Perfectly portioned Mini Chocolate Cakes with delicious raspberry filling in every bite!  Gluten-free, dairy-free, refined sugar-free and SUPER moist!

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!

Perfectly portioned Mini Chocolate Cakes with delicious raspberry filling in every bite!  Gluten-free, dairy-free, refined sugar-free and SUPER moist!

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.

Perfectly portioned Mini Chocolate Cakes with delicious raspberry filling in every bite!  Gluten-free, dairy-free, refined sugar-free and SUPER moist!

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.

Perfectly portioned Mini Chocolate Cakes with delicious raspberry filling in every bite!  Gluten-free, dairy-free, refined sugar-free and SUPER moist!

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!!

Print

RECIPE

Mini Raspberry Chocolate Cakes

Perfectly portioned Mini Chocolate Cakes with delicious raspberry filling in every bite!  Gluten-free, dairy-free, refined sugar-free and SUPER moist!

Yield: 12 Servings 1x
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Ingredients

  • 1 3/4 cups almond flour
  • 2 Tbsp coconut flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3 eggs, lightly whisked
  • 1/2 cup unsweetened almond milk (or milk of choice)
  • 1/4 cup coconut oil (melted and cooled slightly)
  • 1/2 cup pure maple syrup
  • 4 Tbsp raspberry preserves (I used sugar-free)
  • Optional toppings: fresh raspberries, powdered sugar, drizzle of chocolate

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder and salt. Set aside.
  3. 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.
  4. 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.
  5. Let the cakes sit for 5 minutes then remove from pan and let cool completely on a wire rack.
  6. If making 6 large cakes, allow them to back for 30 to 35 minutes.

Nutrition Facts:

  • Serving Size: 1 cake
  • Calories: 205
  • Sugar: 9.5 g
  • Sodium: 81.3 g
  • Fat: 14.7 g
  • Saturated Fat: 5.1 g
  • Carbohydrates: 17.7 g
  • Fiber: 5 g
  • Protein: 6.2 g

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!

Perfectly portioned Mini Chocolate Cakes with delicious raspberry filling in every bite!  Gluten-free, dairy-free, refined sugar-free and SUPER moist!

As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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14 Comments

  1. Melanie says:

    Hello
    I am very looking forward to making these but I am not sure about the preserves.
    Do you have any tips or recipe for it?

  2. Sadie says:

    These look delicious, definitely going to have to give them a try 🙂 xx

  3. Rachel says:

    I’ve never tried it, but apparently if you put a marble between a cupcake liner and the tin it will make heart shaped cupcakes!

    1. Kelly says:

      What a cute idea!! 🙂

  4. Lindsey says:

    I need to make these! They are so cute and look delicious!

  5. Jordan McGregor says:

    These look fantastic! I think that balance in life is crucial and it is good to indulge every once in a while. I think that these beauties are a good balance between healthy and happy! Thanks for sharing this Kelly!

  6. Oongah says:

    Hi, these look gorgeous and I would love to make some. However, I am allergic to nuts. Could I sub the almond flour with anything else, please? Thanks and regards.

    1. Kelly says:

      Absolutely! Feel free to sub whole wheat flour or even oat flour, but you may only need 2 eggs instead of 3. I haven’t tested this yet so if you try it let me know how it turns out! 🙂

  7. Terri says:

    I want to make these! Great recipe! I was wondering if you have a suggestion for an alternate sweetener to maple syrup? I often use sucanot when baking….. do you think this would be an adequate substitute?

    Thanks!
    Terri

    1. Kelly says:

      Absolutely! Feel free to use any sweetener you’d like 🙂

  8. Karen says:

    Looks delicious! Going home tonight and making these.

    1. Kelly says:

      Hope you enjoy them! 🙂