Mini Paleo Chocolate Cake (with Ramekins)

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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

Chocolate Cake

Chocolate Frosting

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.
Mini Paleo Chocolate Cake (with Ramekins)
Transfer the chocolate cake batter into the 4 ramekins evenly.
Mini Paleo Chocolate Cake (with Ramekins)
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.Mini Paleo Chocolate Cake (with Ramekins)
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.
Mini Paleo Chocolate Cake (with Ramekins)
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).
Mini Paleo Chocolate Cake (with Ramekins)
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:
Mini Paleo Chocolate Cake (with Ramekins)
Mini Paleo Chocolate Cake (with Ramekins)
Mini Paleo Chocolate Cake (with Ramekins)
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:

Mini Paleo Chocolate Cake (with Ramekins)

Mini Paleo Chocolate Cake (with Ramekins)

Ingredients

Chocolate Cake

  • 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

Chocolate Frosting

  • 1 cup dark chocolate chips
  • 1/8 cup butter (or coconut oil if vegan or dairy free)
  • 1/4 cup coconut milk

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.Mini Paleo Chocolate Cake (with Ramekins)
    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.
    Mini Paleo Chocolate Cake (with Ramekins)
    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.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 432 Total Fat: 29g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 108mg Sodium: 364mg Carbohydrates: 37g Fiber: 4g Sugar: 27g Protein: 8g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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