3 Ingredient Flourless Cashew Butter Mug Cake

This easy mug cake is just three ingredients. It’s fluffy, flourless and tastes of cashews.

Sometimes it’s hard to believe that when I was a kid, the spread options for my toast were pretty much limited to margarine, peanut butter or jelly/jam. Now there are endless spread choices readily available like almond butter, Nutella, cookie butter, and more. I have an entire pantry shelf just dedicated to various spread flavors I find at the grocery store.

I was really excited when cashew butter became a more common grocery item a few years ago. Growing up, my favorite nut was the cashew. I could probably eat an entire container if I was allowed to. So far, I’ve only used cashew butter for my breakfast, but I decided it was about time I made a mug cake with it.

This cake came out smelling so great I nearly burned myself trying to take a bite too soon. Yes, I always tell people to wait a few minutes before consuming, but I rarely heed my own advice.

If you enjoy this recipe, be sure to check out my 3 Ingredient Flourless Peanut Butter Mug Cake, 3 Ingredient Flourless Nutella Mug Cake or 4 Ingredient Flourless Almond Butter Mug Cake.

5 from 2 votes

3 Ingredient Flourless Cashew Butter Mug Cake

This flourless cashew butter mug cake is so easy to make - you only need three ingredients and a few minutes to make it!

Servings: 1 mug cake

Prep Time: 4 minutes mins

Cook Time: 1 minute min

Total Time: 5 minutes mins

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Ingredients

• ▢ 3 1/2 tbsp cashew butter, see note
• ▢ 1 1/2 tbsp granulated white sugar
• ▢ 1 large egg

Instructions

 

• 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.
• 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.

Notes

If you follow a gluten-free diet, double check to make sure the cashew butter brand you are using is gluten-free. I used Jif brand, but can't say for sure that it is gluten-free.

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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