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Banana Nutella Molten Lava Mug Cakes

January 13, 2015 by Kayley 17 Comments

Banana Nutella Molten Lava Mug Cakes | thekitchenmccabe.com

I have this problem when I’m pregnant. Every night, the second the kids are in bed, it hits. A craving for some sort of baked good. A HOME-baked baked good. Nothing from the store will satisfy. Actually, if I’m being honest, this happens every night even when I’m not pregnant. But that isn’t such a big deal because I have much more energy and probably have something lying around that I baked earlier in the day anyway.

And if I don’t? Well, I’ve been known to bake a chocolate cake at 11 o’clock at night without batting an eye. Anything to satisfy that craving.

Unless I’m pregnant. Then I’m tired. All the time. And midnight baking might only happen somewhere in the second trimester, which we’re well past at this point.

Banana Nutella Molten Lava Mug Cakes | thekitchenmccabe.com

This is where mug cakes come in.

They’ve been my saving grace for the last few weeks.

5 minutes and I’ve got a cup 0′ baked goods.

Not only that, but a relatively healthy cup o’ baked goods to boot. These cakes are so soft and full of banana flavor. The batter is swirled with Nutella and there is a lovely little melted chocolate surprise at the bottom. Topped with a scoop of coconut cream and drizzled with more Nutella. That’s how we do mug cakes around here.

These cakes are gluten free, dairy free, and refined sugar free. I used oat flour, which I think makes the texture even better in a mug cake than white flour….more cake-y, less sponge-y.

Ok, actually, I guess I can only say these cakes are almost refined sugar free. The batter is sweetened with a little honey, but then there are the swirls of Nutella. So….it is what it is.

Banana Nutella Molten Lava Mug Cakes | thekitchenmccabe.com

These cakes get their molten lava-ness from the mini chocolate chips and hot coffee poured over the top just before cooking. I’m not a coffee drinker at all, but I do love using it in baking…it ups the chocolate flavor and adds a little something special. I keep a little container of instant coffee in my cupboard to throw in to chocolate cakes when it seems right.

If you didn’t have any around, however, hot water will work too.

For less mess and easier banana mashing, I mash the banana inside a ziploc bag with my hands and then add the other wet ingredients in and squish together inside the sealed bag. Less mess, more efficient than mashing with a fork.

These cakes would be great topped with slices of banana, I’m thinking. Then it could easily be considered a breakfast cake, right? Actually, I made these for my kids the other morning and they made a great breakfast! They loved them and gobbled them up as fast as they could….after I finished shooting the cakes, of course 😉

Banana Nutella Molten Lava Mug Cakes | thekitchenmccabe.com

Banana Nutella Molten Lava Mug Cakes
 
Print
Prep time
5 mins
Total time
5 mins
 
This recipe makes 2 mug cakes.
Serves: 2 mug cakes
Ingredients
  • ¾ C. Oat Flour
  • ½ t. Baking Powder
  • ⅛ t. Salt
  • 1 Banana, very ripe
  • 4 T. Coconut Oil, melted
  • 2 T. Honey
  • 2 Eggs
  • 2 T. Nutella
  • 2 T. Hot Coffee or Water
  • 2 t. Mini Chocolate Chips
  • ¼ C. Coconut Whipped Cream(add a little honey to firm coconut cream and whip)
  • More Nutella for drizzling on top
Instructions
  1. Placed the oat flour, baking powder, and salt in a mixing bowl and whisk together.
  2. Place the peeled banana in a ziploc bag and seal. Mash the banana with the palm of your hand against the counter until smooth. Add the coconut oil, honey, and eggs to the bag, re-seal, and mix together with your hands.
  3. Squeeze the banana mixture into the bowl of dry ingredients and whisk together until smooth. Add the nutella and swirl through the batter until distributed in thin ribbons.
  4. Divide the batter between two microwavable mugs.
  5. Place 1 teaspoon of mini chocolate chips in the center of each mug.
  6. Pour 1 tablespoon of hot coffee or water over the top of the batter in each mug.
  7. Microwave each cake for 1 minute and 25 seconds(this can vary depending on how strong your microwave is....give or take 10 seconds. Watch it as it cooks. When it has stopped puffing up and the top no longer looks glossy it should be finished.
  8. Top with coconut whipped cream and a drizzle of Nutella.
3.2.2925

 

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Filed Under: Cakes, Cupcakes and Minis, Dairy Free, Desserts, Gluten Free

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Comments

  1. Tina @ Just Putzing Around the Kitchen says

    January 13, 2015 at 6:08 PM

    This looks SO GOOD!!! I’m so happy I have a bunch of super ripe bananas at home, b/c I’m definitely going to be making this soon…

    Reply
    • Kayley says

      January 14, 2015 at 1:16 AM

      Thanks so much, Tina! Yes! Make them soon 😉

      Reply
  2. June Burns says

    January 13, 2015 at 10:27 PM

    Such cute little cakes! I’ve made lava cakes before, but never thought of putting them in mugs. Great idea 🙂

    Reply
    • Kayley says

      January 14, 2015 at 1:15 AM

      Thank you June!

      Reply
  3. Rochelle @ Oh So Sweet Baker says

    January 13, 2015 at 11:15 PM

    This looks too good. Mug cakes are dangerous, especially when Nutella is involved

    Reply
    • Kayley says

      January 14, 2015 at 1:15 AM

      Thanks Rochelle! Haha, so true about the nutella 😉

      Reply
  4. Sarah @ SnixyKitchen says

    January 14, 2015 at 9:43 AM

    Now that I know how easy mug cakes are, I’m going to use them to satisfy my midnight baked good cravings too. YOUR nutella banana one with oat flour sounds like it’d hit the spot just perfectly!

    Reply
  5. Charlene Dolos says

    October 3, 2016 at 10:52 PM

    I would appreciate it if you would print the picture. You show it on recipe, but when I print it, no picture. Also can you show the Nutritional Facts, for diabetics? I like to make mug cakes in a single serving. Can this recipe be reduced?

    Reply

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My name is Kayley! Welcome To The Kitchen McCabe, a blog based on wholesome recipes, beautiful food and photography. More >>

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