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

Snickerdoodle Mug Cake

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.

  • Total Time: 7 minutes
  • Yield: 1 1x


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)


  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.


  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.

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