|1⁄2 medium size ripe banana|
|3 tbsp unsweetened almond milk|
|1 tbsp almond butter|
|1 tbsp coconut flour|
|2 1⁄2 tbsp unsweetened cocoa powder|
|1⁄2 tsp baking powder|
|2 tsp agave nectar, honey, or coconut sugar|
|3 fresh raspberries, for garnish (optional)|
|1 tsp coconut flakes, for garnish (optional)|
- Place banana in a microwave safe cup or ramekin and mash with a fork. Stir in almond milk and almond butter. Add coconut flour, cocoa powder, and baking powder and mix until well combined. Stir in agave nectar, honey, or coconut sugar.
- Microwave on High for 2 minutes or until the cake has risen and is cooked through. Garnish with raspberries and coconut flakes, if desired.
- Note: A 1000 watt microwave was used for this recipe. Cooking time may vary based on microwave power and mug size.
Source : allrecipes.com