The first time I made this recipe, I knew I was onto something. It was the most moist (is that correct? most moist?) mug cake I ever had! One of the problems I had with mug cakes is how dry they were to the bottom, so I always had to add whipped cream or something similar to create moisture in it. So I made it again this week and when I got the same result, I just knew I had to share it!
When the craving hits for a delicious treat and you need it pronto, this cinnamon hazelnut mug cake is here for you. It’s moist, filled with cinnamon and hazelnut goodness, and ready in minutes. Plus – it tastes delicious with a scoop of ice cream or a dollop of whipped cream!
Which got me thinking about mug cakes.
What’s a mug cake you ask???
A mug cake is a single serving cake baked in the microwave. All the ingredients are mixed together inside of a mug, and then it cooks in the microwave for about 1 - 2 minutes.
There are really endless varieties and flavors – but today we’re making a cinnamon hazelnut. I have to admit, the flavours came about in a really sneaky way that’ll surprise you. I used real butter for lots of flavour and moisture (a trick I learned from my Keto English Muffins). Then milk keeps in moist (dairy free milk works too) and juuust the right amount of flour so that it doesn’t taste dry. The cake will rise quite a bit as it bakes, so make sure your mug isn’t too small. Just be careful not to overbake, otherwise, it can turn a bit dry.
Cinnamon Hazelnut Mug Cake
1 TB butter
3 TB flour
1 TB double acting baking powder
1 TB sugar
1/8 cup equal amounts hazelnut coffee creamer and milk (I used almond milk)
Melt butter in microwave (30 seconds)
Add flour, sugar, baking powder and pumpkin spice.
Add milk and coffee creamer mixture and stir until well combined.
Microwave for 2 minutes.
Top with whipped cream and a sprinkling of pumpkin spice and serve.