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Snickerdoodle mug cake after microwaving, topped with cinnamon sugar.
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Snickerdoodle Mug Cake

This is the BEST Snickerdoodle Mug Cake! It's the perfect, quick dessert that requires only 5 minutes to make and is also dairy-free and egg-free! See notes below to easily adjust ingredients to make it gluten-free and nut-free.
Course Dessert, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1
Calories 457kcal
Author Rachel

Ingredients

  • 1 ½ tablespoon all-natural peanut butter *
  • ½ teaspoon vanilla extract
  • 6 tablespoons unsweetened non-dairy milk
  • 3 tablespoons coconut sugar
  • ½ teaspoon ground cinnamon
  • 6 tablespoons whole wheat pastry flour *
  • 1 teaspoon baking powder
  • pinch of salt

Instructions

  • In a 12 oz size mug, combine the peanut butter, vanilla extract and milk. Stir until completely smooth. A fork works well to whisk it all together.
    1 ½ tablespoon all-natural peanut butter, ½ teaspoon vanilla extract, 6 tablespoons unsweetened non-dairy milk
  • Add the sugar, cinnamon, flour, baking powder and salt and stir until combined. Careful not to over mix it, just until you can't see dry flour anymore.
    3 tablespoons coconut sugar, ½ teaspoon ground cinnamon, 6 tablespoons whole wheat pastry flour, 1 teaspoon baking powder, pinch of salt
  • Place in the microwave uncovered, cook for about 1 minute.
  • Sprinkle the top with some more cinnamon and sugar if you like. Serve immediately.

Notes

*In order to be nut-free, use tahini or sunflower seed butter.
*In order to be gluten-free, use a gluten-free flour. Our recommendation is oat flour but others may work.

Nutrition

Calories: 457kcal | Carbohydrates: 73g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Sodium: 654mg | Potassium: 443mg | Fiber: 7g | Sugar: 29g | Vitamin A: 360IU | Vitamin C: 7mg | Calcium: 396mg | Iron: 3mg