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!
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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 my Mini Dark Chocolate Frangelico Pudding Cakes and Mini 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.
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 small ramekins.
How to Make Almond Flour Chocolate Cakes?
Even if you’re not on a gluten-free diet, I have to say I really prefer almond flour over 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…
Mini Almond Flour Chocolate Cakes Recipe
Ingredients
- 3 tablespoons butter
- 2 tablespoons honey
- 1/3 cup dark chocolate chips
- 1/2 cup almond flour
- 1 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
Christi S. says
I made this recipe last night and found it to be the best I’ve tried so far of almond flour-based chocolate cakes. The cake turned out rich and not mealy. For some reason, other almond flour recipes end up with an off-putting texture. I have a fatty liver and can’t have sugar or salt in my diet, so I used sugar-free Hershey’s chocolate chips and left out the salt. Next time, I will try replacing the honey with a sugar substitute, since honey isn’t on my approved sweetener list. It’s a good, simple recipe that is easy to adjust for dietary restrictions. The flavor is smooth and chocolatey, definitely a repeat recipe for me. Thank you for the posting!
Lisa Huff says
Thanks Christi! Happy to hear you enjoyed the cake! :)
Selina says
Could I make in muffin cases instead as I want to take on a picnic?
Lisa Huff says
Yes that should work!
Selina says
These were amazing, so moist and delicious! I am making again for my mums birthday. I want to triple the recipe and make in a cake tin. How long do you think I should bake for as I’m not too good at the maths?
Lisa Huff says
Hi, happy to hear you liked it! As far as baking in a larger pan it really could depend what size pan. I’d check it after about 10-15 minutes and just keep baking a few minutes at a time until it’s brown around the edges. Good luck!
Nissreen says
They turned out amazing, better then store bought. But I wanted to ask if I can replace the butter to make it lighter?
Lisa Huff says
I haven’t tried it but you could probably use coconut oil or a butter substitute.
Alexis says
All I have on hand is Mexican chocolate (for mole or hot chocolate) or a Starbucks
hot chocolate packet, will either of these work?
Lisa Huff says
I haven’t tried either so can’t say for sure, but think I’d try substituting the Mexican chocolate.
Bronwyn says
I made it without honey and it was delicious..
Lisa Huff says
Great to hear, thanks!
Colleen says
Instead of chocolate chips, can I grate chocolate. I have a large chunk.
Lisa Huff says
Yes that should work.
Mona says
It was AMAZING! I tripled the recipe but only used 5 ramekins instead of 6. It was moist & delicious, not too sweet. I used 61% dark chocolate chips. The recipe was easy to make but tasted decadent! I got so many complements!
Lisa Huff says
Thanks for leaving a comment! Glad you liked it. A family favorite! :)
Emma C says
Very delicious (and I forgot the salt). I baked it in a small round baking dish in my toaster oven. Baked very evenly. My baking dish is a miniature glass pie plate made by Anchor (6″).
Lisa Huff says
Oh great, glad you enjoyed! :)
Swathi says
Any substitute for egg?
Lisa Huff says
I can’t say for sure, I haven’t tried it. You could try using an egg substitute (like ground chia or flaxseeds with water), but again I haven’t tried it so can’t say for sure.
Anne says
What can you substitute in place of honey?
Lisa Huff says
You could try adding a little bit of your favorite sweetener but may need to adjust the amount based on what you’re using.
Janet says
How many ounces is the ramekin you use? I believe my ramekins are too big. Wondering if a 6-ounce Pyrex custard cup would work. Hoping you answer quickly. I want to make these for a birthday lunch tomorrow.
Lisa Huff says
I used 4 ounce ramekins. You could probably use bigger ones but may need to adjust the baking time or just keep an eye on them.