Have you ever been sitting at your desk and spontaneously thought "I need cake!"
Sometimes you need a personal cake, so you make this Easy Single Serving Paleo Lemon Almond Cake and don't even feel bad because it's sugar, dairy, grain & gluten-free!
This happens to me sometimes, especially in long meetings. (Tell me I'm not the only one) 🙂
I'm not talking about a 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.
Why This Recipe Works
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 choose 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.
And it only requires 2 dishes!
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 🙂
The ingredients of a healthy single-serving 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, let's 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, let's 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.
Want more than just a few bites?
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 healthy cakes?
To be honest, I wasn't even a big fan of cakes before, but these healthier cakes have made me a convert.
- Chocolate Chai Bundt Cake
- Fluffy Paleo Pumpkin Spice Cake with Whipped Coconut Frosting
- Moringa Cheesecakes
- Rhubarb and Berry Ice Cream Cake
Easy Single Serving Paleo Lemon Almond Cake
Equipment
- 1 small ramaekin (3" diamater and 1.25" tall)
Ingredients
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
Instructions
Directions:
- 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
I am looking forward to making this! What size ramekin do you suggest? I have had trouble in the past with single-serving cakes.
Great question! I've made sure to add it to the post as well. I use a rather small ramekin for this. It is 3inches in diameter and 1.25 inches high. I hope that helps! I
I'm seriously about to go make this right now. I've been gluten free since last May and sugar free since November and thiiiiis looks amazing.
It's soooo good! And yay for finding another gluten free and sugar free friend!
I gotta try this!!! Yum!!
Mmmm. It is so yummy! I've been making it a lot lately 🙂 tag me in photos if you make it!! @eatyourwayclean
I love that these are single serve!
It's so nice! But also dangerous because I can have cake ready really quickly- haha 😂 😀
These are beautiful and so much fun! I love being able to make myself (or a friend) something special without having to make an entire batch! Great choice!!
Thanks Jane! And I agree- it's nice to make something for a friend or guest without having 26 extra servings! 🙂 excited for the next challenge!!
These look so yummy! I'm loving all the flavors and single serving is the best!
Thanks Amanda!! Single serving is amazing. 😉
I'm excited that this is single serving. Now I can make one and not feel guilty about leftovers.
Right!? That's my favorite part. I only ate one piece, I'm not sugar rushed cause there's only a little honey, and I'm not wasting any food 🙂 win!
Looks so beautiful! And those blueberries - wow!
I could eat blueberries for days! These ones were so fresh and ripe too! Yums 🙂
Love how simple this recipe is...and lemons and blueberries are such a perfect flavor combination for spring!
Thanks!! I'm all about simple- I know you are too balancing grad school classes 🙂 and I'm so excited for spring! Now only if it would stop raining 😉
This looks delicious. Sometimes I crave cake too and I love that this is so easy to make and a single serve recipe. If I make a big cake I end up eating a big cake. Love the portion control idea. Can't wait to try this!!
Right!? Once the cake is made I have no control. It has to be eaten haha. And I'm all about any indulgence that takes less than 5 minutes of active time. 🙂