These gluten-free orange chocolate mini cakes are soft, moist, and full of flavor. The combination of fresh orange and rich chocolate creates a perfectly balanced treat that feels indulgent yet light. Ideal for dessert, snack time, or special occasions, these mini cakes are simple to make and naturally gluten-free.

Why You’ll Love This Recipe

This recipe is quick and easy, using simple ingredients you may already have on hand. It is naturally gluten-free thanks to almond flour and cornstarch. The texture is incredibly moist, the orange brings freshness, and the chocolate adds depth and richness. These mini cakes are perfect for individual portions and store very well.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 large eggs
2 organic oranges (zest finely grated + 80 ml fresh juice)
120 g almond flour
90 g sugar
40 g cornstarch
8 g baking powder
100 g dark chocolate
40 g melted coconut oil
80 ml coconut cream

Directions

Preheat the oven to 180°C (350°F). Lightly grease mini cake or muffin molds.

Melt the dark chocolate gently using a double boiler or microwave. Set aside to cool slightly.

In a large bowl, whisk the eggs and sugar until the mixture becomes pale and slightly fluffy. Add the melted coconut oil, coconut cream, orange juice, and orange zest. Mix well.

Add the almond flour, cornstarch, and baking powder. Stir until smooth and well combined. Gently fold in the melted chocolate.

Divide the batter evenly among the molds, filling them about three-quarters full. Bake for 15 to 18 minutes, until risen and lightly set.

Allow the mini cakes to cool slightly before removing them from the molds. Let cool completely on a wire rack.

Servings and timing

This recipe makes about 8 mini cakes.
Preparation time: 10 minutes
Baking time: 15 to 18 minutes
Total time: approximately 30 minutes

Variations

You can replace dark chocolate with milk chocolate for a sweeter version.
Add chocolate chips to the batter for extra texture.
Substitute orange with lemon or mandarin for a different citrus flavor.
For a richer texture, add one tablespoon of honey to the batter.

Storage/Reheating

Store the mini cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
To reheat, warm them briefly in the microwave or in a low oven to restore their soft texture.

FAQs

Can I make these mini cakes ahead of time?

Yes, they can be made a day in advance and stored without losing moisture.

Are these mini cakes completely gluten-free?

Yes, they contain no wheat flour or gluten-containing ingredients.

Can I replace almond flour?

You can use hazelnut flour, though the flavor will be slightly different.

Is coconut oil necessary?

It adds moisture, but you can replace it with a neutral vegetable oil.

Can I use bottled orange juice?

Freshly squeezed orange juice is recommended for the best flavor.

How do I know when the mini cakes are done?

Insert a knife in the center; it should come out mostly clean with slight moisture.

Can these mini cakes be frozen?

Yes, they freeze well for up to 2 months in an airtight container.

Can I reduce the sugar?

Yes, you can reduce it to about 70 g with minimal impact on texture.

Are these suitable for children?

Yes, their soft texture and mild citrus flavor are generally kid-friendly.

Can I use standard muffin tins?

Yes, just adjust the baking time slightly if the molds are larger.

Conclusion

These gluten-free orange chocolate mini cakes are an easy, delicious treat that combines freshness and richness in every bite. Moist, flavorful, and simple to prepare, they are perfect for everyday baking or special moments. A recipe worth keeping and sharing.

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