Chocolate cake!! Boy, those are two of my favorite words put together to create something magical (unless you’re a vanilla fan, then I’ll be sure to create a vanilla cake recipe for you soon).
I have loved chocolate for as long as I could remember. Seriously, as a kid I always dreamed of swimming in the chocolate milk pool in those Nesquick commercials (hashtag 90s baby). I always try the chocolate desserts wherever I go. I’m slowly opening up my horizons (I had a tiramisu donut two weeks ago and it was out of this world) but chocolate is still my standard. Once I’ve tried a chocolate dessert somewhere and liked it, it means that that place is on my list of favorite bakeries/restaurants and I can go back to try their other sweet treats (or keep ordering the same chocolate ones because we’re creatures of delicious habit right?). All kidding aside, lately I have been giving non-chocolate desserts a chance and I’ve been loving them (like hazelnut pear tarts, tiramisu donuts and apple pecan scones). So now that you all know that I’m the world’s biggest chocoholic (someone give me a medal), let’s get to this single-serve chocolate cake!
One night after dinner, I was craving chocolate cake – shocker I know! I wanted it to be a healthy chocolate cake though, so there began my recipe testing or how I like to call it “cake research” (baking is a science afterall). Since then, I’ve tested this chocolate cake for a total of 9 times to make little tweaks and ensure that it was just right. I’ve experimented with adding eggs vs. chia eggs, one flour vs. two flours, less chocolate chips vs. more chocolate chips and lastly, if espresso powder really enhances the chocolate flavour. Also, this cake was baked in the oven – I am totally against microwaves!
9 single-serve chocolate cakes later and here was born the healthy ooey gooey gluten-free vegan chocolate cake! Try and say that tongue-twister 5 times haha.
After much anticipation, here’s my recipe!
Single-serve ooey gooey gluten-free vegan chocolate cake (serves 1)
- 2 tbsp brown rice flour (I use Bob’s Red Mill brown rice flour)
- 2 tbsp oat flour (I use Bob’s Red Mill oats and make my own oat flour by simply putting it in the blender for a few seconds)
- 1 tbsp cacao powder
- 1.5 tsp baking powder (I use Bob’s Red Mill aluminum-free baking powder)
- a pinch of espresso powder
- a pinch of pink himalayan sea salt
- 1/4 cup unsweetened almond milk (I use Silk almond milk)
- 1 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
- 1 chia egg (I use Bob’s Red Mill chia seeds. Combine 1 tbsp chia seeds with 3 tbsp water in a bowl. Let sit for 5 minutes and there you have it, a vegan egg substitute.)
- a splash of vanilla
- 2 tbsp dairy-free chocolate chips (I use Enjoy Life chocolate chips)
- Grease a small ramekin with coconut oil. Set it aside.
- In a bowl, combine the brown rice flour, oat flour, cacao powder, baking powder, espresso powder, salt ans chocolate chips. Mix well to incorporate.
- In a separate bowl, combine the almond milk, melted coconut oil, maple syrup, vanilla and chia egg. Mix well to combine.
- Pour the wet ingredients in the dry ingredients and mix gently until everything is well combined.
- Place the chocolate-y mixture into the greased ramekin.
- (optional) If you want, now is the time to add a couple of extra chocolate chips on top, coarse sugar, sea salt, etc.
- Bake at 325F degrees for 15 minutes.
- Let cool for 1-2 minutes (if you’re patient enough) and enjoy the ooey gooey chocolate cake!
I will definitelt be making this chocolate cake recipe over and over again. Please let me know if you try out this recipe. You can tag me on Instagram @thenutritiousprincess. I’d love to see it!!
What’s your favorite dessert(s)? Leave me a coment below!