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Home » Recipes » Desserts (All) » Cakes & Cupcakes » Mini Almond Flour Chocolate Cakes Recipe

Mini Almond Flour Chocolate Cakes Recipe

September 2, 2016 76 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!

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Mini Almond Flour Chocolate Cakes - easy gluten free cake recipe! SnappyGourmet.com

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!

Mini Almond Flour Chocolate Cakes - easy gluten free cake recipe! SnappyGourmet.com

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.

Mini Almond Flour Chocolate Cakes - easy gluten free cake recipe! SnappyGourmet.com

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.

Mini Almond Flour Chocolate Cakes - easy gluten free cake recipe! SnappyGourmet.com

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
Cook Time 30 minutes
Total Time 40 minutes
Yield 2 cakes
Author Lisa Huff

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

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.
Course: Dessert
Cuisine: American
Keywords: easy gluten free cake, mini dessert idea
Did you try this recipe?Tag @SnappyGourmet or #SnappyGourmet!

Mini Almond Flour Chocolate Cakes - easy gluten free almond flour cake recipe

Tags: almond flour, cake, chocolate, dessert, gluten free, recipe Categories: Cakes & Cupcakes, Desserts (All), Recipes

About the Author

Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites. <More about Lisa Huff>

Reader Interactions

Comments

  1. Mireya Velazquez says

    December 30, 2020 at 6:46 pm

    hi I would like to make this recipe and the pancakes also. how many calories does the cakes and pancakes have?
    thanks mireya

    Reply
    • Lisa Huff says

      January 2, 2021 at 1:28 pm

      On my list of things to do but in the meantime, I’d try a free online nutritional calculator.

      Reply
  2. Christi S. says

    November 23, 2020 at 9:20 am

    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!

    Reply
    • Lisa Huff says

      November 23, 2020 at 3:38 pm

      Thanks Christi! Happy to hear you enjoyed the cake! :)

      Reply
  3. Selina says

    September 4, 2020 at 6:08 am

    Could I make in muffin cases instead as I want to take on a picnic?

    Reply
    • Lisa Huff says

      September 4, 2020 at 2:12 pm

      Yes that should work!

      Reply
      • Selina says

        September 24, 2020 at 7:05 pm

        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?

        Reply
        • Lisa Huff says

          September 25, 2020 at 2:09 pm

          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!

          Reply
  4. Nissreen says

    August 20, 2020 at 1:42 pm

    They turned out amazing, better then store bought. But I wanted to ask if I can replace the butter to make it lighter?

    Reply
    • Lisa Huff says

      August 20, 2020 at 3:44 pm

      I haven’t tried it but you could probably use coconut oil or a butter substitute.

      Reply
  5. Alexis says

    June 25, 2020 at 3:23 pm

    All I have on hand is Mexican chocolate (for mole or hot chocolate) or a Starbucks
    hot chocolate packet, will either of these work?

    Reply
    • Lisa Huff says

      June 25, 2020 at 4:52 pm

      I haven’t tried either so can’t say for sure, but think I’d try substituting the Mexican chocolate.

      Reply
  6. Bronwyn says

    May 12, 2020 at 8:42 pm

    I made it without honey and it was delicious..

    Reply
    • Lisa Huff says

      May 13, 2020 at 12:07 pm

      Great to hear, thanks!

      Reply
  7. Colleen says

    April 10, 2020 at 10:34 am

    Instead of chocolate chips, can I grate chocolate. I have a large chunk.

    Reply
    • Lisa Huff says

      April 10, 2020 at 12:11 pm

      Yes that should work.

      Reply
  8. Mona says

    April 3, 2020 at 5:22 pm

    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!

    Reply
    • Lisa Huff says

      April 5, 2020 at 4:05 pm

      Thanks for leaving a comment! Glad you liked it. A family favorite! :)

      Reply
  9. Emma C says

    March 26, 2020 at 5:36 pm

    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″).

    Reply
    • Lisa Huff says

      March 26, 2020 at 9:42 pm

      Oh great, glad you enjoyed! :)

      Reply
  10. Swathi says

    July 18, 2019 at 12:35 pm

    Any substitute for egg?

    Reply
    • Lisa Huff says

      July 21, 2019 at 1:54 pm

      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.

      Reply
  11. Anne says

    June 26, 2019 at 7:44 am

    What can you substitute in place of honey?

    Reply
    • Lisa Huff says

      June 27, 2019 at 11:24 am

      You could try adding a little bit of your favorite sweetener but may need to adjust the amount based on what you’re using.

      Reply
  12. Janet says

    June 16, 2019 at 3:26 pm

    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.

    Reply
    • Lisa Huff says

      June 16, 2019 at 8:01 pm

      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.

      Reply
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Lisa Huff is a cookbook author, recipe developer, food stylist, food photographer, & award-winning home chef.

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