About this recipe:As a poor, starving uni student, this mug cake recipe is one of my favourite desserts. It is quick, cheap and makes enough for one! A spoonful of ice cream completes this heavenly dessert. You can try using peanut butter instead of hazelnut spread, but you won't need as much. I find that 1 1/2 tablespoons of peanut butter works well. You can also increase the amount of cocoa powder and hazelnut spread to 3 tablespoons each if you need even more of a chocolate hit!
Makes: 1 mug cake
30g self-raising flour
50g caster sugar
3 tablespoons vegetable oil
3 tablespoons milk
2 tablespoons cocoa powder, or more to taste
2 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
1/2 teaspoon salt
1/2 teaspoon vanilla extract
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Method Prep:10min › Cook:2min › Ready in:12min
Stir self-raising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt and vanilla extract together in a large mug until batter is smooth.
Cook in microwave oven on full power until the cake has risen in the mug and is set in the centre, 1 1/2 to 2 1/2 minutes.