Flourless Chocolate Cakelets

Have you read the 2014 Hater’s Guide to The Williams-Sonoma Catalog? If you have not please do so now. I will wait; the chocolate cakelets will still be here when you get back. Promise.

Now that you have experienced that hilarity, do you understand why I called them cakelets? I wanted to share that article because it made me laugh out loud for at least a few days and what goes better with dark chocolate than laughter? Am I right? πŸ˜€

Did everyone has a wonderful New Year’s? I sure did (was asleep by 12:20 and woke up early for a fitness class… I’m boring but in the best shape of my life, so I can’t complain) How is it already 2015… that means it was the 90s 16Β years ago… that seems entirely incorrect. The 90s still feel like yesterday and they were such a lovely decade, minus some of the grunge fashion. I hope that doesn’t come back more than it is already trying to. Except maybe overalls with the crop tops. I would MAYBE get into crop tops if I could wear them with overalls. Okay, ignore this entire paragraph.

Anyways, did you make any resolutions for 2015? I did, and I feel it is important to share them in order to keep me accountable, so you guys are now responsible for keeping me accountable! Feel free to comment on posts on here, on Facebook, on Instagram, or Twitter to make sure I am following through. Can I count on you for that? Thanks πŸ™‚

1.Β Be kind.Β This relates to many aspects of life for me. Have you ever met one of those people who just radiate kindness and you never ever feel judged by them? They tend to have many friends and everyone can’t help themselves but want to be around them. This is because they are genuinely kind. I strive to be as kind as I can as often as I can.

2.Β Blog more. I have become incredibly busy the last few months with being back in school, getting into a new gym (that I will hopefully be teaching at when it opens in February!), trying to spend more time with those I love, and working (and traveling for work) full time. This has made blogging harder… plus it’s winter in Minnesota which means we have ZERO sunshine. I can’t bring myself to put up crappy photos, guys. BUT I am resolved to remedy this!

3.Β Be present.Β If you can’t tell, I spread myself a little thin. I can’t stop thinking about the next thing while I am doing the current thing. I need to be present wherever I am in each moment.

4. Sleep more. If you haven’t already heard from pretty much everyone in the health/wellness/ancestral movement we are not getting enough sleep. It is bad, so I am going to try and go to bed earlier and stop using my electronics right before bedtime!

So, that’s what I’m going to do πŸ™‚ Help me out friends and feel free to share yours below!

And now, chocolate! Just FYI to make these Cakelet sized you will need 6 oven-safe ramekins! This recipe is based off my favorite Flourless Chocolate Cake from Edible Harmony, check her out! Due to recipe testing and making sure the flavors are right I may have eaten like 1/8 of the batter before I actually baked them… It’s like glossy, magical, chocolate love. Don’t you worry about the raw eggs, taste the batter. Because, you’re worth it.

The Freckled Foodie

paleo chocolate cake

flourless chocolate cake

murder scene… death by chocolate

Flourless Chocolate Cakelets with Raspberry Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Dessert, Treat, Party


  • 6 ounces unsweetened 100% Dark chocolate, broken into pieces
  • 4 Eggs (pastured if possible and room temperature)
  • 1/2 c Coconut oil
  • 1/2 c raw Honey
  • 1/2 tsp Cinnamon
  • 1/4 tsp Sea salt
  • zest of 1 Orange
  • dash Cayenne pepper (optional but awesome)
  • 12 oz bag of frozen Raspberries
  • juice of 1 Orange
  • 1 tsp Vanilla
  • 2 Tbsp Maple Syrup (optional)


  1. Preheat your oven to 350 and leave your eggs on the counter to come to room temperature
  2. In a large glass bowl add the chocolate, coconut oil, and raw honey
  3. Allow them to melt together in the preheating oven or the microwave, the stir to combine
  4. Add the cinnamon, sea salt, and orange zest
  5. Beat your eggs in a small bowl then slowly add to the melted ingredients (while whisking) as to not cook the eggs
  6. *The mixture may appear “broken” for the first minute while you are whisking but it will become smooth and glossy after another minute or two!*
  7. Line your ramekins with parchment (I use the muffin liners and push them down to cover the bottom completely)
  8. Split the batter evenly between all 6 ramekins (about a heaping 1/3 cup)
  9. Bake for 18-20 minutes or until cracks appear on the tops
  10. Allow to cool while you make the Raspberry sauce
  11. Add the raspberries, orange juice, and maple syrup to a saucepan and bring to a boil over medium heat then reduce to low and simmer to reduce the sauce for 15-20 minutes stirring occasionally.
  12. Strain the sauce to remove the seeds (you can let it cool and use cheesecloth)
  13. Pour the sauce over cakelets and enjoy!
  14. There won’t be leftovers.

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Comments: 6

  1. Chelsea F January 7, 2015 at 10:18 am Reply

    Oh my gosh! I just read the Hater’s Guide to the Williams-Sonoma Catalog for the first time. It’s GREAT! I totally get why you names them cakelets. πŸ™‚
    I’m definitely right there with you with wanting to blog more. I, too, shudder to think of putting up crappy photos…well, crappier than mine already are. I want my sunlight back!
    I got my first set of ramekins for Christmas, so I can finally make fun things like this! Definitely pinning for future use! Thanks for the recipe. πŸ™‚

    • thefreckledfoodie January 7, 2015 at 12:06 pm Reply

      Chelsea, it’s sunny here right now which is the first time in a LONG time, hopefully you have some too with these ridiculously cold temps! πŸ™‚

  2. Rachel May 18, 2015 at 11:16 pm Reply

    Girl, these look deliciously sinful!

    • thefreckledfoodie May 21, 2015 at 9:58 am Reply

      Thanks Rachel! They are ridiculously rich in the best way πŸ™‚

  3. Madi June 14, 2015 at 12:09 am Reply

    These look so amazing! Thanks for sharing, I can’t wait to try out the recipe! We love your blog πŸ™‚

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