MAKE THE TOPPING:
• Toss together the strawberries, real maple syrup and orange zest. Set aside.
MAKE THE CAKE:
• Lightly spray an 8 ounce mug or custard ramekin.
• In a small bowl, whisk together the egg and almond butter and mix thoroughly until there are no almond butter streaks. Add the rest of the ingredients and whisk.
• Transfer the batter into the prepared mug. Microwave for 1:15-1:45 minutes until the batter rises and holds. Remove from the microwave. Either remove cake from the mug and top with strawberries or leave it in the mug.