Flourless Chocolate Patty Cakes for Valentine's Day

Indulge yourself with these gluten free and very low sugar Chocolate Patty Cakes (Cupcakes)

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I found this recipe on the Healthy Chef website and just had to make these as a treat for Valentine's Day ♡♡. They are deliciously moist with lots of rich chocolate flavour, low on sugar, and took inside 20 minutes to prepare. This is such a clever recipe, which can accommodate most allergies, and can be modified to suit the dietary requirements of most guests.

We have been very busy lately, planning a road trip from Cairns along the Savannah Way and into Western Australia and down to Perth. There will be some camping involved, and we will  also be staying in cabins and hotels when the muscles need some pampering. I have been planning some camping meals of course and Mr. HRK who has discovered online shopping for camping equipment, bought us a Dream Pot. We cooked our Corned meat and vegetables in our new Dream Pot a couple of nights ago which was exciting. It's like having an extra powerless slow cooker on hand to use in the kitchen. So now I am trying out new recipes and planning some meals for the trip. There will be more of that later on the blog. 

We are also going to be first time grandparents, hence the trip to Western Australia for the birth, so I am also extending my skills and sewing some little things for the new addition to the family. 

It is all very exciting, and lots of projects are in progress. These chocolate delights were a nice deviation from the other projects.

Flourless Chocolate Patty Cakes (Cupcakes)

Ingredients

1 ½ cups almond meal/ground almonds, or hazelnut meal

¼ cup good quality cocoa powder

1 teaspoon baking powder (gluten free if needed)

2 eggs

2 teaspoons of vanilla paste or extract

¼ cup  macadamia nut oil or olive oil (I used macadamia)

¼ cup full cream milk or almond or soy (your choice)

2 tablespoons organic maple syrup or honey

Let’s Cook:

Preheat your oven to 160 deg. C.

Combine the almond/hazelnut meal, cocoa powder and baking powder.

Add the eggs, oil, vanilla, milk  and honey, then mix well with a good spoon to form a smooth batter.

Spoon into 12 small individual patty tins or cases.

Bake for 25 minutes until risen and cooked through. They will start to crack slightly on the surface when cooked which looks nice.

Serve with Greek yoghurt or raspberry puree, or cover with chocolate icing, depending on the occasion, or serve just on their own.

If you are feeling very intolerant to gluten, lactose, or nuts etc this recipe works very well. Other substitutes can be used. e.g. For nut free cupcakes substitute almond meal for ¼ cup coconut flour, then increase number of eggs to 4, and add an extra tablespoon of honey or maple syrup.

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