I just made one of my favorite easy mug cakes even simpler and healthier. And it still tastes just as good.
My theme for this weekend was to simplify. I’ve been making a lot of cookies that require only three or four ingredients lately. The reason why they work so well is because one of the key ingredients (such as Nutella) already has many other ingredients contained inside. So instead of doubling up and adding more oil, sugar, etc, you just use what is already in the spread and add only the essentials.
I have been wanting to get back to my mug cake series and I thought the perfect way to ease in would be to simplify some of my mug cakes. So I started with one of my favorites, my pure Nutella mug cake. And I took a look at the ingredients. Did I really need all this stuff? Did I need sugar when Nutella is so sweet? Did I need more oil? Did I even need the egg? Obviously not.
I slashed out all the ingredients I didn’t think were needed and kept the essentials. Just four ingredients. This Nutella cake is delicious and healthier than the original. I know it’ll be even healthier if I make my own Nutella spread, but that also takes more time, and the whole point of mug cakes is that they are a quick fix.
The cake crumb is a little loose without the egg, but since you’re spooning it out of a mug, it shouldn’t be an issue.
The original recipe was 1015 calories (I know I know! It’s a lot. But the mug cake makes 1-2 servings, so if you share, it’s about the same as other desserts.) The new recipe is only 531 calories. So not only does the recipe become easier, but half the calories are gone too. And it tastes just as good! And if you share this one, then you’re only ingesting around 265 calories.
Update: If you enjoy this recipe, I just finished writing an entire book on mug cakes, featuring 100 recipes including several 4-or-less ingredient ones. You can pre-order it on Amazon.
Four Ingredient Nutella Mug Cake
4 tbsp flour
1/4 tsp baking powder
1/4 cup Nutella
3 tbsp fat free milk
Combine all ingredients into an oversized mug. Mix with a small whisk until batter is smooth. Cook in microwave for about 1 minute. Sharp knife inserted should come out clean and top of cake should look done rather than gooey. If cake is not cooked in one minute, add an additional 20 seconds. Let cake cool in mug completely before eating.