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Gluten-Free Nutella Mug Cake

Feb 5, 2022 · 6 Comments

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Gluten-Free Nutella Mug Cake in a white mug topped with vanilla ice cream and drizzles of Nutella
Gluten-Free Nutella Mug Cake in a white mug topped with vanilla ice cream and drizzles of Nutella

This Gluten-Free Nutella Mug Cake is a quick, easy and indulgent dessert made in just minutes!

A chocolate hazelnut spread is mixed with just a few other ingredients and microwaved until it’s light, fluffy and moist.

It’s great topped with ice cream or whipped cream and more chocolate hazelnut sauce.

I also offer a secret way of making it even more decadent!

Plus the instructions include 3 different kinds of gluten-free and grain-free flours so you can choose which one works best for you.

a gluten-free chocolate hazelnut cake in a white mug topped with vanilla ice cream and more chocolate hazelnut sauce drizzled on top

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Gluten-Free Nutella Mug Cake

I don’t know who invented mug cakes, but they’re a genius.

Just mix a few ingredients in a mug, throw it in the microwave and before you know it you have a towering, single serving of cake.

So I had to create my own gluten-free version. And because I love Nutella, a creamy chocolate hazelnut spread, that had to be the main ingredient.

Since I typically use Paleo-friendly grain-free flours, that’s what I’m using here instead of regular all-purpose flour.

And if you add an extra tablespoon of Nutella at the bottom of the mug before pouring in the cake batter, it turns into a liquid sauce that makes those last few bites simply divine.

 

What you need for Gluten-Free Nutella Mug Cake

Ingredients:

  • 1/4 cup chocolate hazelnut spread, such as Nutella (plus 1 extra tablespoon, optional)
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • pinch of fine sea salt
  • One of the following flours:
    • 2 tablespoons superfine blanched almond flour (not almond meal)
    • 2 teaspoons cassava flour
    • 1 1/4 teaspoons coconut flour
  • For topping: vanilla ice cream, whipped cream and/or more chocolate hazelnut spread (optional)

Equipment:

  • 1 microwave-safe mug that holds at least 8 oz.
  • a fork
  • measuring spoons
  • measuring cups
a gluten-free mug cake with chocolate hazelnut cake inside a white mug topped with vanilla ice cream and drizzles of chocolate hazelnut sauce

How to make Gluten-Free Nutella Mug Cake

In a mug, use a fork to whisk together the chocolate hazelnut spread, egg, vanilla and salt. (This takes me a good minute or so to really get everything blended.)

Add whichever flour you prefer and whisk that in as well.

Microwave for 1-2 minutes, depending on your microwave. I’ve found 90 seconds is perfect (but I have no idea what my microwave’s wattage is and I assume you don’t either. I mean, who does?).

Let it cool for at least 3 minutes – the cake will be hot!

Top with vanilla ice cream, whipped cream and/or more chocolate hazelnut spread, if desired.

Bonus tip! If you want an extra-decadent version of this gluten-free Nutella mug cake, whisk all the ingredients in a separate bowl, not the mug. Add one tablespoon of the chocolate hazelnut spread to the mug, then pour over the blended cake batter and proceed as above.

That extra dollop makes the cake almost pudding-like at the bottom. It’s highly worth the extra step in my opinion.

a spoon lifting up a scoop of chocolate hazelnut mug cake over a white mug filled with more of the cake plus vanilla ice cream and drizzles of chocolate hazelnut sauce

Variations and substitutions

  • You can leave out the salt and/or vanilla but the cake will have a flatter taste.
  • While the version with coconut flour calls for 1 1/4 teaspoons, if you want a really fudgy cake, use only 1 teaspoon coconut flour.

 

Can I make this Gluten-Free Nutella Mug Cake ahead of time?

The cake is best eaten immediately.

But you can refrigerate it for up to 5 days. It will shrink a bit and become denser. I do not recommend re-heating it.

