Snickerdoodle mug cake (vegan and gluten free)

As I desperately rummaged through the pantry this afternoon in search of something sweet, I realized that my dear Husband had polished off the last bag of m&m trail mix and all I was left with were my Son’s animal crackers.
I stared at the bag and felt a huge sense of guilt.

Was I about to eat my little one’s favorite snack? Or put them back and have a piece of fruit instead? after all, my midwife had recently advised me to watch my sugar intake during this pregnancy in order to avoid excessive weight gain. But do I ever listen to doctors or nurses? no, I’m a rebel like that :-).

So what’s a girl to do when she’s craving something oh-so-delicious but there’s nothing around? I knew I had to do something. These pregnancy cravings weren’t going to pass anytime soon so I did what any desperate pregnant woman would do; pulled out every single cake/baking ingredient I could find and put together my own concoction. And guess what? It actually tasted good.

Snickerdoodle and mug cake in the same sentence is ALWAYS a good thing.

I have always been a sucker for snickerdoodle flavored anything so I managed to pull together a bunch of gluten free and vegan ingredients and put together this terrific mug cake. It only took about 5 minutes of prep time and 1 minute of baking, which was the perfect quick snack during my hour-long lunch.

The process is quite simple and pretty standard for any mug cake, really. You simply mix the dry and wet ingredients separately and then combine, pour, and ZAP. It’s so easy, my 2-year old can do it. Well, probably not.

snickerdoodle mug cake vegan and gluten free

snickerdoodle mug cake

snickerdoodle mug cake vegan and gluten free

snickerdoodle mug cake

snickerdoodle mug cake vegan gluten free


Snickerdoodle mug cake (vegan and gluten free)


  • Dry ingredients
  • 3/4 cup gluten free flour of your choice (I used almond)
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 3 tbs cane or coconut sugar
  • Wet ingredients
  • 3 tbs vegan butter (coconut oil can be used instead)
  • 1 tsp pure vanilla extract
  • 1/4 cup almond milk
  • Cinnamon topping
  • 2 tbs cane or coconut sugar
  • 1 tsp cinnamon


  1. Sift together dry ingredients and mix well.
  2. Melt butter and mix in almond milk and vanilla extract.
  3. Slowly combine the wet ingredients with the dry ingredients and mix until completely smooth.
  4. Begin pouring in a microwave safe mug or bowl and carefully layering the cinnamon topping between each layer.
  5. Sprinkle final layer of the topping on top
  6. Microwave for 1 minute or until cake appears to be done.

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