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2 Minute Anti-Inflammatory Strawberry Shortcake Mug Cup

Course Dessert
Prep Time 1 minute
Cook Time 1 minute
Servings 1
Author Domenique Trupia

Equipment

  • 1 Mug
  • 1 Small mixing bowl

Ingredients

Cake

  • 3 tbsp Almond flour or oat flour, gluten free
  • 1 tbsp Coconut flour or more of the flours above
  • 1/2 tsp Baking powder
  • 1 tbsp Honey
  • 1 tbsp Coconut oil or avocado oil
  • 1 Egg
  • 1/2 tsp Pure vanilla extract
  • 1 pinch Salt
  • 1 tbsp Collagen peptides

Strawberry topping

  • 1/3 C Slices strawberries
  • 1 tsp Honey or maple syrup

Coconut whipped cream

  • 1 tbsp Coconut whip
  • 1/2 tsp Pure vanilla extract

Instructions

  • In a mug combine all the cake ingredients and stir well. Microwave for 60-90 seconds or until cooked. Allow the cake to cool for a few minutes
  • Add the strawberries and maple syrup. Place them on top of the cake
  • In a small mixing bowl combine the coconut whipped cream and vanilla and serve on top of the cake