Ingredients:

  • 1/4 cup (30g) almond flour
  • 1 tbsp (8g) coconut flour
  • 1/2 tsp (2g) baking powder
  • 1 tbsp (12g) maple syrup
  • 2 tbsp (30ml) unsweetened almond milk
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 tsp (5g) melted coconut oil
  • 2 tbsp (15g) fresh blueberries
  • 1 pinch (0.5g) salt

Instructions:

  1. Whisk the almond flour, coconut flour, baking powder, and salt directly in a 12 oz microwave-safe ceramic mug until no clumps remain.
  2. Stir in the maple syrup, almond milk, vanilla, and melted coconut oil. Mix until the batter is smooth and velvety.
  3. Gently fold in the blueberries using a fork, pushing some slightly into the batter and leaving a few on top.
  4. Heat on high in the microwave for 70 to 90 seconds until the top appears set and springy to the touch.
  5. Let the cake rest for 1 minute to allow the steam to set the interior before serving.