Vegan Nutella Mugcake

If you personally know me, you would know that I have a huge obsession with Nutella. I actually prefer Nutella over peanut butter, which is crazy because I’m also in love with peanut butter.

This Mugcake does not have the same texture as a traditional cake would. It’s spongy & moist and tastes delicious with vanilla ice cream, berries & extra Nutella on top!

I hope you enjoy this Nutella Mugcake as much as I do ☺️

Vegan Nutella Mugcake

2 tbsp almond flour*

1 tsp all purpose flour

2 tbsp Nutella or Justin’s hazelnut butter

2 tbsp milk

1/4 tsp baking powder

1/2 tsp vanilla extract


1. Mix all of the ingredients together in a small bowl & pour batter into a greased tea cup. (Spread grapeseed oil or butter on the side of the cup).

2. Microwave for 1 minute for a spongy texture. If you want a more cake-y texture keeping microwaving the Mugcake at 15 second intervals until your desired texture is reached.

3. Let the Mugcake cool for 3-5 minutes & then serve with vanilla ice cream & berries. Enjoy!

* If you don’t own almond flour, replace it with 2 tbsp of all purpose flour & do NOT add in the extra 1 tsp of all purpose flour.

Make sure we stay connected on…

Snapchat 👻: @medhacooks to see the behind the scenes of my cooking experiments

Instagram: To see the final pictures of my creations

Pinterest: For inspiration from food blogs that I read 😊

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