Have dessert ready in minutes with my super quick & easy Snickerdoodle Mug Cake. It’s soft, fluffy & cinnamon-y & perfect for when you want something sweet without making a full-blown dessert!
You know those times when you suddenly get the urge for dessert, and it’s late and you have nothing ‘nice’ in the house at all?
We’ve all been there and it’s super frustrating. “Hangry” doesn’t even touch it.
Well guess what? This Snickerdoodle Mug Cake and my Chocolate Chip Cookie in a Mug are here to save the day! Think of them like Superman in a mug…without a cape…and made of cake or cookie…
Ok that analogy didn’t work
Feed me Snickerdoodle Mug Cake and I’ll shut up.
Until now, when we have wanted a quick sweet, cinnamon hit, there has been my Cinnamon Roll in a Mug. Boy that recipe is unbe-liev-ably popular. Like ridiculously so. I think about 60% of my website’s traffic comes from that recipe alone. But, even though it’s quick, it still takes a little effort as you have to mix the dough, roll it out, sprinkle it, roll it up etc before microwaving it.
This Snickerdoodle Mug Cake gets mixed up right there in the mug you are going to cook it in and eat it from. It takes longer to get the ingredients out of the cupboard than it does to mix it up and cook it. It’s like super-hero dessert and it’s my current favourite vegan mug cake obsession.
This is why it’s my favourite:
- It tastes amazing. Warm, soft, sweet, cinnamon-y
- It’s made all in the one mug – no separate bowl for mixing (or eating)
- There are no weird ingredients, just regular pantry items
- It cooks in 1 minute (give or take a few seconds)
- It’s oil-free
- There’s a gluten-free option
Serve this Snickerdoodle Mug Cake just as it is, warm from the microwave. Or top it with a dollop of vanilla ice cream, or even better a dollop of So Delicious Snickerdoodle Ice Cream ???? Oh my word…..that would be Snickerdoodle heaven ❤️
Now I know I’ve gone a little “Snickerdoodle crazy lady” of late. Actual Vegan Snickerdoodles, followed by Snickerdoodle Dessert Hummus, followed by this here Snickerdoodle Mug Cake. All in pretty close succession.
Please remember though, that I didn’t even know that Snickerdoodles existed until pretty recently, and having gone the first 40 (something) years of my life without them, I am going to make pretty darn sure I make up for lost time.
So tell me, what can I snickerdoodle next? ????
For more vegan mug cake recipes check out these great options:
And if you love this recipe, please do checkout my cookbook, and subscribe to my email list for a fabulous FREE eCookbook featuring my top 10 recipes. Being on the list means you will be first to see my new recipes and you’ll be kept in the loop on all things new and exciting too!
Snickerdoodle Mug Cake
Ingredients
- 1½ tablespoons almond butter , or cashew butter, or sun butter if you need it to be nut-free
- 1½ tablespoons aquafaba , liquid from a can of chickpeas
- 1½ tablespoons maple syrup
- ¾ teaspoon vanilla extract
- 3 tablespoons milk , of choice
- 2 tablespoons sugar , plus a little more for sprinkling
- ¼-½ teaspoon cinnamon , depending how much you like
- 6 tablespoons all purpose flour , I use unbleached
- ¼ teaspoon baking soda
- 1 small pinch salt
For Gluten-Free
- 1 tablespoon almond butter , or cashew butter, or sun butter if you need it to be nut-free
- 1 tablespoon aquafaba , liquid from a can of chickpeas
- 1 tablespoon maple syrup
- ¾ teaspoon vanilla extract
- 2 tablespoons milk , of choice
- 1½ tablespoons sugar
- ¼-½ teaspoon cinnamon , depending how much you like
- 8 tablespoons / ½ cup oat flour , very finely ground & made from gluten-free certified oats
- ¼ teaspoon baking soda
- 1 small pinch salt
Instructions
- In a roughly 12oz/350ml size mug, add the nut butter, aquafaba, maple syrup, vanilla extract and milk. Stir until completely smooth. You might need to squish the nut butter about a bit with the back of the spoon to break it down.
- Add the sugar, cinnamon, flour, baking soda and salt and stir until combined. Don't over mix it. Just keep going until you can't see any dry flour anymore. Be sure to reach right down into the bottom of the mug as you stir.
- Put in the microwave leaving it uncovered. The first time you cook it there will be a little trial and error because all microwaves are different. In my 1200 watt microwave it takes 1 minute 5 seconds for the cake made with all purpose flour and 50 seconds for the one made with oat flour. You will need to adjust slightly to suit. I suggest going for 1 minute to start with the all purpose flour cake then checking and adding on a few more seconds if necessary.
- Once done it will have puffed up to fill the mug. The top will look slightly damp but if you give it a poke with a fork you will see fluffy sponge underneath.
- Sprinkle the cooked cake with a generous sprinkle of sugar and some more cinnamon if you wish. Eat immediately.
Estimated nutrition per serving:
Long time vegan, creator of A Virtual Vegan & author of the book 
beth says
I can’t eat chickpeas. Would the liquid from a can of navy or cannelli beans (both are white beans) work as well for this mug cake recipe as well as any other recipe on your site calling for chickpea liquid?
A Virtual Vegan says
It would yes, although their aquafaba does tend to taste a little beanier than chickpea aquafaba. It shouldn’t be noticeable in this recipe though as it’s such a tiny amount. You could also get away with using 1 teaspoon of ground flax seed mixed with 3 teaspoons of warm water.
Shanna says
Very good. This turned out great. Next time i’ll probably whip up a small amount of vanilla cinnamon icing to throw on there too. But that’s just me and it was really good without any icing.
Lori says
Do you have instructions on baking this in a conventional oven? I don’t have a microwave.
A Virtual Vegan says
I have never tried it in an oven. You would need to use an oven proof container. I reckon about 350 for 10-15 minutes. Jut until a toothpick comes out clean or you can poke the top and it’s soft but bounces back. Good luck!
Denece says
Can you sub water for the aquafaba? Just out of curiosity, why do you use it?
A Virtual Vegan says
Water wont work in it’s place.Sorry! Aquafaba is used as an egg replacement. Out of all the vegan egg replacements there are, aquafaba gives by far the best results in cakes and muffins. It helps make the sponge nice and soft and fluffy. It has similar starch and protein content to egg white which is why it works so well. You could use a flax or chia egg instead but it won’t turn out quite so well. Hope that helps!
Genevieve says
Ive made this plenty of times without aquafaba and haven’t subbed anything in for it! It’s fluffy and delicious