Chocolate Cake in a Cup
Love At First Bite
It definitely isn't easy when you first find out you have to "give up" certain foods or ingredients. Creating this healthy gluten free chocolate cake recipe helped me through those beginning days when I didn't know how to alter recipes easily with such a strict diet. This tastes EXACTLY like a brownie and can satisfy the worst of cravings. The whole family loves it! This recipe is for a single serving, however you can double it, triple it, or more and split the batter evenly throughout multiple ramekins. Enjoy every bite!
February 14, 2018
Created By: ♥Tina Buenzli at Triumph Over Health
approximately 12 minutes
2 tablespoons organic raw almond butter
1 tablespoon local raw honey
1 1/2 tablespoons organic raw cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon organic vanilla extract
1 organic free-range egg
Pinch of Himalayan sea salt
Note: Always presume all ingredients listed are organic and/or as natural as can be (GMO and pesticide free).
Note: It's easy to get confused when reading food labels today. To save you research time and frustration, I have linked as often as possible to my favorite brands. These same products and 1000's more can be found HERE. My favorite non-toxic kitchen equipment is also linked below, as well as many more HERE.
Preheat oven or toaster oven to 325 degrees.
Place all ingredients into a small bowl.
Mix thoroughly with a fork, whipping until ingredients are smooth.
Use a spatula to pour mix into a 4" ramekin, making sure to scrap sides to get all of the mix.
Bake chocolate cake for approximately 12 minutes until baked through and it looks golden and fluffy.
Top with organic, raw walnuts, shredded coconut or just eat it as is. Enjoy!
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