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Flourless Chocolate Rose Mini Cakes

  • Author: Katja from Savory Lotus
  • Yield: 6 mini cakes 1x



For Strawberry Chia Jam:

  • 1 cup fresh strawberries, chopped into 1 inch pieces
  • 1 TBS honey
  • 2 tsp chia seeds (like these)
  • pinch of celtic sea salt (I use this one)

For Chocolate Rose Mini Cakes:

  • 1/2 cup unsweetened cocoa powder (like this)
  • 3 eggs, preferably pastured
  • 1/4 coconut oil (like this), melted
  • 6 TBS honey
  • 1 TBS rose water (like this)
  • 2 pinches of sea salt

For Rose-Kissed Whipped Cream:

  • 1/2 cup heavy cream
  • 1/21 TBS honey
  • 1/21 tsp rose water (like this), to taste


  • fresh strawberry slices for garnish


For Strawberry Chia Jam:

  1. Heat chopped strawberries, honey, and pinch of sea salt in a small pan until they begin the sweat a bit. Add chia seeds, mix well, and simmer softly for 5-6 minutes to reduce the mixture, stirring occasionally. Remove from heat and set aside to cool.

For Flourless Chocolate Rose Mini Cakes:

  1. Preheat oven to 350′ F and line muffin tin with 6 paper muffin liners.
  2. Combine all mini cake ingredients in a large bowl and mix until well incorporated and smooth.
  3. Fill 6 muffin liners 2/3 full with mixture.
  4. Bake for 16-18 minutes, or until baked all the way through.
  5. Allow to cool for 10 minutes them remove from muffin pan and cool completely.

For Rose-Kissed Whipped Cream:

  1. With a hand blender, whip the cream with honey and rose water until fluffy and light. (note: using a COLD bowl will make this job much faster)


The whipped cream will melt pretty quickly so best to assemble these just before serving. You can make the whipped cream ahead of time and store in fridge until ready to use. You will end up with some leftover strawberry chia jam, but it’s difficult to make smaller amounts without burning it in the pan.