Published By: Lisa Huff |Created On:  |Updated: | 78 Comments
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Mini Almond Flour Chocolate Cakes, easy gluten free chocolate cakes for two or more people made in individual ramekins! These little desserts can also be made with all-purpose flour, but I love using almond flour in these. The best little from scratch dessert when you want something quick and easy!
These cute Mini Almond Flour Chocolate Cakes may be gluten-free but they’re full of flavor and delicious whether you’re on a gluten-free diet or not! I love mini desserts like myMini Dark Chocolate Frangelico Pudding CakesandMini Buckeye Cheesecakes! Who am I kidding, I love all desserts! But seriously, I love little desserts for a quick treat!
What is Almond Flour?
Almond flour is just finely ground almonds. You can make your own by grinding almonds in a food processor until very finely chopped. BUT commercial almond flours are a lot more finely ground than what you can make at home and great for baking.
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Almond Flour Recipes:
Looking for other almond flour recipes? Check out my others.…
- Almond Flour Banana Bread
- Easy Almond Flour Muffins
- Tropical Almond Flour Mango Muffins
- Almond Flour Biscuits (Cheddar Bay Biscuits)
- Almond Flour Pancakes
- Almond Flour Pizza Crust
- Almond Flour Chocolate Chip Cookies
- Almond Flour Brownies
This recipe for these Mini Almond Flour Chocolate Cakes makes 2 cakes but you can easily multiply the ingredients to make more if you’d like. I love that it doesn’t make too much and just enough for two people so I don’t eat too many, haha!
You could probably make these chocolate cakes in a muffin pan with liners (although I didn’t try…) but I use smallramekins.
How to Make Almond Flour Chocolate Cakes?
Even if you’re not on a gluten-free diet, I have to say I really preferalmond flourover all-purpose flour in this recipe. You can substitute all-purpose flour (I’ve done it both ways), but I really like the almond flour MUCH better for this particular recipe.
Besides the almond flour, not a lot of other ingredients. All you need is butter, honey, chocolate chips, an egg, salt, and vanilla.
To start, microwave the butter, honey, and chocolate chips until melted and smooth.
Then mix that together with the rest of the ingredients.
Be sure your chocolate mixture is cool before mixing with the egg or you’ll end up with scrambled eggs which you don’t want! Or you can temper the egg by placing small amounts of the hot chocolate into the egg while stirring until it’s all incorporated.
I used dark chocolate chips but you could also use semi-sweet or bittersweet depending on how sweet you like your cake.
I like to eat these warm out of the oven. I think they’re best the same day but definitely not bad the next day or two. They’re also great with a good vanilla ice cream or homemade ice cream. Yum!
I hope you enjoy these Mini Almond Flour Chocolate Cakes! Hope to have some more almond flour cake recipes for you soon.
Here’s a quick video to show you how quick the almond flour cakes come together…
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Mini Almond Flour Chocolate Cakes Recipe
Mini Almond Flour Chocolate Cakes, an easy gluten free chocolate cake! (NOTE: double check your ingredient labels to be sure they are all gluten-free if you are unsure.)
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Yield 2 cakes
Calories 573kcal
Author Lisa Huff
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons honey
- 1/3 cup dark chocolate chips
- 1/2 cup almond flour
- 1 large egg beaten
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Instructions
Preheat oven to 350 degrees F. Lightly spray 2 four ounce ramekins with nonstick spray or grease lightly with butter or shortening.
Place butter, honey, and chocolate chips in small microwave safe bowl. Microwave for 30 seconds, then stir until smooth. If chocolate chips are still a bit lumpy, microwave an additional 15-30 seconds or until smooth. Cool.
Add almond flour, egg, vanilla, and salt to cooled chocolate mixture. Spoon batter into prepared ramekins. Place ramekins on a baking sheet.
Bake cakes at 350 degrees F for about 25-30 minutes or until toothpick inserted in the middle comes out clean.
Notes
GLUTEN-FREE NOTES: If gluten is of concern be sure to double check your ingredient labels to make sure everything is gluten-free such as the chocolate chips and vanilla.
SNAPPY TIPS: Be sure your chocolate mixture is cool before mixing in with the egg otherwise you'll end up with scrambled eggs!
SNAPPY SUBSTITUTIONS: Instead of dark chocolate chips you could substitute semi sweet or bittersweet. You can also use all-purpose flour instead of the almond flour but we prefer the almond flour for this recipe.
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Nutrition:
Calories: 573kcal | Carbohydrates: 40g | Protein: 12g | Fat: 43g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 362mg | Potassium: 242mg | Fiber: 4g | Sugar: 29g | Vitamin A: 663IU | Vitamin C: 1mg | Calcium: 170mg | Iron: 2mg
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
