Peanut Butter Chocolate Cake for One

So, the title says “for one”, but if you really wanted to be nice, this could be for two. But I like chocolate cake, and just half of one of these wouldn’t be enough for my pb-chocolate-loving husband. Just saying…

By the way, you can sprinkle in some Enjoy Life Chocolate Chips, because you really can’t have too much chocolate.

Peanut Butter Chocolate Cake for One | Our Paleo Life

Peanut Butter Chocolate Cake for One

Yield: 1
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 2 Tbsp Maple Syrup
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Cocoa Powder
  • 1 Egg
  • 1/4 c Almond Flour (-or- 1 Tbsp packed Coconut Flour)
  • 1/8 tsp Baking Soda
  • 1 dash Salt
  • 1/2 tsp Pure Vanilla Extract
  • 2 Tbsp Creamy Peanut Butter (or nut butter of your choice)
  • Enjoy Life Chocolate Chips, optional

Instructions

  1. Preheat oven to 350°F. To conserve energy for such a small dish, use the toaster oven, if you have one.
  2. In an oven safe ramekin (I use my 2 cup Pyrex dish), melt coconut oil. Mix in maple syrup and cocoa powder.
  3. Whisk in your egg (no need to break out the whisk, a fork is fine).
  4. Add flour of choice, mix until smooth.
  5. Stir in vanilla, baking soda, and salt.
  6. Drop peanut butter and chocolate chips onto the top of your batter and swirl/gently mix with a butter knife until you have a nice swirled pattern.
  7. Bake in preheated oven for 15-20 minutes. If you want, you can separate this into 2 cupcake lines and bake for approximately 12-15 minutes. If you're baking two ramekins, increase your bake time to approximately 25 minutes (watch closely at the end).
  8. Insert a toothpick and if it comes out clean, the cake is done.
  9. Eat (and maybe share)!
Nutrition Information:
Yield: 1 Serving Size: 1 cake
Amount Per Serving: Calories: 815Total Fat: 63gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 186mgSodium: 535mgCarbohydrates: 47gFiber: 7gSugar: 28gProtein: 21g

Nutrition is calculated by a third party and may not be 100% accurate

3 comments
  1. Wow! I’m amazed at how good these are! The texture is almost exactly like a good traditional cake! I doubled the recipe and got six cupcakes. I used foil liners and filled them 2/3-3/4 full. I wasn’t expecting them to rise. They did, but then I thought they would sink as the cooled, but they didn’t. They look beautiful. I put a small dollop of pb and three chocolate chips on each one. Thank you! I’m new to your site, but I’m a regular now.

    1. Hi Annette, this recipe is paleo, though not keto-friendly. I’m working on getting all the nutritional content added to all recipes on the site and will have this one updated soon. But if you follow a keto diet, you might want to skip this one.

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