Chef’s Tip: When blended with a touch of water, soaked cashews transform into a healthier cream for desserts.


  • 1/3 cup raw cashews
  • 2 tbsp whiskey
  • 1 tbsp maple syrup, plus 2 tsp
  • 1 egg
  • 1/4 cup plain Greek yogurt
  • 1 tsp instant-espresso powder
  • 1/4 cup oat flour or whole-wheat pastry flour
  • 1 tbsp unsweetened (natural) cocoa powder
  • 1/4 tsp cinnamon
  • 1/4 tsp baking soda
  • Pinch of salt


  1. Place cashews in a bowl, cover with water, and let soak at least 2 hours; drain.
  2. Blend cashews with ¼ cup water, whiskey, and 1 tbsp maple syrup until smooth.
  3. In a greased, large coffee mug, stir egg, yogurt, 2 tsp maple syrup, and espresso powder. Add flour, cocoa powder, cinnamon, baking soda, and salt and stir until everything is moist.
  4. Cover mug with a paper towel and microwave on high until puffed and set (between 90 seconds and 2 minutes).
  5. Top with some whiskey-cashew cream. Save extra cream for more cakes, or stir into oatmeal.
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