Skinny Microwave Chocolate Mug Cake



12 medium size ripe banana
3 tbsp unsweetened almond milk
1 tbsp almond butter
1 tbsp coconut flour
2 12 tbsp unsweetened cocoa powder
12 tsp baking powder
2 tsp agave nectar, honey, or coconut sugar
3 fresh raspberries, for garnish (optional)
1 tsp coconut flakes, for garnish (optional)



  1. 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.
  2. Microwave on High for 2 minutes or until the cake has risen and is cooked through. Garnish with raspberries and coconut flakes, if desired.
  3. Note: A 1000 watt microwave was used for this recipe. Cooking time may vary based on microwave power and mug size.

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