Description
This ultra molten Nutella mug cake is filled in the center with warmed dairy free chocolate hazelnut spread and only needs a touch of dairy free milk (no eggs nor oil!) to make!
Ingredients
Scale
- 4 tbsp (45 g) all purpose flour, or gluten-free 1:1 baking flour
- 1 tbsp (6 g) cocoa powder
- 2 tbsp (24 g) coconut sugar, granulated sugar or 1 tsp stevia*
- 1 tsp baking powder
- Pinch sea salt
- 1/4 cup (60 mL) dairy-free milk (like oat milk, soy milk, or almond milk)
- Optional add ins: vegan chocolate chips
- 2 tbsp vegan Nutella
Instructions
- Whisk: In a large mug, whisk together the flour, cocoa powder, sugar, baking powder, and sea salt. Make sure that there are no clumps of flour visible.
- Mix the batter: Pour the dairy free milk and mix until there are no more dry clumps, being sure to scrape the bottom of the mug as well to prevent any dry spots. Stir in the chocolate chips here too if you’d like! You can also mix in 1 tbsp of the Nutella for an overall Nutella flavor, or just save both tablespoons for the middle part 🙂
- Spoon in the Nutella: Add the tablespoons of Nutella to the middle of the batter.
- Microwave: Microwave for just 90-120 seconds. Alternatively, you can bake these cakes for 10 minutes at 350F.
- Serve and enjoy! Serve immediately and enjoy!
Notes
Baking instructions: Preheat the oven to 350F. Follow steps 1-3 using an oven-safe ramekin or baking dish. Bake for 10 minutes.
Gluten free: Swap in oat flour or King Arthur Measure for Measure flour.