Isn’t it amazing that we now live in a world where there are such a thing as mug cakes?
So easy. So tasty. So freakin’ quick to make you’d be forgiven for eating these every day (don’t judge!).
And if you have already tried these delicious chocolate mug cakes we raved about a few months back, how giving this fluffy, flourless and incredibly nutty-flavoured one a go this weekend?
Ingredients
- 3 1/2 tbsp cashew butter
- 1 1/2 tbsp granulated sugar
- 1 large egg
* If you need to make absolutely sure this recipe is gluten free, double check to make sure the cashew butter brand you are using is gluten free.
Directions
1. Add all ingredients into a microwave-safe mug (I recommend using a mug that can hold at least 10 oz of liquid as the cake will initially rise quite high before sinking back down). Vigorously mix with a mini whisk until batter is completely smooth. I highly recommend using a mini whisk rather than a fork, as you really need to thoroughly mix the batter just the same as any cake batter. You do not want any egg streaks to go unmixed.
2. Cook in the microwave at full power for about 1 minute 15 seconds. Top of cake should look mostly done but may still be slightly gooey around the edges. Let cake cool a few minutes before eating. If desired, you can top with frosting, syrup or more spread.
(Recipe via KirbieCravings.com)
