Gluten Free Chocolate Crackle Cakes

11 30 310
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 8
Gluten Free Chocolate Crackle Cakes
Health Highlights


3/4 cup Almond flour/meal, Bob's Red Mill
1 tbsp Cocoa powder, unsweetened
1/2 tsp Baking powder
1 dash Sea Salt
3/4 cup Dark chocolate chips
4 tbsp Butter, unsalted (at room temperature)
2/3 cup Granulated sugar
2 large Egg
1 tsp Vanilla extract, pure
1/2 cup Whipping cream, 35% M.F., sweetened, whipped (optional)
1/2 cup Raspberries (for serving, opional)


Preheat the oven to 350˚F. Line 8 muffin cups with paper liners.

In a small bowl, whisk together the almond flour, cocoa powder, baking powder and salt.

Melt the chocolate in a bowl set over a pot of simmering water or in a double boiler. (Alternatively, the chocolate can be melted in the microwave. Microwave on high for 30 seconds, and then stir. Keep repeating until the chocolate is melted.)

In a stand mixer with the paddle attachment, beat the butter and sugar on high speed until the butter is light and fluffy, about 1 minute. Scrape the sides. Add the eggs, one at a time, until incorporated. Continue beating until the mixture is light in colour and smooth, about 1-2 minutes. Mix in the vanilla.

With the machine running on medium, slowly add the chocolate. Beat until well combined. Scrape down the sides, and add the flour mixture. Beat until just combined.

Divide the batter among the prepared muffin cups, filling them three-quarters of the way full (an ice cream scoop with a lever works great for this job).

Bake 17-20 minutes, rotating the pan halfway through, or until the cakes have risen and the tops are crackled and no longer shiny. Let cool in the pan set on a cooling rack for 5 minutes (as they cool the tops will slump slightly).

Transfer the cakes to a cooling rack and let cool completely.

Serve the cakes on their own, or with a dollop of whipped cream and a sprinkle of fresh berries.

Nutrition Facts

Per Portion

Calories 310
Calories from fat 149
Calories from saturated fat 57
Total Fat 16.6 g
Saturated Fat 6.3 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.4 g
Cholesterol 77 mg
Sodium 73 mg
Potassium 186 mg
Total Carbohydrate 36 g
Dietary Fiber 2.6 g
Sugars 25.1 g
Protein 5.1 g

Dietary servings

Per Portion

Fruit 0.1
Meat Alternative 0.5
Milk Alternative 0.1

Energy sources


Meal Type(s)