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!

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 (if vegan, you can use Flax Eggs – more info below)
  • 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

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.  

Note:  If you’re vegan or egg free, you can use flax eggs as a substitute.  To make flax eggs:  In a medium bowl, mix 4 tablespoons of flaxseed meal with 12 tbsp of water. Stir well, and allow the mixture to set for about 10 minutes. The result should be a sticky egg-like substitute, and then continue following the recipe with that instead of the eggs.

Finally, add in the chocolate chunks stir.

Mini Paleo Chocolate Cake (with Ramekins)

Transfer the chocolate cake batter into the 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.
Remove from heat

Mini Paleo Chocolate Cake (with Ramekins)

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)

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. 

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

Want a normal sized Paleo Chocolate Cake recipe?  I got one of those here:  Paleo Death By Chocolate Cake.

Pin for later!

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 (if vegan, you can use Flax Eggs – more info below)
  • 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.  

    Note:  If you’re vegan or egg free, you can use flax eggs as a substitute.  To make flax eggs:  In a medium bowl, mix 4 tablespoons of flaxseed meal with 12 tbsp of water. Stir well, and allow the mixture to set for about 10 minutes. The result should be a sticky egg-like substitute, and then continue following the recipe with that instead of the eggs.

    Finally, add in the chocolate chunks stir.
    Transfer the chocolate cake batter into the 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: 6 Serving Size: 1
Amount Per Serving: Calories: 720Total Fat: 48gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 180mgSodium: 607mgCarbohydrates: 62gFiber: 7gSugar: 46gProtein: 14g

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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31 comments

  1. I love that this is a recipe for 2 and they’re small but there’s still 2 layers! This is perfect for me. Thanks!

  2. Chocolate cake in miniature! So perfect for Valentine’s Day or any time!

  3. Avatar Joni Gomes says:

    Love the coconut and almond flour mixture in this cake! Making it dairy free is super easy as well!

  4. How cute are these! Love individual portioned desserts, and these are so dreamy.

  5. This cake looks AMAZING! How do you replace the eggs to make it vegan?

    1. Hi there! Good question! You can actually use flax eggs! I will add that in the post, but basically in a medium bowl, mix 4 tablespoons of flaxseed meal with 12 tbsp of water. Stir well, and allow the mixture to set for about 10 minutes. The result should be a sticky egg-like substitute, and then continue following the recipe with that instead of the eggs.

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