This mug cake is quick and easy! It has a pretty crumb topping with the crunch of pecans and the decadence of chocolate. It is grain free, moist, cakey and full of flavor!

It is so cool to be able to whip up a cake in the microwave! I dunno why I am so fascinated with it. It must be from my Easy Bake Oven days. Gosh! I Loved an Easy Bake Oven. It was on my wish list, but I never received one as a child, but I sure loved going to my friends and using theirs.

Another reason I really like these mug muffins and cakes is you aren’t making a huge dessert cake. It is a guilt free, smaller treat!

This recipe takes just 3 minutes to cook! It pops way up, and I was holding my breath when testing it, because it looked like it was going to overflow in the microwave, but it rises way up and then settles down again, like magic!

It is a really delicious cake!

Funky Monkey Crumb Cake

Ingredients For the Cake:

1 Ripe Banana

1 Egg

¼ Cup Almond Flour

2 Tablespoons of Coconut or Almond    Milk

2 Tablespoons of Dark Chocolate or Chocolate Chips

2 Teaspoons of Honey or Maple Syrup

¼ Teaspoon Cinnamon

¼ Teaspoon of Baking Soda

¼ Teaspoon Vanilla Extract

Pinch of Sea Salt

For Crumb Topping:

2 Tablespoons of Almond Flour

2 Tablespoons of Broken Pecans

2 Tablespoons of Dark Chocolate Pieces of Chocolate Chips

Pinch of Sea Salt

Directions: Puree the banana and egg together by mashing or blending with a hand mixer or small blender like a Ninja. Add the remaining cake ingredients except the chocolate pieces and mix until incorporated. Fold in the chocolate and pour into a individual serving bowl that holds 1 ½ cups like a soup bowl or extra large mug.

Mix the Crumb Topping together and sprinkle on top of the cake batter.

Microwave for 3 minutes. It will puff way up, but should not overflow the dish. Cool Slightly.

Funky Monkey Crumb Cake