Kirbie's Cravings

4 Ingredient Nutella Mug Cake

This single serving Nutella mug cake is just 4 ingredients and eggless! It cooks in the microwave in about 1 minute.

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 within it. So instead of 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? Sugar when Nutella is so sweet? Oil when there is already oil in the spread? Did I even need the egg? The answer is no.

I cut out all the ingredients I didn’t think were needed and kept the essentials. Just four ingredients. This Nutella cake is fluffy and delicious with chocolate hazelnut flavor throughout.

The cake crumb is a little loose without the egg acting as a binding agent, but since you’re eating 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 not quite as bad.) 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.

For more yummy Nutella recipes, check out my entire Nutella recipe collection.

If you love mug cakes, you can check out many more mug cake recipes.

I also have a category of 4-or-less ingredient recipes.

Hot Off the Press!

Check out my 5-Minute Mug Cakes cookbook, featuring nearly 100 recipes including this one and many never-before-published new ones.

Post now updated with video!

Four Ingredient Nutella Mug Cake

Servings: 1 -2 servings
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 5 minutes
This mug cake is just four ingredients and cooks in the microwave in one minute!
5 from 2 votes


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


  • Combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Cook in microwave for about 1 minute. If cake is not cooked in one minute, add an additional 20 seconds. Let cake cool a few minutes in the mug before eating.


See recipe tips below.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Recipe Tips

  • If you are making this recipe for the first time, I recommend starting with a mug that holds at least 12 oz of liquid. Once you’ve made it once and you see how much the cake rises, you can reduce your mug size for a better presentation.
  • Spoon out the flour 1 tbsp at a time and level it off. Because this recipe has so few ingredients, a little extra flour can make the cake dry.
  • Microwaves can vary in power and strength so you may need to cook a little less or a little more than the time recommended. Because this cake cooks so fast, I recommend adding time at 20 second intervals so you don’t overcook the cake.
  • Feel free to add frosting, powdered sugar, or other toppings to the cake. I like eating my cakes plain so I kept it plain.
  • The best way to wash the mug is to let it soak in water for an hour or so before washing.

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223 comments on “4 Ingredient Nutella Mug Cake”

  1. this didn’t work. Didn’t rise , only asked and was very dry.

    • you may need to check your baking powder. and did you do anything different? not sure what you mean by “only asked” I’m assuming it’s a typo but I can’t figure out what you meant to say

  2. Have you tried making this with whole wheat flour? That’s all I have in the house and when I’ve tried making basic vanilla mug cakes, they are a little crumbly.

  3. Hi!

    I want to make this in a wider bowl. Like a souffle bowl. Would I put it to microwave for 2 minutes if Im using double the recipe in a wider bowl? 

    Also can we take this cake out of the bowl/mug and serve it on a plate with some icing sugar? Can we easily take it out? 

    • Yes to the first. Make sure you use a big enough souffle bowl so that your cake doesn’t spill over. It will rise a lot during cooking before falling back down. No to the second. It’s a little hard to remove because the crumb of the cake is quite loose without the egg and extra oil acting as binding agents. it’s really meant to be eaten in the mug/bowl.

  4. Ohhh your cake is wonderfull and seems like soufle , i’ll do it on my son’s birthday party. Thanks.

  5. Wow! Just made your egg and nutella cake… but since I have to wait to taste it I made one of these to satisfy my need for immediate gratification!!! I admit I am pleasantly surprised! It tastes very good! Who knew you could make some thing decent in five minutes.  I am looking forward to taste the big cake. Thanks!!

    • i have lots of other mug cakes too! But yes, def give the full cake a try when you have more time to wait. I recommend making it right before you are going to go out somewhere, so when you come back, it’s ready!

  6. I’m not sure what happened, but mine never solidified into a cake. It stayed very gooey and the oil in the nutella ended up seperating to the top…I followed the recipe exactly?

    • that sounds very strange. did you make sure to mix everything until the batter is smooth? I’ve never heard of the nutella oil separating..also are you sure you used the right amount of Nutella? If you sort of estimated, which sometimes people do, it could throw off the liquid ratio in your batter.

  7. Wow! Thank you so much- this resulted in perfectly baked crumbly mugs of chocolate goodness! Of course, I had to frost them with buttercream because the mug cakes weren’t sweet enough but everyone loves it. I’d recommend a splash of vanilla extract if you like a nice aromatic vanilla scent to your chocolate like I do! 

    • glad these worked out for you. I find it’s sweet enough on it’s own, but everyone has different tastes and preference, so of course you can always adorn the cakes with frosting if needed.

  8. Oh my god. Let me just say that this was the best mug cake I have ever had!
    The whole house smells like this cake now and the taste… <3
    Definitely going to be recommending this to my friends~
    (Also, rather than 1/4 cups, since I'm unfamiliar with the cup measurement, I used 4 tsps, which worked perfectly 🙂 )

    • 4 tbsp is actually equivalent to 1/4 cup US, so that was great that you did that. I’m so glad you liked it! this is definitely one of my favorites

  9. ^reply to above

    Thank you for your reply!
    At full power, it will start overflowing like crazy, there will be nothing left in the mug. I’ve tried various settings and times, but it just won’t rise. I’ve just bought my baking powder so I’m quite sure it’s not the baking powder.

    • Hmm, that is strange. I’m sorry, it’s hard for me to be of more help without me being there with you. I’m not sure why it would overflow so much either. what is the size of the mug you are using?

  10. Hi, 

    I love this recipe! I do have a problem though. It didn’t rise. I tried it 3 times, on different microwave settings. It’s also still completely liquid after one minute. Today it had liquid on top after one minute, I poured it out and put it in for another minute, more liquid appeared, but this time it was “cakey” at least. Could my flour be my problem? 

    • Hmm, that is strange. You might need a little more than one minute if your microwave isn’t as powerful. Have you tried maybe doing 1 min 30 seconds at full power? Also is your baking powder still fresh?

  11. Don’t have an oversized mug so used 3 tbsps nutella, 3 tbsps self raising flour and 3 “small” tbsps milk. Cooked for 1 minute in 800w oven. Mixture came very close to top of mug then subsided to about half. Bit gooey so gave it another 15 secs. Didn’t look anything like your photo but tasted very nice and quick to make!

  12. Oh my word these questions… lol your patience is otherworldly. .

  13. Aside from a mug, can we use the same method for other containers like baking paper cups? Also what is the size of the cup used? Thank you.

    • i’m not sure if a paper baking cup will hold up while this is cooking. I recommend using a 16oz mug because this particular recipe rises a lot during cooking before settling back down.

  14. If i eat this every day is it unhealthy – HAHA 😀

  15. I should definitely try this next week!!! 

  16. this is so amazing!!!! its so yummy and warm – great winter snack 🙂
    thanks 🙂

  17. Can u use cinnamon powder instead of cacaou powder?

  18. I’ve found if you mix the batter in a separate bowl, spray the mug with cooking spray, then pour in the batter and cook, it helps prevent the crazy sticking! 🙂 so yummy! Thanks for sharing!

    • that’s great! I’m kind of lazy about having to wash that separate bowl though. hehe. i usually just soak the mug for a little and then it cleans pretty easily.

  19. Oh My Glob! So simple, yet delish! Thanks for the recipie ! 😀

  20. I tried it instantly when I saw this recipe (minute or two before ) but unfortunately not like what I was expecting.It has a very moist texture with a very hard top.I first made it stand for 1 min(very much soft and moist) then 20 sec(a little better,giving me a hope)then 20 sec(the condition in the second line also with a sour like smell.well,after all,I don’t blame the recipe because i’m satisfied with it.

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