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.
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.
Keywords: easy gluten free cake, mini dessert idea