This Snickerdoodle Mug Cake is a delicious way to satisfy your craving for something sweet. Made in just a couple of minutes in the microwave, this is the ultimate easy dessert. This clean mug cake recipe is gluten-free, dairy-free, and low-carb, with vegan and keto options.

snickerdoodle mug cake with cinnamon sticks

Mug cakes are such a great easy, single-serving dessert that you can make in 10 minutes or less. They are perfect for when you don’t want to bake an entire cake, but you just want something sweet to satisfy your cravings.

Why You Need This Recipe

  • This Snickerdoodle Mug Cake recipe uses almond flour as the base, so it is gluten-free and grain-free.
  • Snickerdoodle flavor is most commonly associated with snickerdoodle cookies. The hallmark is cinnamon and sugar. This Snickerdoodle Mug Cake re-creates those flavors, but in a cake form.
  • Everyone deserves a treat sometimes! Mug cakes are a great way to make 1-2 servings without having to worry about eating a whole cake.

Key Ingredients

Almond flour is made from finely ground almonds, so it’s grain-free, gluten-free, and low-carb.

Coconut sugar adds sweetness and is lower glycemic than white cane sugar. For keto diets, use a granulated sugar alternative like monk fruit or erythritol (see my list of the best sugar substitutes).

Ground cinnamon helps add that classic snickerdoodle flavor. Learn about the different types of cinnamon and how it can help lower blood sugar in my recipe for Lemon Cinnamon Water.

Recipe Steps

Step One

The first step to making any mug cake is to spray a microwavable mug or small ramekin with nonstick cooking spray. Then, you just add your dry ingredients.

mug cake dry ingredients

Step Two

Next, add your wet ingredients to the dry ingredients and stir. I like to use a small whisk to ensure there are no clumps.

mug cake ingredients ready to bake

Step Three

The last step is to microwave your Snickerdoodle Mug Cake. In my microwave, I usually cook mug cakes for 2 minutes. But, if you have a very powerful microwave, you may only need 1 1/2 minutes.

I always recommend putting the mug or ramekin on a small plate in case the mug cake spills over. I have never had that happen, but I supposed it could.

mug cake in microwave

Step Four

Remove your Snickerdoodle Mug Cake from the microwave and sprinkle the top with the remaining coconut sugar. Let it cool for just a minute or two before serving. Be careful, it might be hot!

mug cake with coconut sugar on top

Recipe Tips & Substitutions

  • You can eat the cake right out of the mug or ramekin, or you can turn it out onto a plate to serve. 
  • If you use a sugar-free substitute, then the sugar and carbs will be much less than what shows on the nutrition label.
  • Mug cakes are meant to be eaten the same day they are made. They don’t store or re-heat well.

Recipe FAQs

I don’t have almond milk. Can I use regular milk instead?

Yes, but that might change the nutrition info of the recipe.

I don’t have almond flour. Can I use another flour instead?

Yes, you can use any flour you like. If you want to use coconut flour, though, you might want to check out my mug cake using coconut flour.

Can I bake my mug cake in an oven?

Mug cakes are really designed to be cooked in a microwave. This recipe has not been tested in a regular oven.

mug cake with a gold spoon taking a bite

Other Mug Cake Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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A small snickerdoodle cake with a bite taken from it on a small white plate.

Snickerdoodle Mug Cake


Description

This Snickerdoodle Mug Cake is a delicious way to satisfy your craving for something sweet. Made in just a couple of minutes in the microwave, this is the ultimate easy dessert. This clean mug cake recipe is gluten-free, dairy-free, and low-carb, with vegan and keto options.


Ingredients

Units Scale
  • Nonstick cooking spray
  • 1/4 cup almond flour
  • 2 tablespoons coconut sugar, divided (for keto, use a granulated sugar-free alternative)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 3 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut oil, melted
  • 1 egg white (leave out for vegan)

Instructions

  1. Spray a microwavable mug or ramekin with nonstick cooking spray.
  2. Add the flour, 1 tablespoon of the coconut sugar, baking powder, salt, and ground cinnamon to the mug. 
  3. Add the almond milk, vanilla extract, coconut oil, and egg white (leave out for vegan), and stir until combined.
  4. Microwave for 1 minute and 30 seconds to two minutes, or until the cake has risen. 
  5. Sprinkle the remaining tablespoon of coconut sugar on top of the cake. 
  6. Let the cake cool for a minute or two before serving.

Notes

  1. You can eat the cake right out of the mug or ramekin, or you can turn it out onto a plate to serve. 
  2. If you use a sugar-free substitute, then the sugar and carbs will be much less than what shows on the nutrition label.
  3. Mug cakes are meant to be eaten the same day they are made. They don’t store or re-heat well.
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Category: Dessert
  • Method: Microwave
  • Cuisine: American

Keywords: gluten free mug cake, almond flour mug cake, egg white mug cake

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