Paleo Coconut Almond Cake with Berry Sauce

I had a hankerin' for sumpin' sweeeet! so I made this delicioso micro cake!

Coconut Almond Cake

2 tbl. Coconut Flour

1 tbl. Almond Butter

2 tbl. Honey

Pinch of baking soda

Pinch of salt

1/2 tsp. Vanilla

1 Egg

Stir everything together in a microwave safe bowl. Microwave for 2-3 mins, until cooked all the way thru. Set aside.

Berry Sauce

1 tbl. Coconut Oil

1 tbl. Honey

Chopped berries, as much as you want

I used 4 cherries, 1 strawberry, and a small handful blueberries

Microwave honey and coconut oil until it begins to bubble 30-45 secs. Add berries and microwave for 30 more secs. Stir well, then cool in the freezer for 5-10 mins until it thickens to sauce consistency. Pour sauce over cake, eat, enjoy.

I turned the cake over onto a plate before putting the sauce on, but only because it makes for a better picture. So if you're not planning on photographing your micro cake  then you can go ahead and eat it in the bowl you cooked it in, that way you won't have to wash an extra dish!