|Snickerdoodle Mug Cake with Caramel Center|
Today I decided to share with you another mug cake recipe. This one I came up with on my own, and I am quite please with the results. It is soy (if you use all soy-free ingredients), nut, egg and fish-free, and can be milk-free and diabetic freindly (see variations). I am going to find a way to do a wheat-free mug cake eventually, but that's going to have to wait until I have a little more time to tinker. :) If you already know of a recipe for a gluten-free mug cake, please send it my way so that I can try it! Thanks! :)
(UPDATE: I have been experimenting with gluten-free flour, and it looks like it will work, but you may need to cut back the oil by as much as half. When I have a solid recipe down, I will share it with you! :) Also, in comments, someone recommended using a gluten-free baking mix for the flour, so feel free to do that if you wish and if it fits within your allergen needs.)
If you like Snickerdoodle cookies, you will love this! It's sweet, cinnamon-y goodness just right for one! You can make it with a molten center or not (I've made it both ways with success), and you don't have to spend a ton of time making a cake or cookies because this takes literally less than 5 minutes, start to finish. And you're not using your oven and there are no left overs to tempt you! Ideal dessert! :)
Without further adieu, I give you...
Snickerdoodle Mug Cake!
Snickerdoodle Mug Cake
2 Tablespoons soy-free, all purpose flour (white whole wheat would work, too)
1 Tablespoon sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch of salt
1/4 teaspoon vanilla
1 Tablespoon olive or canola oil
2 Tablespoons milk
- In a mug, mix flour, sugar, baking powder, cinnamon and salt with a fork until well combined.
- Add vanilla, oil and milk and mix until there are no lumps remaining in your batter. (Note: It is crucial that there be no clumps! Unlike oven baking that leads to clumps baking out and leaving your cake more light or airy, clumps in microwaved cake leads to bitter bites of nastiness. Do not do!)
- Microwave the mixture in your microwave on HIGH for 1 minute and enjoy.
Variations (Please make sure any substitutions fit your individual dietary needs.):
- Milk-Free: Use a non-dairy milk such as SoDelicious for the milk.
- Molten Center: You can also dollop 1 to 2 Tablespoon of peanut butter, caramel sauce, jam or preserves, chocolate chips, Marshmallow Fluff, etc. (whatever filling you think would taste good with Snickerdoodle flavor) after step 2, pushing the filling down into the mixture slightly if needed before microwaving to give you a nice molten center.
- Diabetic Friendly: Sub any approved for baking sugar substitute for the sugar. If you use a liquid sugar or sugar substitute (i.e. honey, Agave, liquid Stevia), I would mix it in when you do the milk and oil. I am not sure how that would effect the taste and texture of the cake, but you are more than welcome to try it and see how it turns out. :)
- Enjoy experimenting with flavors. As I mentioned before, you can use any number of fillings if you want a molten center. You can even mix a few, if you wish, like chocolate chips and caramel sauce, jam and chocolate chips, etc. Just keep the amount down to around 2 Tablespoons so your cake isn't too mushy. You can even sprinkle the top with sugar before you microwave it for a little bit of extra sweetness if you'd like. You could even add a little cinnamon sprinkled on top for extra cinnamon flavor if you wish.
Sweet, cinnamon deliciousness for one? Yes, please!
This recipe was submitted to:
Wonderful Food Wednesday on Family, Food and Travel