Strawberry and Chocolate Mug Cake
The Mug Cake
1 tsp smooth cashew butter
1 tsp sugar
1 tsp strawberry almond yog
1 heaped tsp cocoa powder + hot water
1 tsp self-raising wholemeal flour
1 tsp almond flour
Sprinkle of bicarbonate of soda
Sprinkle of baking powder
1 tsp syrup
1 tbsp strawberry almond yog
Add the cashew butter and sugar to a small bowl – cream together with the back of a spoon until it looks fluffy. This should only take about 30 seconds.
Add your strawberry yog and stir through well, followed by your cocoa powder which has been dissolved in a splash of hot water.
Combine well, then add all your dry ingredients, stirring well to combine.
Add your syrup of choice, stir well until you have a thick cake batter consistency, then transfer the mixture to a mug or small microwave-safe bowl.
Cook in the microwave for 1 minute at 600W, then remove and set aside to rest for a couple of minutes.
Top with strawberry yog, strawberries, chocolate syrup and cacao nibs