Easy Single Serving Paleo Lemon Almond Cake

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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

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

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Course: Dessert, Snack

Cuisine: American, French

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 1

Author: Alicia Pope

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

Notes

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. 

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