Tuesday , September 22 2020
Blueberry, Almond and Chocolate Mug Cake 1

Blueberry, Almond and Chocolate Mug Cake

Recipe by Sara Matthews | @sarabynatureskitchen

Makes 1

INGREDIENTS

40g of gluten free Self Raising flour
20g of ground almonds
1 heaped tbsp of  raw cacao or cocoa powder
1tbsp of maple syrup

60ml of plant milk
6-8 blueberries
1tbsp of flaked almonds plus a few extra to sprinkle on top

Method
In a large cup (suitable for the microwave) mix all the dry ingredients (flour, ground almonds, cacao powder), then add the milk and maple syrup. Stir to combine thoroughly. Mix in the blueberries and flaked almonds. Once mixed, sprinkle a few of the flaked almonds on the top.

Cook in the microwave on high for 1 ½ – 2 minutes. Allow to cool for a minute then enjoy. Serve with a generous dollop of plant-based yogurt or ice cream.

You can eat this cake hot or cold. Why not swap out the blueberries and flaked almonds for your favourite flavour combination, I also like apricot and walnut, or pear and pistachio.

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