Chocolate-Covered Mini Cakes
Super fudgy and gluten-free mini cakes made with cream cheese and almond flour, dipped in chocolate, and topped with chocolate-covered almonds.
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- •1 cup Cream cheeseat room temperature
- •1/2 cup Sugar
- •1 tsp Vanilla
- •1 cup Almond flourYou can use 3/4 cup (90g) of plain flour instead
- •2 Tbsp Unsweetened cocoa powdersifted
- •3 Eggslarge, at room temperature
- •Vegetable oilfor greasing
- •40 g White chocolate
- •30-35 g Roasted almonds
- •15-20 g Semi-sweet chocolatefor drizzling
- •2/3 cup Semi-sweet chocolatefor dipping
- •3 Tbsp Unsalted butter
- 1
Combine the cream cheese, sugar, and vanilla in the bowl of an electric mixer. Beat at medium speed until smooth and creamy.
2 min
- 2
Add almond flour and cocoa powder. Beat until well combined.
1 min
- 3
Add eggs one at a time, beating for a few seconds after each addition until incorporated.
3 min
- 4
Grease a muffin tin with vegetable oil or cooking spray. Fill about 3/4 full.
2 min
- 5
Preheat the oven to 180°C. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
25 min
- 6
Let them cool in the tin at room temperature for 20-30 minutes before handling.
30 min
- 7
Microwave white chocolate in 30-second intervals until melted. Dip roasted almonds into the chocolate and place on parchment paper.
5 min
- 8
Drizzle semi-sweet chocolate over the chocolate-covered almonds and refrigerate to set.
10 min
- 9
Microwave semi-sweet chocolate and butter in 30-second intervals, stirring until melted. Dip each cake into the chocolate and place on parchment paper.
5 min
- 10
Place two almonds on top of each cake to garnish. Refrigerate until ready to serve or for up to 3 days.
10 min
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