Close-up side view of a chocolate crackle cake on a plate with whipped cream and raspberries.
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Chocolate Crackle Cakes (Gluten-Free)

These individual chocolate cakes have a rich, dense center and a feather-light crackly crust. Envision a cross between a brownie, a cupcake and a flourless chocolate cake with a delicate, light crumb. The batter can also be made into soft, slightly chewy cookies. Scoop the batter into two-tablespoon mounds onto parchment-lined baking sheets, leaving plenty of room for the cookies to spread. Bake 9-10 minutes, rotating the pans halfway through the cooking time.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate crackle cake recipe, easy flourless chocolate cake recipe, individual gluten free chocolate cakes
Servings: 8 cakes
Author: Nicki Sizemore

Ingredients

  • ¾ cup (85g) lightly packed almond flour (also called almond meal)
  • 1 tablespoon (5g) cocoa powder
  • ½ teaspoon baking powder
  • 1/8 teaspoon fine grain sea salt
  • ¾ cup (130g) bittersweet chocolate chips
  • 4 tablespoons unsalted butter at room temperature
  • 2/3 cup (138g) organic cane sugar (or granulated white sugar)
  • 2 large eggs
  • 1 teaspoon vanilla extract

For serving (optional)

  • Whipped cream
  • Berries

Instructions

  • 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. Use your fingers to break up any clumps of almond flour.
  • Melt the chocolate in a bowl set over a pot of simmering water or in a double boiler (alternatively, microwave the chocolate in 30 second intervals, stirring between each, until melted).
  • In a stand mixer with the paddle attachment (or using hand beaters), 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 color 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 18-20 minutes, rotating the pan halfway through, or until the cakes have risen and the tops are dry and crackled on top. Let the cakes cool in the pan set on a cooling rack for 10 minutes (the tops will slump as they cool). Transfer the cakes to a cooling rack and let them cool completely.
  • Serve the cakes on their own, or with a dollop of whipped cream and some fresh berries, if you'd like!

Notes

Do Ahead: The crinkle cakes can be stored in an airtight container at room temperature for up to 3 days.
Tips:
  • I use my stand mixer to make the batter, but you could use hand beaters instead. 
  • Whenever making cupcakes or muffins, it’s best to use a light colored pan, as dark pans can cause the bottoms to brown too quickly. If you do use a dark pan, check them a minute or two early. 
  • Be sure to line the muffin tins with liners so that they don’t stick (I use these parchment cups). 
  • An ice cream scoop with a lever works great for filling the muffin cups.
  • The cakes will slump slightly as they cool. Don’t worry, that's what helps create the rich center!