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
Servings 1
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.