Hey there friends! I am super excited about this post today. I am sharing something that is near and dear to my heart these days! I have been on a health journey for the past 5 months and was just confirmed that I am gluten intolerant as well as to cows milk. Sounds fabulous right? Well, its great to know these things, but its hard to accept this is a big lifestyle change. But with all this, I have begun experimenting even more, and recently I stumbled upon a new recipe using my low oatmeal pancakes recipe as a jumping off point. I am sharing the most amazing gluten free chocolate cake. Its even better because its a mini chocolate cake in a mini cast iron pan, just for you to enjoy!
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What is even better is that this is for a single serving! I know often times its hard to cook for a whole family that might not want to eat gluten free, or maybe you just want to make a sweet treat for yourself, especially if the rest of the family is eating something you cannot have. This is made in 10 minutes and tastes amazing! I dare say it is even better when it is at room temperature.
I find the hardest thing to adjust to eating gluten free is the texture of some things, especially breads or cake. This has been a big goal for me when I work on some of these recipes. I want them to have that yummy crumb that regular cakes have. I do not want a dry cake, or one that is super dense as well.
I truly think this is an amazing gluten free chocolate cake recipe and I love that it is a “single serving” type of recipe as well. I can make one batch of this, and split it into two small pans and bake them. This gives me an extra for the next day. I also love that this could be eaten for breakfast as well as for dessert! The ingredients are literally so similar to the ingredients in my oatmeal pancakes. Why not have a little treat for breakfast! It makes being gluten free so much more bearable.
This gluten free chocolate cake is so easy to make, let me show you:
Add all your ingredients into a blender, except for the chocolate chips. Blend it for 60 seconds on high, and then bake in the oven for 10-12 minutes at 350 degrees. It really is that easy! I use oats for so many gluten free and Low Fodmap recipes. If you choose to use even smaller baking dishes, make sure to shorted the cook time by a couple minutes and watch it. The cooking time will be different. I used a 5 by 5 baking dish as well as my mini cast iron baking dish to cook mine.
This gluten free chocolate cake puffs up nice and tall, has an amazing texture and tastes so good! I find it important to add specific ingredients like salt, to balance the flavor and it changes the texture as well. Vanilla is another ingredient I find important to add. to add depth of flavor.
Can this mini chocolate cake recipe also be a Low Fodmap recipe?
A Low Fodmap diet is one that focuses on IBS and healing your gut. I was on this for about 4 months before I slowly added other foods into my diet. I find that when I am having a flareup, I can go back to this strict diet and it eliminates my issues, which is amazing after years of never knowing what was wrong with me.
So, can this mini chocolate cake be Low Fodmap as well?
Yes! It absolutely can! Some people that follow a Low Fodmap diet can have small amounts of greek yogurt, and I fall in this group. I cannot have cows milk, ricotta cheese, sour cream or cottage cheese. But, small amounts of plain greek yogurt and cream cheese are okay!
Maple syrup is an important ingredient in Low Fodmap foods, and I primarily us maple syrup to flavor just about everything that I want sweet.
If you cannot do dairy, you can use a 1/2 of a banana and replace it with the greek yogurt. The banana gives it that moistness that you want and adds some sweetness too.
Use this gluten free chocolate cake recipe for entertaining!
This is a great way to entertain, especially if you are taking precautions of not allowing people to share food/dishes. You can easily make a set of 6-8 or more! How about using some of these super adorable mini baking dishes to create the perfect little dessert for everyone at your dinner party. You don’t even have to tell them it is gluten free. They will never know!
Want more amazing recipes like this?
Gluten Free Chocolate Cake /Mini Chocolate Cake Recipe
Gluten Free Chocolate Cake Single Serving
This is the most amazing gluten free chocolate cake, and it uses amazing low Fodmap ingredients including oats, maple syrup, and a small amount of greek yogurt to make it moist and tender.
- 1/2 cup oats (gluten free if needed)
- 1/4 cup cocoa powder
- 1 tbsp baking powder
- 3 tbsp greek yogurt
- 1/4 cup maple syrup
- 1/4 cup oat milk/almond milk/or regular milk I use oat milk because I have a sensitivity to almond milk and cows milk
- pinch salt
- 1 tsp vanilla
- favorite chocolate chips(I like the allergy free dark chocolate chips)
- 1 egg
- 1 egg white
Preheat the oven to 350 degrees.
Put all your ingredients except the chocolate chips in your blender.
Blend on high for 60 seconds.
Add your chocolate chips and let sit while you grease your pan.
I have found that this actually will make two individual servings. It will depend on the size of your pan or ramekin. I love using my cute little cast iron pan to cook one. They look so cute and it bakes amazing it it.
You can also use small ramekins or small baking dishes.
Bake for 10 minutes and then check. Rarely it will need to cook another minute or two depending on how well done you want it. I like mine slightly underdone, but it is not raw at all.
You can eat it hot with whipped cream and strawberries, or ice cream. It is even more amazing once it is cooled at room temperature. It has a great crumb and is so tender and moist.
I have been making these mini gluten free chocolate cakes on the daily now; My kids absolutely love them and I don’t mind making them because they are so easy!
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