Five-Minute Nutella Mug Cake

Mug Cakes. They can be totally awesome because 1. You can make just one cake and are not left with an entire cake on the counter. This is good because it will not result in the totally awkward situation where you know you should just toss the left over cake in the garbage so you do and then you actually feel compelled to go back to the trash and retrieve said cake. Then, once you realize how disgusting you are, you pour dish soap on it to keep yourself away from it. You know, à la Miranda Hobbs.

And 2. Mug cakes be prepared, cooked, and in your mouth in 5 minutes. You really can’t ask for more than that, right?

I have been trying to figure out how to make a good mug cake for a long time. Most of them have ended up in the trash. They are not easy to get right and more often than not, they are dry and spongy and the texture is just all off. One thing I’ve learned recently is that adding an egg never works for me and adding things like mashed banana, peanut butter, or in this case, Nutella, makes it all right. This cake is rich, moist, and oh so chocolatey!

Update: I’ve had a lot of mixed reviews with this recipe. One important tip I should mention is that you must make sure you are mixing all the way at the bottom of the mug. It’s easy for flour to get kind of trapped on the very bottom. You can also try mixing it up in a bowl and then transferring it to a mug to see if that helps. Since every microwave can be different in terms of power, it’s hard to know if an issue is due to the microwave or not. If the recipe doesn’t turn out the first time, you can try experimenting with the time and power on your microwave.

Print

Yield: 1 cake

Five-Minute Nutella Mug Cake

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 1/2 tablespoons flour
• 1 tablespoon sugar
• 1/4 teaspoon baking powder
• pinch of salt
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons milk
• 1/4 teaspoon vanilla extract
• 1 1/2 tablespoons chocolate hazelnut spread (can also use peanut butter)
• 1 1/2 tablespoons vegetable oil (or coconut oil)

Instructions

1. In a mug, whisk together the flour, sugar, baking powder, salt, and the cocoa powder. Then whisk in the milk, chocolate hazelnut spread, and the vegetable oil until well-combined. Make sure to mix all the way at the bottom of the mug.
2. Place the mug into the microwave and cook on high for about 1 minute and 20 seconds or until the cake is cooked through. Top with powdered sugar, fruit, frosting, anything you want!

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 455Total Fat: 28gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 2mgSodium: 279mgCarbohydrates: 46gFiber: 3gSugar: 24gProtein: 5g

Related posts:

Skinny Nutella Shake Nutella Skillet Brownie Nutella Cupcakes Nutella Cheesecake Swirl Brownies