Whether it’s for a Birthday, Valentine’s day, Christmas, or some solo-I-need-a-chocolate-cake-in-my-mouth event… it’s always good to have a good chocolate cake recipe laying around! Yes, normal sized cakes are pretty awesome, but maybe you don’t have two good sized cake pans, want to switch it up, or… just want your cake to look damn cute! Well, you’re in luck! If you have Ramekins laying around… you can make this adorable and decadent Mini Paleo Chocolate Cake!
Ok, so how ‘mini’ is mini? I would say it serves 4… but ya know, there are days when you just need more than one slice. So I would make this for 2-4 cake eaters. The nice thing is, it does store well! If you don’t finish it, pop it in the fridge, and eat it later!
Mini Paleo Chocolate Cake Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup raw cacao powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey (maple syrup if vegan)
- 1/2 cup butter (which is 1 stick), melted (or coconut oil if vegan or dairy free)
- 4 eggs
- 1/2 cup dairy-free chocolate chunks
- 1 cup dark chocolate chips
- 1/8 cup butter (or coconut oil if vegan or dairy free)
- 1/4 cup coconut milk
Mini Paleo Chocolate Cake Instructions
Making the chocolate cake layers
Preheat oven to 350°F. Take 4-inch ramekins and put on top of parchment paper, and outline a circle around it. Cut the circle out. Line the bottom of four 4-inch ramekins with those circle cuts out of parchment. Grease the sides of the ramekins inside. In a small bowl, combine the dry ingredients (almond flour, coconut flour, cacao powder, baking soda and salt) and mix well. Add honey and melted butter and mix well. Then, add the eggs and mix well. Finally, add in the chocolate chunks stir.
Transfer the chocolate cake batter into the 4 ramekins evenly.
Bake for approximately 20 minutes or when cooked thoroughly. You can test this by inserting a toothpick in to the center. If it comes out clean, then it’s ready! Remove the cake from oven and let cool. Now, go work on the chocolate frosting!
Making the frosting
Add coconut milk, butter, and chocolate chips in to a small saucepan. Heat over very low heat, and stir until melted.
Remove from heat
Putting it all together
Place one cake on a plate, and with a spatula spread frosting on the top of the cake.
Place another cake on top of that cake, and spread with spatula evenly on top and on the sides of both cakes (sides are optional).
Repeat with other two cakes. Optional step, if you want to take it one step further… garnish with fruit! I thinly sliced some orange and placed it on top:
Store in refrigerator if you’re not eating it soon. Let it get back to room temperature before serving. It will keep up to three days.
Want a normal sized Paleo Chocolate Cake recipe? I got one of those here: Paleo Death By Chocolate Cake:
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