Wednesday, February 15, 2012

Flourless Nutella Mug Cake

I’m really excited to share this recipe with you today. I spent a few hours fiddling in the kitchen to make this dessert for FH, and I’m absolutely thrilled with how it turned out.

A flourless Nutella mug cake. It sounds as good as the name. It’s super easy to put together. Just five ingredients. A little stir. Microwave for less than 2 minutes. And you’re treated to a decadent, moist, flourless Nutella cake.

Because it is flourless, it also pulls away from the cup easily so you can actually transfer this into smaller cups for a prettier presentation. After I finished making the mug cake, I cut it in half and placed each half in one of these heart shaped teacups I bought a while ago on a whim.

I got the idea from No Recipes who created a flourless chocolate cake. It made me realize that if a flourless chocolate cake was possible in the microwave, then so was a flourless Nutella cake. This is my favorite mug cake to date. I’ve already made it three times this week. I hope you love it as much as I do.

Here are the rest of my mug cake creations:


Flourless Nutella Mug Cake


2 tbsp of Nutella
1 tbsp sugar
¼ tsp baking powder
1 tbsp heavy cream
1 large egg


1. Mix all ingredients into a mug. Make sure you thoroughly scrape 2 tbsp of Nutella into your mug. A lot of times, much of it sticks to the measuring spoon and it can throw off the recipe and make it taste too eggy.
2. Stir with a small whisk until all ingredients are thoroughly blended in the batter, especially the Nutella.
3. Microwave for about 1 min 15 seconds. Check on the cake. The top of the cake may look wet and moist but see if the inside section is set and cooked. If it is, you are done. But if you are worried that the wet part might still have raw egg, remove the thin top layer and flip over so that the wet part is sitting inside and no longer facing the top and microwave for about another 20 seconds so that the wet section cooks. Careful not to overcook or else batter gets too dry. Total cook time should be around 1 ½ minutes, and no more than 2.
4. Wait for the batter to cool before eating, about 10-20 minutes. I don’t recommend eating this straight out of the microwave because it sometimes has a little bit of an eggy taste which goes away if you let the cake cool and set.

Adapted from No Recipes


38 Responses to “Flourless Nutella Mug Cake”

  1. 1

    Karen — February 15, 2012 @ 4:21 am

    Wow….so delicious

    • Kirbie replied: — February 15th, 2012 @ 11:13 am

      It is delicious! You should make it!

  2. 2

    Kay — February 15, 2012 @ 10:36 am

    Looks delicious! And I love the heart-shaped mugs :o )

    • Kirbie replied: — February 15th, 2012 @ 11:13 am

      I loved this. And it doesnt even taste like it is made in the microwave. It’s just a great easy flourless cake.

  3. 3

    Rachel (teacher-chef) — February 15, 2012 @ 2:24 pm

    would regular milk work so that I could eat this “healthily”? I am also in love with those adorable heart shaped mugs!!

    • Kirbie replied: — February 15th, 2012 @ 3:12 pm

      In this case I’m not so sure. The heavy cream basically is the fat and oil for this recipe since it doesnt use butter or oil. I’m not sure how it would taste with regular milk. It’s only a tablespoon of cream though! So I think you should be okay. If I experiment with regular milk I’ll let you know.

  4. 4

    Lianne — February 15, 2012 @ 5:23 pm

    I think I didn’t put enough nutella in it, it still tasted very eggy:(

    • Kirbie replied: — February 16th, 2012 @ 9:22 am

      I’m sorry to hear that. I’ve made this a few times now with no problems, but you definitely need to make sure you put a full 2 tbsp of Nutella. And at least 1 tbsp of sugar. And you should wait for it to cool before eating.

  5. 5

    caninecologne — February 15, 2012 @ 8:05 pm

    Love the heart mugs! So cute! Recipes with 5 ingredients or less are right up my alley! I plan to make this cake this weekend…

    Gotta use up my Nutella!

    • Kirbie replied: — February 16th, 2012 @ 9:23 am

      I hope you like it! I’m happy to finally have a chance to use my heart mugs.

  6. 6

    jessica — February 21, 2012 @ 12:30 am

    love all your recipes! gotta try this soon :)

    • Kirbie replied: — February 21st, 2012 @ 11:04 am

      I hope you like it!

  7. 7

    Gina — February 24, 2012 @ 5:35 pm

    Delicious! It was the creamiest cake I’ve tried in my life.

    • Kirbie replied: — February 24th, 2012 @ 5:40 pm

      I’m so glad you like it! I love this recipe right now. I’ve been making it a lot!

