Quick and healthy individual chocolate cake made from just 5 simple ingredients. Gluten-free and grain-free cake recipe with egg-free options. Paleo friendly chocolate cake.
We are excited to share this updated recipe with you.
Inspiration for today’s cake recipe came from our single serving plantain cake with raspberry frosting. We made some minor tweaks to the recipe and then made some egg-free options as well that we wanted to share with you.
We are letting the pictures and the video do all the talking for us today. Both of us are a bit sleep deprived. #lifewithanewborn
Plus we really don’t need to sell you on how good this chocolate cake recipe is…because c’mon it’s chocolate cake.
Whenever you’re in the mood for chocolate cake but don’t want to wait around to make a whole cake make any of these single serving chocolate cake recipes. Enjoy with or without frosting 😉
Easy flourless chocolate cake. Gluten-free paleo
Please share this chocolate cake for one with your chocolate loving friends.
We have 4 recipes for you so you can find one that works for you.
No flour. Low in sugar. Paleo. Egg-free options.
Your go-to chocolate cake recipe when you’re craving chocolate and short on time as it serves one, so no leftovers and super simple to make.
5 ingredient single serving chocolate cake that’s gluten-free grain-free low in sugar
These chocolate cakes can be enjoyed plain or with your favorite frosting.
We loved all the versions of this recipe.
You would of thought we would of been sick of chocolate cake…oh just you wait we have more chocolate cakes coming.
Seriously what would life be like without chocolate ?? Let’s not even think about it, k 😉
PrintChocolate cake made with 5 ingredients (gluten and grain free with egg-free options)
Flourless Chocolate Cake Recipe – Easy & Gluten-Free! A chocolate cake recipe for just about anyone to eat – they are gluten-free, grain-free, dairy-free with egg-free option. This paleo cocoa cake is absolutely amazing.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Total Time: 17 minutes
Ingredients
- 1/2 plantain (50g after being peeled, about 2 inches)
- 2 tablespoons cocoa powder
- 1 egg
- 1/4 teaspoon baking soda
- 1 tablespoon coconut oil, solid
- few drops stevia (optional)
- 1 teaspoon vanilla (optional)
- pinch sea salt (optional)
Instructions
- Preheat oven to 350 degrees.
- Peel plantain.
- Place plantain, egg, cocoa, baking powder, salt, and coconut oil into a blender.
- Blend together.
- Pour batter into a greased mini bundt cake pan.
- Bake for 15-20 minutes.
- Remove from pan once done and allow to cool as you make the frosting.
- Put your favorite frosting, if you desire, on top of cake.
Nutrition
- Serving Size: serves 1
They are so delicious and easy to make so you can enjoy a healthy chocolate cake anytime.
Here is the recipe for the non-plantain based using tigernut as the flour :
-
- 5 tablespoon tigernut flour (25g)
- 1 whole egg
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1 tablespoon coconut oil, solid
- pinch sea salt (optional)
- few drops stevia (optional) or 2 teaspoons monk fruit
- 1 teaspoon vanilla (optional)
Here is the recipe for the tigernut based that’s egg-free:
- 1 tablespoon arrowroot starch
- 2 tablespoons tigernut
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1 tablespoon coconut oil, solid
- 2 tablespoons water
- pinch sea salt (optional)
- few drops stevia (optional)
- 1 teaspoon vanilla (optional)
Here is the recipe for the plantain based that’s egg-free:
- 1/2 plantain (50g after being peeled, about 2 inches)
- 2 tablespoons cocoa powder
- 1/4 teaspoon baking soda
- 1 tablespoon coconut oil, solid
- pinch sea salt (optional)
- few drops stevia (optional)
- 1 teaspoon vanilla (optional)
We hope you enjoy our new recipes for you to whip in quickly whenever the chocolate cake cravings kick in and you’re wanting some cake but not a whole cake.
Lori and Michelle
11 comments
Finally a gluten free recipe that I really enjoy. This recipe was so easy and it tasted amazing! Keep up the awesome posts.
Hi there! I loved the recipe, so simple! Just one question: for the “plantain based that’s egg-free” version we just remove the egg, no need for water? (there’s water in the tiger-nut version without eggs, that’s why it called my attention). I will make with egg anyway 😉
correct, for the plantain egg-free version you don’t need water because the plantain provides the liquid. 🙂
Looks delish????❤! Is the plantain raw when blended with the rest of ingredients? Or is it boiled or steamed? Could I sub it for canned pumpkin or sweet potato?
Yes the plantain is raw when blended. You can try a sweet potato it make the cake a bit more dense. You can also try a green banana.
Is the plantain green or yellow?
Both would work. The yellow more ripe plantain would make it sweeter and possibly a little more moist.
Can I make this in a different pan maybe cup cake?
Sure, just watch the baking time it might not need as long
I’m trying this out for my dad’s birthday today but wanted to 4x the recipe. Have you baked it in a larger cake pan? I saw your note about the cup cakes, but what about going bigger? Thank you! <3
We have not tried to make it bigger.
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