4 Ingredient Molten Nutella Lava Mug Cake

This single serving molten Nutella lava mug cake couldn’t be easier. The recipe is just four ingredients and is eggless. Hopefully you will love me and not hate me for this one.

I love molten chocolate cakes. For me, my ideal lava cake has a very light, delicate cake shell, with a hot, molten, liquid center.  This is exactly how this cake turns out. And it’s Nutella flavored, which just makes it even more amazing.

This is not your traditional molten cake. A traditional molten chocolate cake involves eggs and creating a chocolate pudding-like batter. This cake actually starts with my 4-Ingredient Nutella Mug Cake. It seems like ages ago when I shared that recipe. I owe a lot to that recipe. I probably wouldn’t have a cookbook out if it wasn’t for that recipe.

One big difference between this and my other mug cakes is that we’re baking this one. Yes, I’m really sorry. Your cake won’t be ready in one minute. But it’s worth the additional 16 1/2 minutes, I promise. Microwave cooking is quick and easy, but it has its limitations. A true molten lava cake has such a delicate exterior which can only be achieved through a slower cooking process. I didn’t want this to just taste like an underbaked cake, or a cake with some melted chocolate squares in the middle, or a cake with a scoop of Nutella in the middle. I wanted it to really taste like the lava cakes you order for dessert at a restaurant.

And this cake really does. You bake it just until the exterior is cooked but the center isn’t quite finished. When it first comes out of the oven, it might look like a regular cake except for the darker, still slightly sunken center, but within a few minutes, the middle sinks and the exterior puffs up, much like traditional lava cakes. The outside of the cake comes out a light, delicate, cake shell. When you peel away that first layer, you’re greeted to a liquid center. It’s amazing on its own or with a scoop of your favorite ice cream.

Check out all my Nutella recipes here.

Mug cake recipe collection here.

4 Ingredients or less recipes here.

4 Ingredient Molten Nutella Lava Mug Cake

Ingredients:

  • 4 tbsp all purpose flour
  • 1/4 tsp baking powder
  • 1/4 cup Nutella
  • 3 tbsp fat free milk

Directions:

1. Preheat oven to 350F. In an oven-safe mug (it won't rise too high, so something between 6 to 8 oz is fine), add all four ingredients. Mix with a mini whisk vigorously until batter is completely mixed and smooth. 2. Place mug on a baking sheet and then place into oven. Bake for approximately 16-18 minutes (mine took exactly 17 1/2 minutes). Watch the cake carefully towards the end. You want the cake to have puffed up except the center, which should still look dark and not completely set (but no longer wet, like photo above). Let cake cool a few moments before eating. You can top with powdered sugar and eat with ice cream if desired.

All images and content are © Kirbie's Cravings.

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32 comments on “4 Ingredient Molten Nutella Lava Mug Cake”

  1. I don’t have an oven. Can I take the same recipe in the microwave?

  2. Would it still be possible to make the recipe with low fat milk instead of fat free?

  3. I actually just made it in the microwave! ! I put it for a minute or so…and the molten center was there!! It was really good!!
    Now it obviously depends on the power of your microwave…so put it for a few seconds check up on it…and maybe add a few more seconds depending on what you get

    • glad you like the microwave version! It does work, but not quite the same. I like the oven because the cake is barely cooked, whereas it cooks a lot more in the microwave. Still good either way though =)

  4. Hi!
    Made this last night for my husband and he absolutely loved it!! Thank you so much for sharing your recipe!! I was wondering if there is a way to substitute the Nutella with semi-sweet chocolate chips? I think my grandchildren would love this dessert but they are allergic to tree nuts, peanuts, dairy and eggs. Any suggestions would be gratefully appreciated!!

  5. Can i use whole milk, or what milk can i use for this

  6. What kind of flour? Can i use all purpose flour? 

  7. Can I use normal full cream/ full fat milk?

  8. Can I use almond or soy milk?

    • I’ve heard from others that they were able to successfully use other milk substitutes, though it may not be as ideal in texture, it should still work.

  9. So this may be a dumb question, but how do I know if a mug is oven safe?

    • Usually it will say on the package it comes in or sometimes it’s written on the bottom or a sticker at the bottom. If it’s a brand name mug you may be able to find the information online as well

  10. This recipe looks great! I don’t think I have an oven-safe mug; can I use a cupcake pan instead?

    • A cupcake pan might be slightly too small. You can probably use a large ramekin or other similar individual sized baking dish

  11. Do you have to use fat free milk or can I use normal milk?

  12. How long do these last if you make multiple? And can you reheat them?

  13. Can I use self rising flour and no baking powder?

    • you’ll get similar results but I don’t know if the texture will be quite right because it’s not the same ratio of leavening agent.

  14. JUST MADE THIS AND I CAN’T EXPLAIN HOW GOOD IT WAS 😀 I GOBBLED IT ALL DOWN SO FAST OMG YUMMMM
    AND SO QUICK

  15. hi!!!!!! i absoulutly loveeee your recipes! but i made this and it was not quite gooey and i only baked it for 11 mins……. and it tasted quite floury?!? but overall i love your recipes!

    • Hi- that is very strange. is there anything you did different from the recipe? And did you cook it in a mug? If you cooked it in a very wide container it will cook much faster and that might explain why it cooked so fast

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