  8. 8

    Beverly — June 9, 2012 @ 2:00 pm

    I saw these a while back and will be making them for my husband’s and my birthdays. I recently kicked wheat to the curb, and these are PERFECT!!! Thank you!

    • Kirbie replied: — June 10th, 2012 @ 9:31 am

      I’m so glad to hear that!

  9. 9

    Tammy — August 12, 2012 @ 11:44 pm

    To the person who asked about a healthier milk substitute – I used greek yogurt and it turned out fine! I also only used the egg white :)

  10. 10

    michelle — September 30, 2012 @ 3:14 pm

    I just made this… with 1T coconut milk creamer, because it was what I had. It was delicious…there was one eggy bite towards the buttom, but maybe I should have let it sit a few more minutes. Easy quick moist delicious… and I only got a little nervous to see the batter rise halfway out of the mug in the miss microwave.

    • Kirbie replied: — October 1st, 2012 @ 8:06 am

      I’m glad it worked out for you!

  11. 11

    Beth — January 24, 2013 @ 7:39 am

    I used TruMoo (1%chocolate milk) instead of the heavy cream. Extra chocolatey and turned out great.

    • Kirbie replied: — January 24th, 2013 @ 9:37 am

      Interesting. I’ll have to try that out, thanks!

  12. 12

    Julie — February 10, 2013 @ 12:26 pm

    Is it ok if I use cereal cream? (10%) or will it affect the taste?

    • Kirbie replied: — February 11th, 2013 @ 9:50 am

      I’m not sure what cereal cream is, so I don’t know if it will. I say give it a try! It’s only a few ingredients so it’s not like an entire large cake wasted if it doesn’t work out.

  13. 13

    lexus — April 14, 2013 @ 4:22 pm

    Is there anything i can subsitute the heavy cream for? Im a teen that lives alone and dont havs money to go buy any and also just ran out of milk :(

    • Kirbie replied: — April 14th, 2013 @ 5:53 pm

      I’m sorry, I don’t know. I haven’t tried doing a substitution. Also if you don’t have milk either, that makes it even harder. I was thinking maybe milk and butter to sub heavy cream, but I’m not sure how you would do the recipe without milk. I do have a ton of other mug cake recipes, and you might be able to make one with the ingredients you do have.

  14. 14

    lexus — April 15, 2013 @ 7:35 pm

    Sounds good thank you! I was actually able to get some milk today so I‘m definitely going to try this out :)

  15. 15

    fmp — May 13, 2013 @ 3:18 pm

    Read all your posts about mug cakes before I gave into the temptation and made one today. Simply yum! Thanks for all the easy to follow recipes :) love the site

    • Kirbie replied: — May 13th, 2013 @ 3:47 pm

      So glad you enjoyed it!

  16. 16

    Tara — July 11, 2013 @ 9:00 am

    OBSESSED!! SOOOOOOOOOO GOOD!! I added a some twists to it though. I combined crushed graham crackers with a bit of butter and made a crust with it. I “baked” the crust in the microwave so it became hard. Then I poured half the batter on it, and put 2 marshmallows, then put the rest of the batter! Nutella s’mores mug cake! :)

    • Kirbie replied: — July 11th, 2013 @ 9:05 am

      Nice! Sounds delicious!

  17. 17

    Daphne — July 12, 2013 @ 1:54 pm

    Oh, Yummy-Yum-Yum.. I just dropped a glob of peanut butter right in the center of the nutella batter(do not stir)and it was sooo Yummy!!!! This is my favorite mug cake so far…

    • Kirbie replied: — July 15th, 2013 @ 7:54 am


  18. 18

    Sally — January 20, 2014 @ 3:26 pm


    Can you use greek yogurt instead in this recipe and how much do you think I should use?


    • Kirbie replied: — January 21st, 2014 @ 1:42 am

      Sorry I have only made this recipe successfully with heavy cream. I don’t think it will work with greek yogurt.

  19. 19

    Dawn from Texas — January 26, 2014 @ 8:29 pm

    This is wonderful! Thank you.

    • Kirbie replied: — January 26th, 2014 @ 11:53 pm

      you are welcome!

  20. 20

    Tanvi? — April 17, 2014 @ 7:36 am

    Do we have to use baking POWDER? can we use baking SODA??????

    • Kirbie replied: — April 17th, 2014 @ 12:11 pm

      yes it must be baking powder. Baking soda does not work the same, it needs an acidic agent to activate it.

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