Have you ever been sitting at your desk and spontaneously thought “I need cake!” This happens to me sometimes, especially in long meetings. (Tell me I’m not the only one) 🙂 I’m not talking about typical cake, either. I’m talking about a healthy, grain free, gluten free, dairy free cake with a hint of toasted nuttiness. That’s not something you can just pick up at the store (unfortunately). So, if you’re going to eat it, you’re also going to have to make it. And then there is the fact that you probably don’t want to make an entire cake, because then you’ll eat an entire cake. I don’t know about you, but I don’t need an entire cake in my world right now.
What I’m trying to say is that what I need in my world sometimes is a quick individual cake. A cake that doesn’t spike my sugar, that feels like a sweet treat, and that takes 5 minutes of active time. Some people might just chose to skip out. I, however, decide to experiment with recipes until I get the perfect, quick, and healthy paleo cake. That’s the story of this easy single serving paleo lemon almond cake.
The other great thing about this single serving paleo lemon almond cake is that you only have to wash two things: a spoon and a ramekin. That’s just amazing. It’s making me want to whip another one of these up right now. Lucky for me, I could probably squeeze it in between calls 🙂
Creating the Perfect Single Serving Paleo Lemon Almond Cake
As with most recipes in life, I wanted to find a way to deconstruct a classic and rebuild it to make a slightly healthier option. If I’m going to eat cake, it might as well be filled with good, real foods. And thus it began. I started mixing things by the spoonful, especially ingredients I wouldn’t feel bad about eating. Would I feel bad about having a spoonful of almond butter with an apple as a snack? Heck no! Great. So, lets start with a spoonful of almond butter as the base ingredient. All right! Now, would I feel bad about having a little olive oil or honey drizzled on a snack? Nope. Alright, lets add that in there. And thus forth it went, until I finally found the version that I’m happy to make over and over again. 🙂
Eventually, we get to this single serving paleo lemon almond cake. There are other versions, too. So, if you’re into chocolate instant cakes let me know and I’ll share it on the blog soon.
This recipe can also be quadrupled, say if you are less selfish than me and you think other people in your home or at your dinner party would also enjoy a single serving almond cake.
Looking for Other Paleo Flour Recipes? #PassitonGF
Several other Gluten Free bloggers collaborated to make delicious gluten free recipes using paleo flours this month! I’m excited to try them all and think you’ll enjoy them as well.
If you’re more of a cookie person than a cake person but still want all of the almond goodness, try Jenny’s three-bite almond flour cookies from Good for you Gluten Free or Casey’s gluten free, vegan and dye-free coconut rainbow cookies. If you want something a little more breakfast worthy, MI Gluten’s Free Gal‘s paleo vegan muffin tops also look great.
Alternatively, if you want one big cake, try Carrie from Lettuce Be Different‘s raw vegan lemon cheesecake also using almond flour. I’m excited about using my homemade coconut cream cheese to make a dairy free and sugar free version of this gluten free classic cheese cake using almond flour. Or maybe try a paleo and vegan lemon orange scone cake?
Whatever you make, enjoy! And tag any photos with #passitonGF 🙂
Easy Single Serving Paleo Lemon Almond Cake
Sometimes you need a personal cake, so you make this Easy Single Serving Paleo Lemon Almond Cake and don't even feel bad - sugar, dairy, grain & gluten free
Paleo Lemon Almond Cake Ingredients:
- 2 1/2 tablespoons almond flour I used Bob's Red Mill
- 2 tablespoons all natural almond butter
- 1 tsp chia seeds
- 1/2 tsp lemon juice
- 1/4 tsp vanilla
- 1/2 tbsp honey
- 1 tsp Olive oil
Coconut Cream Topping Ingredients:
- 1 tbsp coconut cream from can
- 1/8 tsp honey or a small drizzle
- 1/8 tsp lemon juice or a splash
- 1/4 cup blueberries about a handful
preheat oven to 350
mix all of the cake ingredients in an oven-proof ramekin
bake at 350 for 20 min
meanwhile, mix the coconut cream and remaining honey and lemon juice together. You can whisk with a fork or whisk to give a frothier, whipped consistency
add blueberries on top
serve and enjoy
The recipe can easily be multiplied if you want to make multiple individual cakes for a dinner party or family gathering. If Vegan, simply sub honey for agave nectar.