Chocolate Cake for One to Many (Gluten Free, Dairy Free)

by Kelli & Brad

gluten free single serving chocolate cake

Happy Friday. Hope you’ve had a great week. And doesn’t a week full of hard work deserve a weekend treat? Well how about this option for a very simple, but delicious little treat you can make for yourself or for a whole dinner party? And, while I’m asking all these questions, who doesn’t love chocolate cake? This treat is for everyone!

I’ve always felt that most of the very best desserts come in ramekins. They look so fancy, taste so great, and usually are some of the easier recipes to whip up.

This recipe goes to show that treats can actually have redeeming qualities. And when you don’t want to go to a lot of trouble, this is a quick one that you can throw together in just a few minutes.

Chocolate Cake for One to Many (Gluten Free, Dairy Free)
The measurements below will make two ramekin sized cakes. Multiply as needed.
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • 1 Egg plus 1 yolk, beaten
  • 2 Tbs coconut oil, plus small amount to grease ramekins
  • 3 Tbs honey
  • ½ tsp vanilla
  • ⅓ Cup almond flour
  • 2 Tbs cocoa powder
  1. Preheat oven to 350 degrees. Grease two ramekins with coconut oil.
  2. In a small bowl, combine wet ingredients and stir until well mixed.
  3. Stir in almond flour and cocoa powder.
  4. Pour equal amounts into each ramekin and bake for 17-19 minutes.
  5. Be careful not to overcook. Remove from oven when a toothpick brings out just a small amount of batter. You’ll be much happier if you pull them out when they’re just undercooked.


About the author...

 are the dynamic duo behind the creation of Fooduciary. We started this site because we care about others and want to help as many people as we can. All we have to say is, thanks for being here. And send us a note any time. We love hearing from our readers.

{ 4 comments… read them below or add one }

Fran April 9, 2013

I’m still on a low carb so that seems like a lot of honey for me. How would i substitue. I had a sweetner that is cup for cup same a sugar. And so I then have to change anything else? Thanks!


Brad June 8, 2013

Try that out, just using three tablespoons of your alternative (natural right?) and see how that goes. Don’t think you’d need to change anything else.


Megan Rose June 8, 2013

This is in my oven baking as we speak, but I used coconut flour. I tasted the batter – holy guacamole! I cannot WAIT!


Brad June 8, 2013

Oh man you’re in for a treat! The anticipation after putting them in the oven is still high every time we make them here. 🙂


Leave a Reply

Your email address will not be published. Required fields are marked *