Posted on by Macro Mike

Raspberry Almond
Butter Ripple Cake

Created by: @noashealthyeays

Delicious single serve raspberry almond butter ripple cake using our super versatile Macro Mike Sweet Original Almond Butter AB Powder and very few ingredients. Eat this tasty plant based treat for breakfast, dessert or a snack! Feel free to use gluten free flour and sweetener to make this a healthy breakfast alternative to sugar. Enjoy!


  • 22-25g / Self raising flour, gluten free
  • 2tbsp / Macro Mike Sweet Original Almond Butter
  • 1tsp / Sweetener, granulated
  • A pinch of salt
  • 3tbsp / Almond milk
  • 1/2tsp / Vanilla extract
  • 1/2tsp Coconut oil (optional)
  • 1tsp / Raspberry chia jam (sugar free optional)
  • Dark chocolate square



Preheat the oven to 180 degrees Celsius.
Mix together flour, almond butter, pinch of salt, and sweetener.
Stir in almond milk and vanilla extract.
Adjust milk for a medium thick cake batter consistency.
Grease a cup cake case or small-ramekin and pour batter in.
Use a toothpick to swirl in raspberry jam through the top and break a square of vegan chocolate over the top.
Bake for 15-20 minutes.
Let cool for a few minutes and devour!

goodies in this recipe!!

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