Strawberry and Chocolate Mug Cake

Serves: 1


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

To Top
1 tbsp strawberry almond yog

Chocolate syrup

1 strawberry

Cacao nibs


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