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 Baby Biscuits)
- Almond Flour Pancakes
- Almond Flour Pizza Crust
- Almond Flour Chocolate Chip Cookies
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!
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
Sarah says
To 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
Can use canola oil instead butter?
Lisa Huff says
I have not tried them with oil, but I don’t see why not.
Christina says
Hey! 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
You probably could, but I have not tried it myself so can’t say how long it would take to bake.
Christina says
Hi! 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
Yes, blanched almond flour and sugar should be fine.
Maria Valle says
Just 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
So happy to hear you and your family enjoy! :)
Ssassi5 says
Just 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
Awww that totally made my day! These little chocolate cakes are definitely a family favorite here too. :)
Maddie says
I 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
Yay! So happy to hear your family enjoyed! My kids love making these little chocolate cakes!
Moira Ringk says
To 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
Thanks, just added another note to the recipe!
Anna Marianis says
Can you substitute the honey with stevia?
Lisa Huff says
Can’t say for sure since I haven’t tried, but should be ok.
Jennifet says
These 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
So happy to hear you enjoyed! Our family loves them too. :)
Debbie Coatney says
How could these be adapted as microwave mug cakes?
Lisa Huff says
I 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
I double checked amounts and was spot-on but the cakes turned out so thick they were worse than cookie dough.
Lisa Huff says
Hmmm 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
They look so delicious and so simple, love the fact that they are single serving portions too!
Marlynn | UrbanBlissLife says
Oh my goodness this looks SO good, and I love that you use almond flour. Can’t wait to make these!!
Helene D'Souza says
I just realized that I have all the ingredients in my pantry. I could make your delicious sounding choco cakes! :)
Luci's Morsels says
This looks so delicious and moist! Yummy!
Hope says
These look very tasty – great for satisfying that sweet craving and they look nice and easy to make!
Sara says
Ooh! These look really good! I love almond flour in cake!
Liv says
My one didn’t grown… it looked like a brownie. I’m def the worst baker ever!
Lisa Huff says
Hmmm it should puff up a bit. Did you make any ingredient substitutions or changes?
Liesl says
Absolutely delicious and oh so easy. Thank you.
Lisa Huff says
Happy to hear you enjoyed, thank you!
Luciana says
Made the recipe today and it turned out great. The cake are very moist and flavorful! I used cupcake paper cups and it worked out just fine. It bakes fast and I really like the small portion! Thank you so much!
Donna says
Can I use sweet and low instead of honey? I’m in a diet and cannot eat honey. Thanks.
Lisa Huff says
I don’t see why not, but haven’t tried it myself.
Dianna says
I have made this recipe several times using ramekins and it turns out perfectly every time even when I double it! We top it with a Scoop of carb smart ice cream and it’s even better!!!
Lisa Huff says
So happy to hear that, thank you!! I love topping the warm cakes with ice cream too. :)
Nicole Desgrosseilliers says
Made it three times in ramekins and SO SOOO GOOOD as my husband and I do not need to eat a whole cake. It is also quite decadent and filling. Good with vanilla ice cream!
Thanks!
Lisa Huff says
So good to hear thanks!
Peg says
Also,
If I choose to substitute bittersweet chocolate squares, how many ounces should I use?
Thank you.
Lisa Huff says
12 ounces of dark choc chips is about 2 cups, so for 1/3 cup I would suggest 2 ounces of chocolate.
Peg says
Can this recipe be used if doubled/tripled as a cake? I know sometimes recipes do not translate well.
Lisa Huff says
Hi! I’m afraid I have not tried it as an actual cake so can’t say how well it would turn out.
Ayness says
Good recipe. I couldn’t mind my ramekins so I made a few in a cupcake pan instead. Turned out good.
Lisa Huff says
Great to hear, thanks! :)
Thomas Coleman says
Don’t think i’ve ever tried this cake. Sounds so good. Thanks for sharing this recipe. will be giving this a try.