Name: Raspberry Orange Coffee Cake {for two!}
Ingredients: 1 tablespoon butter; 2 tablespoons coconut sugar; 2 tablespoons mashed banana; Dash of vanilla; ½ teaspoon orange zest; ¼ cup brown rice flour; ⅛ teaspoon baking powder; 3 raspberries, chopped; 1 tablespoon cold butter, chopped in small chunks; 2 tablespoons brown rice flour; 1 tablespoon coconut sugar; ¼ teaspoon cinnamon; ½ teaspoon orange zest; 3 raspberries

Ingredients

Scale

for cake:

1 tablespoon butter
2 tablespoons coconut sugar
2 tablespoons mashed banana
Dash of vanilla
½ teaspoon orange zest
¼ cup brown rice flour
⅛ teaspoon baking powder
3 raspberries, chopped

for topping:

1 tablespoon cold butter, chopped in small chunks
2 tablespoons brown rice flour
1 tablespoon coconut sugar
¼ teaspoon cinnamon
½ teaspoon orange zest
3 raspberries

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Instructions

Place 1 tablespoon of butter in a ramekin or large coffee mug and melt for 30 seconds in the microwave. Add in coconut sugar mashed banana, vanilla, orange zest, brown rice flour, baking powder and raspberries and stir to combine completely.
In a separate bowl combine topping ingredients except raspberries and combine with your hands, squeezing the butter into the other ingredients until it is combined and crumbly. Pour topping on the cake batter and then top with raspberries.
Microwave for 2 minutes on high. Let cool for a few minutes and enjoy!

Nutrition

Serving Size: 1-2