This chocolate almond-flour cake can be made in the microwave or oven. Use one 12-ounce ramekin for a large cake or two 6-ounce ramekins for smaller cakes.
Ingredients
- 1 tablespoon salted butter
- ¾ ounce unsweetened baking chocolate
- 3 tablespoons blanched almond flour
- 2 tablespoons erythritol or another granulated sweetener
- ½ teaspoon gluten-free baking powder
- 1 large egg
- ¼ teaspoon vanilla extract, optional
Microwave Method
- Place the butter and chocolate in a microwave-safe 12-ounce mug or ramekin. Microwave for 45–60 seconds, stirring halfway through, until melted without burning.
- Add the almond flour, sweetener, baking powder, egg, and optional vanilla. Stir until completely combined.
- Microwave for 60–75 seconds, until just firm and the center reaches 160°F (71°C). If needed, continue in short intervals until both cues are met.
Oven Method
- Preheat the oven to 350°F (177°C).
- Melt the butter and chocolate together in a double boiler, taking care not to burn them. Remove from the heat.
- Stir in the almond flour, sweetener, baking powder, egg, and optional vanilla until completely combined.
- Transfer the batter to one 12-ounce oven-safe ramekin or divide it between two 6-ounce ramekins. Each vessel should be at least twice the volume of the batter because the cake rises.
- Bake for about 15 minutes, until just firm and the center reaches 160°F (71°C).
Serving Options
Serve with whipped cream or coconut whipped cream, if desired. For a drizzle, stir additional melted chocolate with sweetener.
Yield
Makes 1 large cake or 2 smaller cakes.
