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
Suzanne says
March 24, 2019 at 12:37 pmThese look fantastic! We don’t have regular flour in the house and I’m trying to find quick and easy gluten free recipes that I can make and teach my teenagers to make. They’re going to love this!
Martha Davis says
March 2, 2019 at 11:09 amBaked these in comparison to another similar recipe using Swerve instead of honey. This one turned out brownie like texture and the other more cake like. Taste of this one more Chocolatey than the other which had cocoa powder added. Odd that it turned out like that!
This is a keeper recipe for my diabetic chocolate loving hubs!
Sarah says
December 15, 2018 at 10:06 pmTo the person that mentioned that you need to but specific chocolate chips in order to be truly gluten free:
Chocolate chips by nature ARE gluten free, and most major brands are processed in gluten free facilities.
A few exceptions would be flavored chips, and I think the ghiardelli white chips are processed in a facility that handles other gluten products.
Diana says
September 26, 2018 at 5:34 pmCan use canola oil instead butter?
Lisa Huff says
September 27, 2018 at 7:43 amI have not tried them with oil, but I don’t see why not.
Pamela says
March 13, 2019 at 5:37 pmCanola oil may be sprayed with glyphosphate …
Might rather try melted coconut oil.
Christina says
August 26, 2018 at 5:43 pmHey! Instead of using ramekins can I multiply the recipe and bake it in a small springform pan. If so how long do you think it will take to bake. Can you write back quickly. Thanks!
Lisa Huff says
August 27, 2018 at 12:06 pmYou probably could, but I have not tried it myself so can’t say how long it would take to bake.
Christina says
August 26, 2018 at 5:39 pmHi! Can I use blanched almond flour? Also can I substitute the honey with sugar? Or will it change the flavor. Please write back quickly. Thanks!
Lisa Huff says
August 27, 2018 at 12:06 pmYes, blanched almond flour and sugar should be fine.
Maria Valle says
August 3, 2018 at 6:30 pmJust made these delicious cakes yesterday. Although I was apprehensive about both the taste and the texture, I have to say these were delicious, chocolaty and moist! My family and I both enjoyed them. These will become a regular staple in our fridge!!!!
Lisa Huff says
August 3, 2018 at 10:32 pmSo happy to hear you and your family enjoy! :)
Ssassi5 says
July 31, 2018 at 11:44 amJust made this and it is amazing!! Yours is the best recipe I have tried! I did change 1 thing I used Maple Syrup instead of the honey but left everything else the same. This is one recipe I will keep coming back too!! thanks
Lisa Huff says
July 31, 2018 at 12:47 pmAwww that totally made my day! These little chocolate cakes are definitely a family favorite here too. :)
Maddie says
June 25, 2018 at 2:23 amI just tried this recipe today and it was amazing! I topped it with strawberries, and garnished with mint leaves and a scoop of vanilla ice cream. Wow!! My family loved it!!
Lisa Huff says
June 25, 2018 at 7:13 amYay! So happy to hear your family enjoyed! My kids love making these little chocolate cakes!
Moira Ringk says
June 11, 2018 at 5:42 amTo be truly gluten free you would need to use gluten free choc chips. Although your link takes you to a brand of gluten free choc chips it would be clearer if the recipe actually stated “gluten free dark chocolate chips”. I got caught out making brownies for my newly diagnosed cealiac niece only to realise the choc chips weren’t gluten free. I will definitely be sending my niece your recipe – and will treat myself too! Thanks for a lovely recipe.
Lisa Huff says
June 11, 2018 at 7:11 amThanks, just added another note to the recipe!
Anna Marianis says
June 11, 2018 at 4:04 amCan you substitute the honey with stevia?
Lisa Huff says
June 11, 2018 at 7:07 amCan’t say for sure since I haven’t tried, but should be ok.
Jennifet says
May 9, 2018 at 8:07 amThese are delicious! A now staple of ours. We divide into 3 ramekins and I bake with water in the pan. They turn out fudgy, moist, chocolaty and perfect to add fresh berries or ice cream. A great treat to take to work. Next time I may sprinkle in some Trader Joe’s cocoa nibs I have.
Lisa Huff says
May 10, 2018 at 8:01 pmSo happy to hear you enjoyed! Our family loves them too. :)
Debbie Coatney says
May 8, 2018 at 10:19 amHow could these be adapted as microwave mug cakes?
Lisa Huff says
May 8, 2018 at 6:10 pmI would suggest making these in a microwave. The consistency will be quite different, but you can certainly give it a try! I haven’t done it so can’t say for sure how it will turn out.
Jennie L Weckelman says
April 30, 2018 at 7:55 pmI double checked amounts and was spot-on but the cakes turned out so thick they were worse than cookie dough.
Lisa Huff says
April 30, 2018 at 7:58 pmHmmm definitely shouldn’t be that thick. Did you make any ingredient substitutions? Did you use blanched almond flour and not almond meal or homemade almond flour?
Brian Jones says
March 15, 2018 at 4:50 amThey look so delicious and so simple, love the fact that they are single serving portions too!