Ingredients

1 large egg, beaten
1 tbsp vegetable oil (or other flavour neutral oil)
1 tbsp liquid sugar (honey, maple syrup, coconut nectar, ect.)
1 tbsp cashew milk (or milk of preference)
1 tbsp almond flour
1 tbsp coconut flour
2 tsp cacao powder
1/4 tsp baking powder
pinch of salt

Method

1. Combine all ingredients in a small bowl to make cake batter.
2. Grease a mug with cooking spray, butter, or more vegetable oil, being sure to get the corners. I like to pour a touch of vegetable oil onto a paper towel and use that to grease the inside of the mug.
3. Carefully pour cake batter into mug. Tap the mug lightly on the counter to prevent any large holes from forming.
4. Microwave for 90 seconds.
5. Tip the cooked cake out of the mug onto a plate. The cake may deflate slightly as it cools.

Notes:

1. I love this with coconut chantilly cream and cherries. If you want a more black forest style cake, you can also add cacao powder to the cream, which will also thicken it more!
2. For liquid sugar of choice, use what you prefer or have on hand. I personally find that honey works the best for texture, flavour and mouthfeel in these cakes.
3. If making multiple cakes, microwave them one at a time. You can use similar mugs or differently shaped mugs depending on the presentation you desire. If you are using the same mug to microwave all of the cakes, be sure to wash it of all residue, thoroughly dry, and regrease before starting your next cake to prevent the next ones sticking and tearing.