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Paleo Tigernut Chocolate Mini Cake

Author Dia Kline for ezjoLife.com


  • 2 TBSP tigernut flour
  • 2 TBSP unsweetened cocoa powder
  • 1/8 tsp baking soda
  • 1 XL egg
  • 1 TBSP ghee
  • 1 TBSP date syrup
  • 10 drops liquid vanilla stevia
  • 1/8 tsp apple cider vinegar


  1. Preheat toaster oven to 350. If you don't have a toaster oven, you can use your regular oven, it's just not as fun.

  2. Use an un-greased large ceramic ramekin (approx. 9.5 oz - 4 5/8" DIA).

  3. Add tigernut flour, cocoa powder and baking soda into ramekin. Use a spoon to smash all lumps and combine. 

  4. Add egg, ghee, date syrup, stevia and vinegar into the ramekin. Use a fork to mix into a smooth batter. Remember to scrape the bottom edges and sides until throughly mixed. 

  5. Bake for 20 min. Serve while still warm.

Recipe Notes

  • If you don’t have Tigernut flour hanging out in your fridge, yes, you can use almond flour.
  • If you don’t have date syrup hanging out in your pantry, yes, you can use honey. But remember, honey is much sweeter than date syrup so you might want to cut back and/or eliminate the stevia.
  • If you don’t have a large ramekin, you can use a coffee mug. I’ve never done it because all my mugs are from Rainbow Gate Pottery and I’d have to be insane to bake in them.
  • If you don’t want a gooey sunken center, bake it for 5 extra minutes.