Snickerdoodle Mug Cake
Warm, soft, super fluffy & cinnamon-y Snickerdoodle Mug Cake ready in minutes. Perfect for when you need a single-serving sweet treat fast!
Snickerdoodle Mug Cake. Brought to you today by those sudden urges for a cake-y type treat that you always get when you have no cake-y type treats in the house. And that my friends is a regular occurrence here.
PREP TIME:- 5 mins
COOK TIME:- 1 min
TOTAL TIME:- 6 mins
SERVINGS:- 1 serving
CALORIES:- 520 kcal
WATCH RECIPE VIDEO
Credit:- A Virtual Vegan
INGREDIENTS
For the mug cake
▢1½ tablespoons nut/seed butter or oil of choice ,see notes
▢¾ teaspoon vanilla extract
▢4 tablespoons milk of choice , (only use 3 tablespoons if you use oil instead of nut butter)
▢3 tablespoons / 38 grams sugar , any will do
▢6 tablespoons / 54 grams all purpose flour , (plain flour in the UK). Spelt flour will work too. For gluten-free see recipe notes.
▢¼ teaspoon baking soda , or baking powder
▢1 small pinch salt
▢½ teaspoon ground cinnamon
Cinnamon sugar for sprinkling
▢1 to 2 teaspoons sugar
▢1 big pinch ground cinnamon
INSTRUCTIONS
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In a roughly 12oz/350ml size mug, add the nut butter or oil, vanilla extract, milk and sugar. Stir until combined and smooth. You might need to squish the nut butter about a bit with the back of the spoon to break it down.
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Add the flour, baking soda, salt and cinnamon and stir until combined. Don't over mix it. Just keep going until you can't see any dry flour anymore, making sure to reach right down into the bottom of the mug as you stir.
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Put in the microwave leaving it uncovered. I recommend sitting the mug on a small plate the first time you make it in just in case you get the mug size a bit wrong and it overflows.
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The first time you cook it there will be a little trial and error because all microwaves are different. I suggest cooking it on full power for 1 minute (50 seconds if you used oat flour) then check it and cook in 5 second increments after that until done. My microwave is 1200w and takes 1 minute 5 seconds. You will know when it is ready because it will have puffed up in the mug, almost to the top. The top of the cake will be slightly damp (because it's microwaved), but if you give it a little poke with a fork you should see fluffy sponge underneath.
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Sprinkle generously with the cinnamon and sugar before eating immediately. A dollop of dairy-free vanilla ice cream is highly recommended!
NOTES
- *Nut butter is my "fat" of choice in this recipe because it gives the mug cake more flavour than oil does. Any nut or seed butter is ok to use. Please note though that if you use peanut butter you will be able to taste peanuts in the finished mug cake. Almond or cashew butter aren't as strongly flavoured so work best to keep the cinnamon flavour prominent. If you choose to use oil, any liquid oil is fine, except for extra virgin olive oil because of its strong flavour. You can also use coconut oil but melt it before measuring.
- To make the mug cake gluten-free use certified gluten-free oat flour in place of the all purpose flour but you will need to increase the amount to ½ cup / 50 grams. You will likely need less liquid too, so start off with only 2 tablespoons of milk, then add extra if you need to when mixing. You are looking for a thick cake batter texture.
- Like any cake-y type recipe it's important not to over-mix. Stir it up until you can no longer see any dry flour and most of the lumps are worked out. Some small ones are fine.
- Pop a plate under the mug in the microwave just in case it overflows.
- Eat it immediately. As with all mug cakes, you can't leave them hanging around after cooking. They are designed to eat right away.
- It's better to slightly under-cook it than over-cook it so err on the side of caution the first time you make it. All microwaves are slightly different and the cooking time is just a guide.
NUTRITION
Serving: 1serving
Calories: 520kcal
Carbohydrates: 90g
Protein: 12g
Fat: 13g
Saturated Fat: 3g
Sodium: 359mg
Potassium: 214mg
Fiber: 4g
Sugar: 45g
Calcium: 10mg
Iron: 3mg
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