This is a delicious and versatile dessert. you can make it in a mug or a ramekin, in the over or in the microwave, and serve it either as a gooey-centred pudding or cook for a longer time for a more cake like consistency - the choice is yours.

It is gluten-free and if made with Plant-based Superflora it is vegan too. I like to use a mild olive oil like the one from Pendleton Olive Estate

Serve with some raspberries and a sprinkling of icing sugar, coconut yoghurt, your favourite ice-cream, or try this one.

It is a rich dessert - my husband and I are happy to share one cake between two 😋