Snickerdoodle Mug Cake

Name: Gluten-Free Snickerdoodle Mug Cake
Yield: 1
Ingredients: 1 Tablespoon softened or melted butter; 1 Tablespoon almond butter; ½ Tablespoon milk of choice; ¼ teaspoon vanilla extract; 1 egg; 1 scoop Primal Kitchen Snickerdoodle Collagen; ¼ cup almond flour; 2 teaspoons coconut sugar; ⅛ teaspoon baking soda; Pinch of salt and cinnamon; 1 Tablespoon salted butter; 2 Tablespoons coconut sugar; 1 Tablespoon maple syrup; 2 Tablespoons milk of choice; Dash of vanilla; 1 scoop of ice cream or whipped cream of choice; Sprinkle of cinnamon

November 02, 2022

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In recent years, mug cakes have become a go-to dessert. Not only are they satisfying and easy to make, but they also come in perfect-sized single servings (so you don’t have to share)! Our delectable Snickerdoodle Mug Cake incorporates simple ingredients like butter, almond flour, and vanilla, with our Primal Kitchen Snickerdoodle Collagen adding a delicious cinnamon-sugar flavor to the mix. The result is a light and fluffy, Paleo-friendly, gluten-free cake with all the warmth and homeyness of the classic cookie.

One of the biggest perks of mug cakes is that you can whip them up in minutes using your microwave. If you’d rather stick with your trusty oven, don’t fret–we’ve included traditional baking instructions, too. We’ve also provided the recipe for a quick and easy caramel sauce made with coconut sugar and maple syrup. Top your cake with a scoop of ice cream drizzled with buttery caramel and sprinkle with cinnamon for a homestyle treat that will warm your heart and your tummy.

Gluten-Free Snickerdoodle Mug Cake

Rated 3.4 stars by 22 users

Servings

Prep Time

5 minutes

Cook Time

1.5 minutes

Calories

538

This delicious, filling mug cake is the perfect fall or winter treat. Enjoy it solo or bake up an extra to share with a friend. Finish it off with your favorite toppings like ice cream, caramel, or sautéed cinnamon apples–the options are endless!

Use a microwave-safe mug if you plan to make this in your microwave; ceramic or stoneware works well. For oven baking, use any oven-safe ramekin or mug (Corningware offers some great options).

Author:

Primal Kitchen

Ingredients

Mug Cake

1 Tablespoon softened or melted butter
1 Tablespoon almond butter
½ Tablespoon milk of choice
¼ teaspoon vanilla extract
1 egg
1 scoop Primal Kitchen Snickerdoodle Collagen
¼ cup almond flour
2 teaspoons coconut sugar
⅛ teaspoon baking soda
Pinch of salt and cinnamon

Caramel Sauce (optional)

1 Tablespoon salted butter
2 Tablespoons coconut sugar
1 Tablespoon maple syrup
2 Tablespoons milk of choice
Dash of vanilla

Extras (optional)

1 scoop of ice cream or whipped cream of choice
Sprinkle of cinnamon

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Directions

Spray the inside of your mug with Primal Kitchen Avocado Oil Spray. Add butter and microwave for about 15 seconds until melted. Whisk in the almond butter, milk, vanilla and egg. Add your dry ingredients and mix until combined.
Microwave for 50 seconds. Check the cake for doneness and microwave for 20-30 seconds more. The center should be cooked through and the top of the mug cake will look slightly shiny. Enjoy as-is or top with a scoop of ice cream or dollop of whipped cream, a drizzle of caramel, and a sprinkle of cinnamon.

For the caramel

To make a quick caramel, melt the butter in a small saucepan on your stovetop over medium heat. Add the sugar and maple syrup. Stir until the sugar is dissolved and the mixture starts to bubble. Whisk in the milk and vanilla, and let the mixture come to a simmer. Bubble until it thickens and reduces. When the caramel is done, it should be thick and dark. Allow to cool, then drizzle over your cake. Save any extra in the fridge for your next cake!

Recipe Note

Oven Option: Preheat your oven to 325°F. Place the mug in the oven and bake for 15-20 minutes, or until the top of the mug cake is firm and springy. Carefully remove from the oven and allow it to cool, then add desired toppings and enjoy!