Raspberry Pistachio Friand Mug Cake

Serves: 1


The Mug Cake
1 tsp cashew butter

1 tbsp sugar

2 tbsp raspberry yog

5-6 frozen raspberries (or fresh) – microwaved

2 heaped tbsp almond flour

1/6th tsp bicarbonate of soda

1/6th tsp baking powder

Splash plant drink

To Top
1 tbsp vegan pistachio cream

1 tbsp crushed roasted pistachios

Freeze dried raspberries


Cream together the cashew butter and sugar until fluffy

Add 2 tbsp the raspberry yogurt and mix well

Add your almond flour, and baking powder and bicarb, as well as a splash of milk, then mix until you have a cake batter

Microwave your raspberries until mushy, then mash up with a fork so they are smooth. Mix this into your cake batter.

Transfer into a microwave safe bowl and microwave for 1 minute 30 seconds at 600W, then for another 30 seconds at 1000W.

Remove and leave to cool slightly.

Add your pistachio cream to a microwave safe bowl and microwave until smooth and melted – mine took 1 minute at 1000W.

Pour the pistachio cream over the mug cake, sprinkle with crushed pistachios, fresh or freeze dried raspberries and a pinch of Maldon salt.

Set in the fridge for 20 mins, or freezer for 5.