Ingredients
Dry Ingredients
5 1/2 Tablespoons all-purpose flour
4 Tablespoons sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
pinch of salt
pinch of cream of tartar (optional - see note below)
Wet Ingredients
1/2 teaspoon apple cider vinegar (or white vinegar)
1/4 teaspoon pure vanilla extract
2 teaspoon canola oil (or vegetable oil)
4 1/2 Tablespoons water
Cinnamon Sugar Topping
1/2 Tablespoon sugar
1/8 teaspoon ground cinnamon
Directions
*Cake batter can be mixed in a microwave safe mug (16 ounce size) or mixed in a small bowl then poured into a mug.
Spray a 16 ounce microwave safe mug with non-stick cooking spray.
In a small bowl, mix the cinnamon sugar topping - set aside.
In a mug or small bowl, mix all the dry ingredients. Next add the wet ingredients and mix well using a fork, until batter is smooth - transfer to mug if using a bowl.
Place in microwave and cook on high for 1 1/2–2 minutes uncovered. Check with toothpick to make sure it comes out clean. Be sure not to over bake!
When ready, remove from microwave and sprinkle top of cake with cinnamon sugar, allow to cool for a few minutes - enjoy!
It's awesome topped with a scoop of vanilla ice cream or a drizzle of caramel...or both! A dollop of whipped cream is wonderful too.
TIPS
*Cream of tartar is not necessary if you do not have it on hand. Cream of tartar is used to give the distinctive tang taste in Snickerdoodle cookies, not as a leavening agent.You still get all the cinnamon and sugar cookie flavor if you leave cream of tartar out.
Make sure your baking soda and vinegar are fresh – they are what make the cake rise.