Healthy Individual Chocolate Cakes
Healthy Individual Chocolate Cakes
Ingredients
- 1/2 cup almond flour
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup, to 3 tablespoons, depending on desired sweetness
- 1 egg
- 2 tablespoons milk, any kind (such as coconut milk)
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/4 cup mini chocolate chips, or as many as desired
- 1 pinch flaky salt, for topping, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease two individual oven-safe ramekins or pots.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, crack the egg. Add the maple syrup (2 to 3 tablespoons, depending on your preferred sweetness), milk, melted coconut oil, and vanilla bean paste. Whisk these wet ingredients together until they are well combined and smooth.
⏱️ 2 min
- 3
Add the dry ingredients to the wet mixture: cocoa powder, baking soda, almond flour, and a pinch of salt. Stir gently with a spatula or spoon until a smooth batter forms. Be careful not to overmix.
⏱️ 2 min
- 4
Fold in the mini chocolate chips until they are evenly distributed throughout the batter.
⏱️ 1 min
- 5
Divide the batter evenly between the two prepared individual ramekins or pots.
⏱️ 1 min
- 6
Place the ramekins, uncovered, into the preheated oven. Bake for 15 to 20 minutes. For a gooey center, bake for 15 minutes. For a more cake-like texture, bake for 20 minutes.
⏱️ 20 min•🌡️ 350
- 7
Once baked, carefully remove the individual chocolate cakes from the oven. Let them cool slightly before serving. Top with a pinch of flaky salt, if desired, just before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Individual Chocolate Cakes
- 1/2 cup almond flour
- 2 tablespoons cocoa powder
- 2 tablespoons maple syrup, to 3 tablespoons, depending on desired sweetness
- 1 egg
- 2 tablespoons milk, any kind (such as coconut milk)
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1/4 cup mini chocolate chips, or as many as desired
- 1 pinch flaky salt, for topping, as needed
Instructions
- 1
Preheat your oven to 350°F. Lightly grease two individual oven-safe ramekins or pots.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, crack the egg. Add the maple syrup (2 to 3 tablespoons, depending on your preferred sweetness), milk, melted coconut oil, and vanilla bean paste. Whisk these wet ingredients together until they are well combined and smooth.
⏱️ 2 min - 3
Add the dry ingredients to the wet mixture: cocoa powder, baking soda, almond flour, and a pinch of salt. Stir gently with a spatula or spoon until a smooth batter forms. Be careful not to overmix.
⏱️ 2 min - 4
Fold in the mini chocolate chips until they are evenly distributed throughout the batter.
⏱️ 1 min - 5
Divide the batter evenly between the two prepared individual ramekins or pots.
⏱️ 1 min - 6
Place the ramekins, uncovered, into the preheated oven. Bake for 15 to 20 minutes. For a gooey center, bake for 15 minutes. For a more cake-like texture, bake for 20 minutes.
⏱️ 20 min•🌡️ 350 - 7
Once baked, carefully remove the individual chocolate cakes from the oven. Let them cool slightly before serving. Top with a pinch of flaky salt, if desired, just before serving.
⏱️ 5 min