• Wash hands thoroughly before starting, lathering with soap and rinsing with running water.
• Spray a one-cup measure with coconut or canola oil non-stick spray. Spoon almond butter into the measuring cup.
• Top the almond butter with egg and honey, and sprinkle the baking powder over the top. Whisk until the batter is uniform in texture and sticky.

  Divide in half and pour it into ramekins.
• Microwave the cakes for a minute and let stand briefly to finish cooking.

Mug or Large Ramekin Method

• Combine all ingredients in a large mug or ramekin that will hold 12 to 14 ounces.
• Use a whisk, spoon, or fork and beat until all ingredients are completely uniform and the texture of the batter is sticky and gluey.
• Place in the microwave and cook for a minute. Let stand a minute before serving.

Serving and topping

• Serve the large or small cakes with your favorite toppings like ice cream, frozen yogurt, chocolate chips, whipped topping, fruit compote, berries—your imagination is the limit!