Ingredients

The following ingredients have 1 Servings
  • 3 tbsp superfine almond flour ((see note))
  • 1 tbsp coconut flour ((see note))
  • 1/2 tsp baking powder  ((see note))
  • 1 large egg
  • 1 tbsp maple syrup
  • 2 tbsp coconut cream ((see note))
  • 2 fresh strawberries (diced)
  • 1 (13-oz) can chilled coconut cream ((refrigerate can overnight for best results))
  • 1 tsp sweetener of your coice

Instruction

  • In a microwave-safe mug, add all ingredients except strawberries. For the coconut cream, when you open the can, the top should be solid coconut cream and the bottom should be a clear liquid. You want to add 1 tbsp of each to your batter. Whisk you batter with a small whisk until smooth.
  • Gently stir in strawberries.
  • Cook cake for about 2 minutes or until cake is done. Allow cake to cool a few minutes before adding the whipped coconut cream.
  • To make whipped coconut cream, remove only the solid cream portion from can (you can save the clear portion for a smoothie or other recipe) and add into a bowl of a stand mixer. Add about 1 tsp of liquid sweetener of your choice. Whisk on high speed until peaks form. Pipe some onto cake. Store remaining cream in the fridge, which can be used for other desserts or serve with strawberries.