Mini Chocolate Cherry Cakes

Maura Knowles - The Upside Blog by

by | Read time: 1 minute

The way to your sweetie’s heart is surely through his or her stomach, so win that special someone over by serving these miniature chocolate cakes on your next at-home date night. Since the only thing that could possibly be more exciting than chocolate cake is chocolate cake with fruit, we’ve added juicy cherries for good measure. Delicious, dense and gloriously rich, this vegan, gluten-free dessert will have your intended falling in love at first bite.

Chocolate Cakes in Ramekins with Whipped Cream |


1 cup NOW Foods Organic Cocoa Powder
3/4 cup Bob’s Red Mill Paleo Baking Flour
1/4 cup Pascha Organic Dark Chocolate Chips
1/2 cup fresh or frozen dark cherries, chopped
2 Tbsp. coconut oil
1 Tbsp. vanilla
1 chia/flax “egg”
Pinch cayenne or chili pepper, optional
Whipped Coconut Cream


  1. Preheat oven to 350 degrees F.
  2. In a large pan over medium-low heat, slowly melt chocolate chips and coconut oil. Add “egg” and vanilla, and gradually stir in cocoa powder and baking flour. If desired, add cayenne or chili pepper.
  3. Remove from heat and transfer mixture to small ramekin dishes. Add cherries to the center or gently swirl them in.
  4. Bake for 15-20 minutes.
  5. To serve, top with a dollop of Whipped Coconut Cream.