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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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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
Course Dessert, Snack
Cuisine American, French
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.