batter in a small bowl, then pour the batter in the mug.
You can add mini chocolate chips to the batter for a super rich chocolate cake…or do what I did, throw some on top after you make it, while it’s still warm!  Mmm, mmm good!
Coffee & Kahlua Crazy Cake in a Mug
The tutorial picture above is from the original Chocolate Crazy Cake in a Mug. The steps are the same.  In place of water, use 4 Tablespoons of coffee and a 1/2 Tablespoon of Kahlúa.

 

Thanks so much for stopping by!
Cheers!

Share
Pin
Tweet
Yum
Email
190K Shares

More great recipes

Subscribe

for your weekly recipe fix.

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Or, you can subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I made choc depression cookies, and they were great! I can no longer find the recipe. Does anyone know where I can find it?

    Reply

  9. I made this cake exactly as directed. It tastes just like chocolate cake- the coffee and Kaluha don't really come through. It's also a bit more dry than the other wacky cakes I've tried from you site (which are fantastic!). I am making a second cake today. Any suggestions to make this less dry/more coffee and Kaluha-ish? Thank you and Merry Christmas!

    Reply

  10. I made the crazy coffee cake in a mug and it was the best mug cake ever. So moist and delicious. I made it with coffee only since I don't know what kahlua is. Thank you very much for sharing this great recepie. Would pls do more crazy cakes like banana, apple, dates and caramel?

    Reply

  11. Delicious cake! I used my homemade Kahlua for this recipe. I also made the One Minute Frosting but used heavy cream and coffee extract instead for the frosting. My husband said it was a bit rich, he's not a huge fan of chocolate the way I am. I thought it was perfectly rich, full of flavor and moist.

    Reply

  15. Don't care for coffee. I know… Says hint of coffee. Could I split coffee and Kahula 50/50? I understand alcohol bakes out and it is flavor only. Just asking everybody's opinion. Thank you

    Reply

  20. I made these cupcakes last night for a party… as a gluten free dessert… and they were a smashing success!!!! I substituted with all purpose GF flour and they were super moist and rose just like cupcakes are supposed to! LOVE THEM!!! (Also doubled the batch. It made 30 cupcakes… and only took about 21 minutes to cook.)

    Reply

  22. Can't drink alcohol but going to use Kahlua flavored coffee. Hopefully it will come out good. Using for potlucks.

    Reply

  24. This was delicious and easy! I had all the ingredients and it came together quickly. Next time I will cut the baking time by a few minutes so it will be extra moist. Karen M.

    Reply

  27. Used bail instead and made it into cupcakes with lemon curd in the middle. V yummy! Exceeded my expectations! Not dry at all when eaten warm. Hope it tastes as good tmr am

    Reply

  32. Love these recipes, will definitely have to try them (all). I also like that it make a good "bake and take" in the tin foil pan. Pam

    Reply

  38. I was craving something chocolaty tonight, but had no eggs or butter, so I took to Pinterest and found this recipe. Mine turned out a little dry like others, but I think I can easily attribute that to haphazard measuring and over-cooking. I cooked mine for only 1min 15 secs and still think it was to long. All the same, two thumbs up for a simple recipe with a perfect proportion for one! I know it will turn out much better next time.

    Reply

  39. I was craving something chocolaty tonight, but had no eggs or butter, so I took to Pinterest and found this recipe. Mine turned out a little dry like others, but I think I can easily attribute that to haphazard measuring and over-cooking. I cooked mine for only 1min 15 secs and still think it was to long. All the same, two thumbs up for a simple recipe with a perfect proportion for one! I know it will turn out much better next time.

    Reply

  40. Thank god for this recipe! I tried a different kahlua cake recipe first and it turned out horribly! But this one turned out great and was a hit at the party I went to

    Reply

  41. I'm cooking this in the microwave right now! I used chai tea instead of coffee and sweetened cocoa. So excited to try it. Thanks for the recipe 🙂

    Reply

  43. Ahhh this is awesome. I needed a cake recipe for a friend who has an egg allergy has well and it just so happens that two of her favorite things are booze and coffee! One question…What kind of coffee did you use?

    Reply

  45. Thank you for this recipe. I use to make a cake with a similar flavor profile but it used box cake mix and I don't use those anymore. So glad to be able to make it again.

    I added 1/2 tsp of cinnamon and it was perfect. Love the size of the cake. Perfect for a small family.

    Reply

  47. Awesome idea for the little microwave cake. I just made it. It's a bit dry though. Yours looked very moist. Im not sure if it had anything to do with me not having any vinegar, so I skipped that step. Maybe 2 mins was to long in my microwave. Thanks for the awesome tips:) I'm glad ur daughter could finally have real cake:)

    Reply

    • Hi there! I think you should give it another try – but this time BE SURE to add the vinegar! The vinegar is a key ingredient to make it moist and rise. And yes, you may want to adjust your cooking time. Many people have said their microwaves cooked the cake in under 1 min 30 secs. Thank you so much for the visit! Hope you have a wonderful day!

      Reply

Subscribe

Get the Sweet Little Bluebird Newsletter!

Share
Pin
Tweet
Yum
Email
190K Shares