Vegan salted caramel mug cake

One for the VEGANS out there!!! I found some vegan single cream, but you can use any vegan cream, or vegan yogurt, but ideally one with stabilisers, so it doesn't split when heated (would stay away from coconut yogurt for this).

Recipe

THE MUG CAKE
2 tbsp nut butter
2 tbsp coconut sugar
2 tbsp wholemeal bread flour
1 tbsp salted caramel protein powder
1 tbsp almond flour
Bicarb and baking powder
Salt
80ml soy milk

THE CARAMEL
3 heaped tbsp coconut sugar
1 tbsp olive oil
40ml vegan single cream
Big pinch sea salt

Method

1. Make your caramel - Heat the coconut sugar in a small frying pan on medium - low heat.

2. Add 1 tbsp olive oil and stir through well

3. Add the vegan cream when the coconut sugar starts to melt. - the mixture will bubble but thats ok.

4. Mix well until the sugar is dissolved into the yogurt, then transfer into a bowl or jar and set aside. When slightly cool, mix through a splash of milk to make it more drizzly.

5. Add the nut butter and sugar to a bowl and whip together with the back of a spoon for about 30 seconds, until the mixture is fluffy

6. Add your flours, baking powder, bicarb, and a pinch of salt

7. Mix your milk in bit by bit, until you have a thick cake batter

8. Line/ grease your small bowl/ mug

9. Add your cake batter to the mug/ plate, and microwave for 2 minutes at 600W

10. Remove from the microwave then leave to cool

11. Pour your caramel over and serve.

Notes + Variations:

You dont have to use salted caramel protein for this - you could use any, but vanilla or salted caramel will work best.