This gluten free mug cake is made from coconut flour, and can be put together and baked in under 5 minutes! Coconut flour is tricky to work with, but this recipe yields the perfect textured cake. Recipe reprinted with permission from Coconut Flour: Pancakes, Muffins and Mug Cakes by Regina Braun of Leelalicious.
In a small bowl, combine the streusel ingredients and set aside.
In another small bowl, whisk together coconut flour, baking soda, and salt.
Add egg, coconut oil, maple syrup, coconut milk and vanilla extract, and mix thoroughly to combine. (Michelle's note: coconut flour can clump, especially if you keep it in the freezer. Either sift coconut flour prior to using, or just stir vigorously to break the clumps as the coconut flour absorbs the liquid in the batter. You can't over mix coconut flour recipes!)
Divide half of the batter between two small tea cups and sprinkle with half of the streusel mixture.
Fill in the remaining batter and top with the rest of the streusel.
Microwave each cup separately for about 1 1/2 minutes. Start checking at about 1 minute.
Let sit for a couple of minutes before eating.
Regina recommends splitting this cake into 2 small mugs for a small portioned treat. I chose to put the whole recipe in 1 mug and found it a good portion for a special treat. Choose either option!