 

Other recipes you might like:

  • Flourless Chocolate Espresso Cake with Kahlua Whipped Cream
  • Hot Chocolate Skillet Cake
  • Chocolate Ricotta Pudding
  • Chocolate Tahini Smoothie
a gluten-free chocolate hazelnut cake in a white mug topped with vanilla ice cream and more chocolate hazelnut sauce drizzled on top

Gluten-Free Nutella Mug Cake

Don Baiocchi
This Gluten-Free Nutella Mug Cake is a fast, easy and decadent dessert! You just whisk together a few ingredients in a mug, throw it in the microwave and you get a light, moist chocolate hazelnut cake. It's perfect topped with ice cream or whipped cream.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 2 minutes mins
Cooling time 3 minutes mins
Total Time 10 minutes mins
Course Dessert
Cuisine American
Servings 1 cake
Calories 559 kcal

Ingredients
  

  • ¼ cup chocolate hazelnut spread, such as Nutella
  • 1 large egg
  • ¼ teaspoon vanilla extract
  • pinch of fine sea salt
  • 2 tablespoons superfine blanched almond flour (not almond meal) OR 2 teaspoons cassava flour OR 1¼ teaspoons coconut flour
  • Topping ideas (optional): vanilla ice cream, whipped cream, more chocolate hazelnut sauce

Instructions
 

  • In a mug, use a fork to whisk together the chocolate hazelnut spread, egg, vanilla and salt. (This takes me a good minute or so to really get everything blended.)
  • Add the almond flour, cassava flour or coconut flour and whisk that in as well.
  • Microwave for 1-2 minutes, depending on your microwave. (Start with 1 minute and add 30 seconds at a time until it looks set.)
  • Let it cool for at least 3 minutes – the cake will be hot! Top with vanilla ice cream, whipped cream and/or more chocolate hazelnut spread, if desired.
  • Bonus tip! If you want an extra-decadent version, whisk all the ingredients in a separate bowl, not the mug. Add one tablespoon of the chocolate hazelnut spread to the mug, then pour over the blended cake batter and proceed as above.

Notes

Nutrition note: Nutrition info was calculated using blanched almond flour.
Variations:
  • You can leave out the salt and/or vanilla but the cake will have a flatter taste.
  • While the version with coconut flour calls for 1 1/4 teaspoons, if you want a really fudgy cake, use only 1 teaspoon coconut flour.
Make ahead:
The cake is best eaten immediately.
But you can refrigerate it for up to 5 days. It will shrink a bit and become denser. I do not recommend re-heating it.

Nutrition

Calories: 559kcalCarbohydrates: 50gProtein: 13gFat: 34gSaturated Fat: 24gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 186mgSodium: 102mgPotassium: 468mgFiber: 5gSugar: 42gVitamin A: 272IUCalcium: 142mgIron: 4mg
Keyword easy dessert few ingredients, gluten free meatloaf, mug cake, nutella
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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5 Ingredients or Less, Recipes, Sweets cake, chocolate, hazelnuts, mug cake, Valentine's Day

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Comments

  1. Stacey Crawford says

    February 11, 2022 at 11:36 am

    5 stars
    Just in time for Valentine’s day. I love the pudding-cake texture with the coconut flour option. So rich & yummy! I’m wondering if I used a sugar-free chocolate hazelnut spread if it would also work?

    Reply
    • Paleo Gluten Free Guy says

      February 18, 2022 at 8:48 pm

      I think it would! Let me know if you try it.

      Reply
  2. jennifer says

    February 9, 2022 at 9:51 am

    5 stars
    I vote for the extra dollop too! What a delicious, easy treat!

    Reply
    • Paleo Gluten Free Guy says

      February 10, 2022 at 3:34 pm

      If you’re going to do it, might as well just go for it, right?

      Reply
  3. Megan Stevens says

    February 7, 2022 at 2:57 pm

    5 stars
    Super fun how easy this recipe is from using the Nutella! Perfect for a mug cake. SO yummy, Don, thank you!

    Reply
    • Paleo Gluten Free Guy says

      February 10, 2022 at 3:33 pm

      Thanks!

      Reply
5 from 3 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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