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.

Why You’ll Love This Recipe

  • This is a flourless mug cake made with just three ingredients.
  • It’s so simple and ready in about five minutes.
  • You can eat the cashew cake plain or add some toppings like whipped cream, chocolate sauce, or frosting.

Ingredients

  • Cashew butter
  • Granulated sugar
  • Egg

Cashew butter: Any cashew butter will work, but if you want to make this mug cake gluten-free, use a gluten-free nut butter.

How to Make the Mug Cake

  1. ​Make the batter: Place all three ingredients in a large microwave-safe mug. Whisk until the batter is well combined.
  2. Cook the mug cake: Microwave the cake at full power for about 1 minute and 15 seconds.
  3. Cool the cake: It’s a good idea to let the cake cool in the mug for a couple of minutes before eating it.
  4. Add toppings: Serve it with toppings, if desired.

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

More Easy Mug Cakes

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
Cook Time: 1 minute
Total Time: 5 minutes
Print Recipe Pin Recipe Leave a Review

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.
Did you make this recipe?Please leave a star rating and review below!