Gluten-Free Nutella Mug Cake

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.

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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

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.

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

Print Recipe

5 from 3 votes

Gluten-Free Nutella Mug Cake

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.

Prep Time5 mins

Cook Time2 mins

Cooling time3 mins

Total Time10 mins

Course: Dessert

Cuisine: American

Keyword: easy dessert few ingredients, gluten free meatloaf, mug cake, nutella

Servings: 1 cake

Author: Don Baiocchi

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

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.

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