Perfectly portioned Mini Chocolate Cakes with delicious raspberry filling in every bite! Gluten-free, dairy-free, refined sugar-free and SUPER moist!
TREAT YO SELF!
I mean who says you can’t indulge in a little chocolate every now and then?? I really try to eat healthy 80% of the time, but every once in awhile I just have to satisfy that much-needed chocolate fix! You guys these cupcakes are SUPER moist and are just so ridiculously easy to make. They’re also gluten-free, dairy-free and refined-sugar free so you can feel a little better about indulging!
Valentine’s Day is right around the corner too so why not whip up a batch of these mini chocolate cakes for the favorite people in your life and show off just how delicious baking healthier can be!
This recipe can easily be made into 12 cupcakes or 6 mini cakes, you’ll just need to adjust your baking time. I make chocolate cupcakes all the time, but when I came across this super adorable heart mold pan from Wilton, I knew I HAD to make these special for Valentine’s Day! I mixed some raspberry preserves in with the batter which added so much gooey raspberry goodness to every bite. Feel free to leave the preserves out though if you are paleo, or you can even switch up the flavors and use cherry, strawberry, fig or whatever your favorite fruit is!
I topped these off with some fresh raspberries and a sprinkle of powdered sugar….um let’s just say they did not last long in our house.
These cakes are sweetened with pure maple syrup, but feel free to substitute with any sweetener of your choice. I’ve made these before using coconut sugar as well as honey and both batches were really good! Sometimes I’ll even sprinkle in some chocolate chips into the batter (why not right?), this is my hubby’s favorite and he always requests it this way. You really can’t go wrong any way you make these because, I mean, chocolate is ALWAYS a winner in my book 😉
Plus considering one of my favorite little snacks is putting chocolate chips inside raspberries, this recipe was a no-brainer! The two were meant to be together.
OH and can we just talk about that halftime performance last night??? WHOAH. Justin Timberlake has ALWAYS been my favorite (yes of course I’m #teamnsync), but I swear he gets hotter and hotter every year. He definitely did not disappoint and neither did This Is Us, but no spoilers here, don’t worry! If you don’t watch This Is Us yet, go ahead and schedule a good binge-watch sesh and grab the tissues. You’re welcome.
I really hope you all enjoy these as much as I did and have a wonderful Valentine’s Day friends!!
- 1¾ cups almond flour
- 2 Tbsp coconut flour
- ¾ cup cocoa powder
- 1½ tsp. baking powder
- ¼ tsp. salt
- 3 eggs, lightly whisked
- ½ cup unsweetened almond milk (or milk of choice)
- ¼ cup coconut oil (melted and cooled slightly)
- ½ cup pure maple syrup
- 4 Tbsp raspberry preserves (I used sugar-free)
- Optional toppings: fresh raspberries, powdered sugar, drizzle of chocolate
- Preheat oven to 350 degrees F.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder and salt. Set aside.
- In a separate bowl, whisk together eggs, almond milk, coconut oil and maple syrup. Add wet ingredients to dry ingredients and mix well until combined making sure there are no clumps. Fold in raspberry preserves.
- Divide batter evenly among 12 prepared muffin or heart-shaped cups sprayed with nonstick spray and bake in the oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes sit for 5 minutes then remove from pan and let cool completely on a wire rack.
- If making 6 large cakes, allow them to back for 30 to 35 minutes.