Chocolate Mug Cake



1 tbsp Mix it! Universal
1 egg
50 ml milk
100 g hazelnut cream
1 pinch/es of salt
1 tsp coconut fat
1 tbsp cocoa powder
1/2 tbsp baking powder
a little bit of orange zest


  • Preheat the oven to 160°C. Grease a round cake tin and dust it with flour. 
  • First mix the milk in a bowl with the eggs and the hazelnut spread.
  • Next add the remaining ingredients and stir well.
  • Pour the batter into heatproof cups, decorate with a peeled orange slice. Bake for 10-12 minutes.
  • Bake the cakes in the microwave at the highest setting for 1 ½- 2 minutes.
  • Makes 3 cups (200 ml each).