Combine all ingredients in a large bowl. Use a fork or whisk to beat ingredients together until well mixed and there are not clumps. Think of this as beating eggs - you want to aerate the eggs a bit to add some lightness.
Pour into a mug (alternately, just mix the ingredients in the mug) and microwave for 2 minutes (depending on microwave wattage).
topping 1: raspberry & cacao sauce - Mix 1 tsp melted coconut oil, with 2 tsp cacao powder and 2 tsp maple syrup until even. Pour over cake and top with fresh raspberries and cacao nibs.
topping 2: blueberry almond crumble - Mix 1 tbsp warm crunchy almond butter with 1 tsp maple syrup and a drizzle of almond milk. Pour over cake and top with fresh blueberries and cacao nibs.
topping 3: banoffee - Blitz frozen chopped banana until creamy. Mix 1 tsp melted coconut oil with 1 tbsp warm smooth almond butter and 2 tsp maple syrup until even. Top cake with banana ice cream, pour “caramel” sauce over, and sprinkle with cacao nibs.