Gluten-Free Nutella Mug Cake

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

5 from 3 votes

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

Cook Time2

Cooling time3

Total Time10

Course: Dessert

Cuisine: American

Servings: cake

Calories: 559kcal

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

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