Oatmeal Nutella Mug Cake
By MaryEllen
My new favorite mug cake is a quick batter with golden oats and chopped pecans that bakes up light and fluffy around a dollop of gooey Nutella in the middle. It's like getting cake and frosting in one happy mug.
But this mug cake avoids the pitfalls of the overly gummy microwave cake by doing things a little differently. First of all, there's no egg, which can weigh a recipe like this down. Second, I use a tad more baking powder than is usually called for, giving it extra lift. Last, I fold in rolled oats and chopped pecans. The oats absorb a little of the moisture, leaving the cake tender and light, and together the oats and nuts add pleasant texture and crunch.
- 1
Ingredients
- 3 tablespoons milk
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons rolled oats
- 1 tablespoon finely chopped pecans, plus more to garnish
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
- Pinch nutmeg (optional)
- 1 tablespoon Nutella (see note), plus more to garnish
Preparation
Step 1
WHISK the milk, olive oil and sugar together in a 12-ounce (or larger) mug. Whisk in the flour until smooth, then whisk in the oats, pecans, baking powder, salt, and cinnamon and nutmeg, if using.
DOLLOP the Nutella on top and push in gently so it is partially submerged in the cake batter.
MICROWAVE on high (100%) power for 30 seconds, and then in 15-second bursts until the top looks dry and cooked and springs back when pressed with a finger. (Times will vary in microwave ovens of different powers. I recommend a prudent approach of microwaving for 30 seconds and then in short bursts, checking between each.)