gluten-free, wheat-free, dairy-free

Serves 1 – inspired by my Berry Mug Cake

• 1/2 small (or 1 mini) overripe banana – mashed
• 2 tbs almond meal or 180 nutrition protein powder
• 1 tbs unsweetened cocoa
• 1 egg white
• 2 tbs coconut cream
• 2 tsp extra unsweetened cocoa (for the icing)
• 1 tsp honey
• optional toppings – blueberries, coconut etc.

Combine banana, almond meal, cocoa and egg white in a small bowl, whisking together well with a fork. Transfer mixture to a lightly greased mug or small ramekin and microwave on high for 60 seconds, more or less if necessary, until cooked through and just springy to touch.

To make the icing, combine coconut cream, cocoa and honey in a small bowl, invert cake onto a plate and top with icing (best done if the cake has cooled!), berries, coconut etc..