Mini Raspberry Chocolate Cake

Mini Raspberry Chocolate Cake

Mini personal sized cakes baked in ramekins are perfect for a cozy night in, or for a small dinner party! Made with simple ingredients, these gluten-free cakes are egg-free and come out deliciously decadent using Lily's Creamy Milk (or Dark) Chocolate.


Gluten-Free, Low Sugar

Serves 1 (Double recipe for 2)



3 tablespoons Gluten-free all purpose flour

1 tablespoon Cocoa powder

¼ teaspoon Baking powder

Pinch salt

3 tablespoons Coconut milk

1 tablespoon low-sugar Maple syrup

2 teaspoons Extra-virgin olive oil

⅛ teaspoon Vanilla extract

2 teaspoons no sugar added Raspberry jam

2 teaspoons Lily's Milk Chocolate Style Creamy Milk Bar shavings + 1 square

Fresh raspberries, for garnish (optional)



1. Preheat the oven to 350℉ and lightly brush the ramekin dish with oil.

2. Combine the flour, cocoa, baking powder, and salt in a ramekin or coffee mug. Mix well. Add the coconut milk, maple syrup, oil, and vanilla. Mix very well to form a smooth batter with no lumps. Gently fold in the raspberry jam and chocolate shavings.

3. Bake for 20 minutes directly on the oven rack, or until a toothpick inserted comes out clean. Carefully remove the cake from the oven and top with a square of Lily's chocolate, Let the chocolate melt slightly, then top with fresh raspberries, and serve warm.


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