Gluten free Nutella mug cake (egg free, vegan option)
Egg free, dairy free option, vegan option, xanthan gum free *Recipe uses Australian tablespoons which are 20ml as opposed to the more common 15ml.
Ingredients
- 20 g light brown sugar
- 10 g Dutch processed cocoa powder
- 10 g tapioca flour/starch
- 15 g fine white rice flour
- 1/4 teaspoon (2g) baking powder
- Tiny pinch fine salt
- 50 g Nutella spread or Vego spread (for the dairy free/vegan option)
- 40-60 g (2-3 tablespoons)* boiling water American, UK and NZ readers: use 1 tablespoon + 1 teaspoon. Your tablespoons are 15ml whereas ours in Australia are 20ml. 1 tablespoon + 1 teaspoon = 20ml.
Instructions
- Whisk the dry ingredients together in a small bowl, then add the Nutella or Vego spread.
- Add the boiling water a tablespoon at a time until you reach a glossy and smooth medium consistency batter. You might need to adjust the water if you try other flour combinations.
- Microwave the mug cake for 90 seconds - 1 minute. I like to underbake mine slightly so there's an inbuilt sauce. Allow the mug cake to cool for a minute or two before topping with ice cream and serving.
Notes
- See ingredient notes in the body of the post.
- See the body of the post for instructions on oven baking your mug cake.
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