Servings: 1

1 T almond flour 1 T almond flour
1 1/2 T coconut flour, sifted 1 ½ T coconut flour, sifted
1-2 T granulated sweetener of choice (I used a stevia blend)* 1 to 2 T granulated sweetener of choice (I used a stevia blend)*
1 tsp poppy seeds 1 tsp poppy seeds
1/2 tsp baking powder ½ tsp baking powder
1/2-1 tsp lemon zest (can use a citrus zest) ½ to 1 tsp lemon zest (can use a citrus zest)
1 large egg or egg white (sub for 1 flax egg to keep it vegan) 1 large egg or egg white (sub for 1 flax egg to keep it vegan)
1 T + dairy free milk of choice** 1 T + dairy free milk of choice**
Drop lemon extract Drop lemon extract
 
For the optional glaze For the optional glaze
1 T coconut butter 1 T coconut butter
1 T granulated sweetener of choice 1 T granulated sweetener of choice
1/2 tsp lemon juice ½ tsp lemon juice
1 T dairy free milk of choice 1 T dairy free milk of choice

For the microwave option
In a small bowl, combine the almond flour, coconut flour, granulated sweetener of choice, poppy seeds and baking powder and mix well.
In a separate small bowl, combine the dairy free milk with the egg (or flax egg) and whisk with the lemon extract. Add the mixture to the dry mixture and mix until just combined.
Grease a large mug or cereal bowl and pour the batter in it and microwave for at least 50 seconds, depending on the microwave.
While it's cooling, make the icing by mixing all ingredients and drizzle over the top.
For the oven option
Follow directions as above but bake in an oven at 350 degrees for 12 to 15 minutes, until a toothpick comes out clean.

Adjust to desired sweetness- I prefer my glaze to be sweeter than the cake  Adjust to desired sweetness- I prefer my glaze to be sweeter than the cake
** Depending on the coconut flour you use, you may need less/more. Adjust accordingly  ** Depending on the coconut flour you use, you may need less/more. Adjust accordingly