Audrey's Smack Your Lips Nutella Cake

Day #12?54 during the recent quarantine where “I have no idea what today is ." Amidst all the depressing news I do found humor in the countless quarantine memes flooding social media. I saved one of my favorite memes just for you.

In all honesty, this was me before the lockdown. I’m notorious for trying to create something delicious that satisfies my ginormous sweet tooth but is also vegan, low cal, low fat, and somewhat guilt free. Piece of cake right? Enter my bowl cake with homemade Nutella frosting. I’ll preface this recipe by saying I don’t really measure out ingredients, but for you I’ll throw out my best guess. *tbsp means heaping.

Want to see what you can whip up without a can of deviled ham? (Nothing against deviled ham....but I am a fan of much sweeter and non-meaty items.)

Here's the recipe. You're welcome.

The Vegan Mug Cake:

• 1 scoop plant protein
• 2 tbsp coconut flour
• 2 tbsp granulated Swerve
• 1/2 teas baking powder
• 2 tbsp Hershey’s special dark Cocoa
• 1/3 cup unsweetened almond milk
• Splash of skinny girl sweetener (I used chocolate waffle cone).

In a bowl, combine ingredients and put in the microwave for about 2-3 minutes. I took mine out once I could see the edges were “crusty."

The Nutella frosting:

• 2 tbsp of brown sugar swerve
• 6 tbsp powdered peanut butter
• 2 tbsp Hershey’s special dark cocoa
• Splash of skinny girl sweetener.

Add tiny amounts of water gradually til consistency of canned frosting. Let sit about an hour. Spoon the frosting on top of your cake and enjoy!

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