Mocha Mugcake

If you're a regular reader of the Neat blog, you'll be well-aware by now that it's International Coffee Day on Monday! So, we thought it would be rude not to make this week's dessert recipe - a 1-minute mug cake - coffee themed... 

METHOD: 

In a mug, combine the dry ingredients (Whey Protein, cocoa powder, baking powder and granulated sweetener), before adding in the wet ingredients (almond milk, instant coffee and maple syrup) and mixing well.

Push the square of chocolate into the middle of the mixture and place in the microwave for about 50 seconds (depending on the strength of your microwave). Check the cake at 15-second intervals to make sure you don't over-cook it, otherwise, the texture will become rubbery and tough - it should be still slightly gooey when you take it out. 

Whilst your cake is cooking, mix a touch of espresso into 2 tbsp yoghurt so you can top your cake and enjoy it straight away!