A cake that's healthy AND quick enough to make so you can enjoy it warm for breakfast? That's exactly what this Cherry Chocolate Instant Bake is all about!
Grease a microwave safe bowl (French onion soup bowls work wonders for this!) with a little bit of coconut oil. Set aside
In a small bowl mash the banana with a fork until very creamy. Add milk, egg, honey and vanilla extract and whisk until very well combined.
In a separate bowl, place all the dry ingredients and mix with a fork or whisk until thoroughly combined. Pour in the reserved banana mixture and mix well with a fork until fully incorporated.
Transfer to your prepared microwave safe bowl, cover with a paper towel and microwave on high for 60 to 90 seconds, or until the edges of the cake are fully set and the center is still soft and even slightly undercooked
While the cake is baking, make the mock vanilla custard, if using
Take the cake out of the microwave, remove the paper towel and garnish with toppings of your choice.