Pistachio Lava Mug Cake

Name: Pistachio Lava Mug Cake
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 serving
Cuisine: American
Ingredients: 1/3 cup shelled pistachios (about 40–45 g), plus extra for topping; 3 tablespoons plain Greek yogurt; 1 large egg; 1 to 2 tablespoons pure maple syrup (to taste); 1/4 teaspoon baking powder; Pinch of salt; 1/4 teaspoon vanilla extract (optional); 1 teaspoon pistachio butter or 1 small square dark chocolate (optional, for a molten center)

dessert · American

Credit: Josh Gale

A quick, protein-packed pistachio lava cake made in the microwave using Greek yogurt and ground pistachios — ready in minutes and perfect for a single warm dessert.

Added Jan 14, 2026

PrepPrep time

5 min

CookCook time

2 min

ServingsServings

1 serving

Ingredients

1/3 cup shelled pistachios (about 40–45 g), plus extra for topping

3 tablespoons plain Greek yogurt

1 large egg

1 to 2 tablespoons pure maple syrup (to taste)

1/4 teaspoon baking powder

Pinch of salt

1/4 teaspoon vanilla extract (optional)

1 teaspoon pistachio butter or 1 small square dark chocolate (optional, for a molten center)

Notes

Microwave powers vary widely — the first time, watch closely and adjust time. This recipe is written as a single-serving mug/ramekin cake; to make more servings, multiply ingredients and microwave individually or bake in a 350°F (175°C) oven for 12–15 minutes (until edges set and center slightly soft). For a vegan version, try a flax egg and a plant-based yogurt, and swap the optional chocolate/pistachio filling accordingly. Store leftovers covered in the refrigerator for up to 2 days; reheat briefly in the microwave to serve warm. For a smoother texture, use finely ground pistachio flour instead of pulsed whole pistachios.

Preparation

Lightly grease an 8-ounce microwave-safe ramekin or mug with a little oil or nonstick spray.

Place the shelled pistachios in a small food processor or blender and pulse until they form a fine meal (like a coarse flour).

Add the Greek yogurt, egg, maple syrup, baking powder, pinch of salt, and vanilla (if using) to the processor. Blend until the mixture is smooth and combined; the batter will be thick.

If you want a molten center, spoon about half the batter into the ramekin, add the pistachio butter or chocolate square in the center, then cover with the remaining batter. Otherwise, pour all the batter into the prepared ramekin and smooth the top.

Microwave on high for about 60–90 seconds. Start with 60 seconds, then check — the edges should be set while the center remains slightly soft and gooey. Microwave in additional 10–15 second bursts if needed; microwaves vary.

Let the cake rest in the ramekin for 1 minute to finish gently cooking and to set slightly.

Serve warm straight from the ramekin or inverted onto a plate. Top with crushed pistachios, a drizzle of maple syrup, extra Greek yogurt, or a dusting of powdered sugar as desired.