Ingredients

• 3 tablespoons Almond Flour
• 1 tablespoon Coconut Flour
• ½ teaspoon Baking Powder
• 1 Large Egg
• 1 tablespoon Maple Syrup
• 2 tablespoons Coconut Cream
• 2 Fresh Strawberries, diced

Whipped Coconut Cream

• 13 ounces Coconut Cream, chilled
• 1 teaspoon Maple Syrup

Directions

1. In a microwave safe mug add all ingredients except strawberries; add 2 tablespoons of coconut cream to the batter; whisk batter until smooth
2. Gently stir in strawberries
3. Cook cake for 2 minutes until cake it done; allow to cool before adding whipped coconut cream
4. Whipped coconut cream: remove only the solid cream portion from the can and add to the bowl of a stand mixer; add 1 teaspoon of maple syrup; whisk on high speed until peaks form; pipe onto cake; store remaining cream in the fridge