Microwave Nutella Cake

I need a pedicure like last week.

For reaaaaaalz.

Toes are growing over toes here people.

There is nothing I won’t do for a little pampering.

Okay, well maybe a few things I won’t do. 🙂

Let’s talk this Nutella business.

I’ve got a little secret.

I used to hate Nutella.

Like loathe it.

Then, one day, I mixed it with some peanut butter, slathered it on a piece of bread, and topped it with sliced bananas.

Oh, then I put it in a skillet to make it all toasty.

Add some bacon and that’s a death row meal right there.

Soooooo…I’ve been making my own Nutella for a while now.

Because I’m a Nutella snob and because, frankly, I like to health-ify not so healthy foods.

I’m sure you know this by now.

We are making a single-gal cake.

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This requires uno bowl.

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It also only takes dos minutos to make…in la microwave!

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Am I faking Spanish enough for ya?

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Seriously…this cake is super fluffy

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with a semi-gooey chocolate center

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that is crazy good.

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It’s also health(ier)!

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I put some toasted coconut butter on top for all you coconut haters out there 😉

Microwave Nutella Cake
Author: 
Recipe type: Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A fluffy chocolate hazelnut cake with a gooey chocolate center made with homemade nutella. Gluten-free, paleo, refined sugar-free.
Ingredients
  • For the Nutella:
  • 2 c. unsalted, roasted hazelnuts, skins removed
  • 4 T. raw cacao powder, or cocoa powder
  • ¼ t. fine sea salt
  • 1 t. pure vanilla extract
  • ¼ c. pure Maple syrup
  • ½ c. hazelnut milk (you can also use unsweetened, vanilla almond milk or another nut milk if preferred)
  • For the cake:
  • 1 T. melted coconut butter
  • 1 T. homemade nutella from the recipe above
  • 1 large egg, at room temperature
  • 1 T. coconut sugar
  • ½ t. pure vanilla extract
  • 1 T. coconut flour
  • ½ t. unsweetened cocoa powder
  • ½ t. baking powder
  • 1 T. dark chocolate chips, optional
  • 1 T. melted coconut butter, for topping, optional
Instructions
  1. For the nutella, place the hazelnuts in a large food processor and process on high until smooth, about 10 minutes.
  2. Scrape down the sides of the bowl as needed.
  3. Add the rest of the ingredients and process on high until smooth and creamy, about 3-4 minutes.
  4. For the cake, combine the coconut butter, nutella, egg, coconut sugar, and vanilla in small mixing bowl. Mix until smooth.
  5. Stir in the coconut flour, cocoa powder, and baking powder.
  6. Fold in the chocolate chips.
  7. Pour the batter into a small greased ramekin or coffee cup.
  8. Place in the microwave on a paper towl (to eliminate the mess if it overflows).
  9. Microwave for 1 to 2 minutes.
  10. Top with coconut butter and enjoy!

MANGIA!!!

Comments

  1. This sounds really nice and something different to try. Thanks for sharing this recipe.

    Simon

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