Vegan Coffee Cake in a Ramekin (single serve)

Looking for a quick, cozy treat that fits your dietary needs? This vegan allergy-friendly coffee flavoured cake in a ramekin is soft, packed full of coffee flavour, and made just for one—perfect for when you want something sweet without a whole tray of leftovers. It’s easy to make, totally plant-based, and free from the top 8 allergens (if using gluten-free flour add a tiny pinch of xantham gum). Best of all, it’s baked and served in the same ramekin!

There’s something deeply comforting about coffee flavoured cake—it’s like first thing in the morning in cake form! Also the aroma that fills the kitchen is so wonderfully uplifting and comforting. At the same time, coffee cake isn’t for everyone, it’s a little ‘grown-up’ in flavour and i’ve come across some people who know it just isn’t for them. That’s where this single serve coffee cake fits in – not only can you satisfy your coffee cake craving in a few minutes and just a ramekin to hand, but despite being dairy, egg and nut-free, this cake is just as delicious as any you may have come across before.

I’ve made my version nut-free, but if you like nuts walnuts would be the perfect addition. Why not add 3, roughly crushed to the batter for a proper traditional coffee and walnut cake version?

This little cake is:
✅ Vegan
✅ Nut-free, dairy-free, and egg-free
✅ Easily made gluten-free
✅ Made in one ramekin
✅ Ready in under 30 minutes

Whether you’re baking for yourself or someone with dietary restrictions, this recipe is a game-changer.

🌿 Why You’ll Love This Recipe

• Perfectly portioned: No need to bake a whole cake—this is ideal for one (or two, if you feel like sharing).
• Minimal clean-up: Mix it right in the ramekin!
• Customisable: Swap out flours, use different sweeteners, or have a simple topping for crunchy sugar rather than the suggested cappuccino buttercream
• Top-8 allergen friendly: No eggs, dairy, soy, nuts, or gluten (if using a GF flour blend).

Whether you’re baking for yourself or someone with dietary restrictions, this small-batch treat proves you don’t need eggs, dairy, or nuts to enjoy a delicious coffee cake.

Vegan Coffee Cake in a Ramekin (single serve)

a delightful, individual coffee cake with a creamy, coffee icing topped with a dusting of cocoa powder dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

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Ingredients Equipment Method

Ingredients

  

• 2 tbsp Self-raising flour
• 1 pinch bicarbonate of soda
• 1 pinch salt
• 1 tbsp caster sugar
• 1 tbsp oil
• 1 and ½ tbsp dairy-free milk
• 1 tsp strong black coffee
• For the icing:
• 1 tbsp margarine
• 6 tbsp icing sugar
• ½ tsp strong black coffee
• A sprinkle of cocoa powder

Equipment

• 1 ramekin and a small bowl and whisk to make the icing

Method

 

1. Preheat the oven to 180 degrees C
2. Place the flour, bicarbonate of soda, salt and sugar into the ramekin and mix well
3. Mix together the oil, milk and coffee and pour into the dry ingredients
4. Whisk to form a smooth cake batter, clean the ramekin edges and bake for 15-18 minutes until risen, lightly golden and a knife comes out clean.
5. Leave to cool. (At this point, if you have some coffee left it's nice to drizzle 1 tsp over the sponge to give extra flavour and keep the sponge nice and moist.)
6. To make the icing, whisk together the margarine, icing sugar and coffee
7. Spread over the cooled cake and decorate with a light dusting of cocoa powder for the cappuccino effect