We partnered with Bobs Red Mill and came up with an amazing, melt-in-your-mouth, Mini Chocolate Almond Flour Cake recipe using their Super Fine Almond Flour. My son Lennix helped every step of the way and they turned so good! They are currently offering our readers 30% off the Bobs Red Mill breakfast products we used with the code "HEALTHY17"!

Here's what you need:

For the cakes:

3 tablespoons butter
    2 tablespoons honey
    ⅓ cup dark chocolate chips
    ½ cup almond flour
    1 egg, beaten (i provided a picture below of Bobs Red Mill gluten free egg substitute if needed)
    ½ teaspoon vanilla
    ¼ teaspoon salt

For the frosting:

2 tablespoons unsalted butter, at room temperature and cut into small pieces
1/3 cup powdered sugar
pinch of salt
1 teaspoon cocoa powder
1-2 teaspoons milk, soy milk or i used half milk half coffee (yum)

Here's what you do:

For the cakes

    Preheat oven to 350 degrees F. Lightly spray 2 four ounce ramekins (Le Crueset mini cocotte pots) with nonstick spray or grease lightly with butter or shortening.
    Place butter, honey, and chocolate chips in small microwave safe bowl. Microwave for 30 seconds, then stir until smooth. If chocolate chips are still a bit lumpy, microwave an additional 15-30 seconds or until smooth. Cool.
    Add almond flour, egg, vanilla, and salt to cooled chocolate mixture. Spoon batter into prepared ramekins. Place ramekins/pots on a baking sheet.
    Bake cakes at 350 degrees F for about 25-30 minutes or until toothpick inserted in the middle comes out clean.

For the Frosting

In a small bowl, use a wooden spoon to cream the butter until it becomes smooth.
Once the butter is smooth, add half the powdered sugar and store slowly until it is incorporated into the butter.
Add the rest of the powdered sugar a little bit at a time until the mixture has thickened.
Mix in the cocoa powder and salt.
Add the milk or coffee and use a whisk the frosting until it becomes light and fluffy.
Spread the frosting on top of the cooled cake and top with chopped raw almonds and I sprinkled it with a dash of cinnamon.



Amber Thrane