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Baked Chocolate Cake for Two

I have a confession to make.  I have already broken one of my new year’s resolutions… to post at least 1 recipe each week.  So far I’m 2 days late… eek!  Better late than ever.  It’s been a crazy past few months and things are finally settling down a bit, so hopefully you will be seeing more from me, and I’ll get better at replying to comments and emails (another resolution that I definitely need to work on!).

So here it is my first recipe of 2013, and what do you know, it’s chocolate :)

I say this over and over again… sometimes you just need cake, and for me it MUST be chocolate.  With this recipe it may not be ready in one minute, but if you are patient, for let’s say 20 minutes… you can have a fluffy, baked cake that will satisfy your craving.  If you have tried my 1-minute chocolate mug cake, you will notice a big difference in overall texture and flavor.  “Baking” a cake in the microwave is quick, but definitely not the same.  I also have had quite a few people ask if they could bake the one minute cake instead of actually microwaving it, because many have stopped using their microwaves and some have even gotten rid of them completely.  I make this cake in the toaster oven, so it is very efficient and I do not have to heat up the whole house to make this.  However, if you do not have one, a regular oven will work just fine.

My favorite part about this recipe, is that you can customize it depending on what’s in your pantry, your food allergies and flavor preferences.

Baked Chocolate Cake for Two

  • 2 tablespoons honey
  • 2 tablespoons coconut oil or butter
  • 2 tablespoons cocoa powder
  • 1 egg
  • 1/4 cup packed almond flour  OR 1 tablespoon packed coconut flour  OR 3 tablespoons almond butter (results will vary slightly with each)
  • 1/8 teaspoon baking soda
  • dash of salt
  1. Preheat oven to 350.
  2. In an oven safe ramekin (I use a 2 cup pyrex dish), melt butter or coconut oil.  Mix in honey and cocoa powder.
  3. Whisk in your egg ( I find a fork works just fine for this).
  4. Add flour of choice, mix until smooth.
  5. Stir in baking soda and salt.  (I add vanilla if I’m feeling fancy)
  6. If you bake in this dish as one cake it will take about 15-20 minutes, or you can separate it into 2 cupcake liners or ramekins, which will take approx. 12-15 minutes to bake.  You can do the toothpick test to check for doneness.
  7. I top my warm cake with a peppermint candy (the ones from trader joe’s are amazing- made with unsweetened chocolate, honey and peppermint!)  You can sprinkle on chocolate chips, allow them to melt and voila!  Add some berries and whipped cream and now we’re talking.

Now the recipe says cake for two, but I’ll admit I can eat the whole thing by myself :)

An update on Fiona, she is now approaching 12 weeks!  Time is flying and I am cherishing every moment.  I love all of the snuggling, nursing and even those nighttime feedings.  Problem is she loves to be held, all day long… so I wear her alot in my wrap and have become quite good at multitasking :)  But the best part is my health is great, my Crohn’s is quiet and I’m feeling amazing!

Don’t forget to Pin your favorite recipes!  Also are any of you on Instagram?  If you are interested in seeing more candid photos of my kids and food I make daily, you can follow me @shelley608.  Also, whenever you make something from my blog don’t forget to add #glutenfreefix, so I can see what you all are making at home!!

Many blessings,

~Michelle



21 thoughts on “Baked Chocolate Cake for Two”

  • just found you. so excited. not sure i’m commenting in the right spot but that red rose journal cover is dee-lish. just sayin.

  • That looks delicious! Have you tried all 3 flour variations? I’m interested in how the coconut flour version would turn out since I can’t do nuts.

    p.s. Your daughter is adorable!

    • Hi Iris,
      I really like the coconut flour variation, I find that it is the fluffiest in texture. Let me know how it turns out for you :)
      ~Michelle

  • Hello Again,
    Congratulations on your beautiful new baby!!! She is sooooo adorable! And thank you for another delicious recipe! I can ALWAYS count on your recipes to be totally DELICIOUS and always easy! Thanks again!

    • I have attempted lemon bars only once, and they weren’t that great, I’ll add them to my list of things to experiment with :)
      ~Michelle

  • I made these tonight ( in cupcake form ) and they were excellent!! I used coconut oil with almond flour and they tasted like an almond joy. Perfect little cake :) congrats on your beautiful new little girl!

  • Sara Reid recommended you and your work/blog to me and I’m so glad she did! I too am gluten free and I am grateful that you are willing to share your recipes and adventures with us. I’m especially pumped to try out this chocolate cake recipe ~ thanks so much!

    Raeann

  • I love the look of your recipes! I’m going to try them soon, and also show my husband the whole website! I can’t wait to serve him and our family these healthy and delicious-looking treats. We now have 2 kids at home and 2 married and on their own…plus 4 grand-kids!

  • I just made this today! It was WONDERFUL!!! I think I need to erase this from memory! Seriously, this is perfect for my family. I try not to indulge too often but my son is also GF as part of his treatment for Lyme disease so it’s nice to have something quick I can fix for him when his siblings are having desert.

  • These little cakes are wonderful! I didn’t have almond flour so I used my coffee grinder and ground almonds. The little bits of almonds left only added to the flavor.

  • This is wonderful and looks delicious!
    But I’m wondering if I could make a larger cake by increasing the ingredients? Or maybe make a few layers of this two-person portion separated by frosting?
    Thanks!

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