Snickerdoodle Cookie Mug Cake

A snickerdoodle cookie mug cake is the sweet dessert satisfaction without the baking mess. Simple ingredients and a microwave are all you need!

I feel like I suddenly got into snickerdoodle flavored things mainly because I ran out of chocolate chips recently. If anything, I realized that I absolutely adored the simpleness of cinnamon and sugar flavors on their own, which lead me to making this snickerdoodle cookie mug cake. Still a cake, but with the fun snickerdoodle cookie flavor. Added benefit of only needing a microwave.

What you need to make a snickerdoodle cookie mug cake

• White Whole Wheat Flour or Oat flour: These flours have a nice nutty flavor that I think goes well with this mug cake. If dealing with a gluten allergy or sensitivity, choose gluten free oats/oat flour if using this alternative to ensure it’s gluten free.
• Sugar: I used organic white sugar
• Cream of Tartar: Similar to the baking powder in that it will help provide rise. However, this ingredient also does play apart in creating the distinct tang that snickerdoodles have.
• Cashew Butter or Tahini: I like using cashew butter for this for the taste. Tahini works equally well and I have tested this with almond butter as well. Technically you can make it with peanut butter too, but the flavor is really strong, so it won’t taste much like a snickerdoodle at that point.
• Almond Milk: Never hurts to use some fortified plant milks here to get a little extra calcium and vitamin D in your mug cake.
• Sugar Cinnamon Coating: A snickerdoodle is not a snickerdoodle without the cinnamon sugar coating. Since we can’t roll it around the cake, we are sprinkling it over top.

How to make a snickerdoodle cookie mug cake

1. In a large mug combine all dry ingredients and mix well to combine.
2. Add all wet ingredients and carefully mix well, making sure that no lumps remain. Scrape down sides as needed.
3. Combine cinnamon and sugar to create the cinnamon sugar topping. With fingers or a spoon, sprinkle mixture over top just enough to cover surface.
4. Place mug in microwave for 1 minute stopping half way through to check on the cake.
5. Cook for an additional 15 seconds and your cake should be fully cooked. Remove from microwave and allow to cool for 1-2 minutes before eating.

Tips for making a snickerdoodle cookie mug cake

• If you don’t have a microwave, place batter in an oven safe dish and place in the oven at 350F and bake for 8-10 minutes or until batter is completely cooked.
• Make sure your microwave is set to the right setting. This mug cake was cooked in a Microwave on high at 1000 W.
• If you do not have cream of tartar, sub for equal amount of baking powder. Just note, that you will be missing the tang of typical snickerdoodle cookies.

Mug cake recipe inspiration

• Vegan Cookie Mug Cake
• Cinnamon Roll Mug Cake
• Easy Vegan Mug Brownie

Snickerdoodle Mug Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Prep Time: 5 minutes
• Cook Time: 1 minutes
• Total Time: 6 minutes
• Yield: 1 mug cake 1x
• Category: Dessert
• Cuisine: American

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Description

A snickerdoodle cookie mug cake is the sweet dessert satisfaction without the baking mess. Simple ingredients and a microwave are all you need!

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Ingredients

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• 4 tbsp white wheat flour or oat flour
• 1 1/2 tbsp organic white sugar
• 1/4 tsp cinnamon
• 1/4 tsp baking powder
• 1/4 tsp cream of tartar
• Pinch of salt
• 2 tbsp cashew butter
• 1/4 cup unsweetened almond milk

Sugar Cinnamon Coating

• 1 tsp organic white sugar
• Pinch of cinnamon

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Instructions

1. In a mug, combine dry ingredients and stir well to combine.
2. Add nut/seed butter and milk and stir to create a smooth batter.
3. Keep sides of mug clean by scraping batter off sides as needed.
4. Combine sugar and cinnamon for topping and sprinkle as much over top as desired.
5. Place mug in microwave for 1 minute stopping half way through to check on the cake.
6. Cook for an additional 15 seconds and your cake should be fully cooked.
7. Remove from microwave and allow to cool before taking a bite.

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Notes

• You can bake this in the oven. Place batter in an oven safe dish and place in the oven at 350F and bake for 8-10 minutes or until batter is completely cooked.
• Sub cashew butter with almond butter, tahini or sunflower seed butter.
• If using almond butter, I recommend using Trader Joe’s Raw Creamy Almond Butter.
• If you don’t have cream of tartar, sub out for equal amount of baking powder.

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

★ Catherine