Low-flour Speckled Chocolate Cakes

Choc cake with cream

Need a quick chocolate fix? Why not whip up a batch of these…


1 1/2 cups groundnut oil (or any other light mild-tasting oil)
1 large egg
1 cup brown sugar
1/4 cup white flour
3/4 cup cocoa powder
100g white chocolate, grated (makes about 1 cup grated)
1 teaspoon baking powder
1/4 teaspoon salt


1. Using an electric whisk, beat together the oil and sugar for about 2 mins.

2. Add the egg and beat for a further minute.

3. Sieve the flour, cocoa, baking powder and salt into the mixture and fold in.

4. Fold in the grated white chocolate. The batter will be fairly thick and stiff.

5. Divide the mixture into 12 cup cake cases.

Cup cakes in tin


6. Bake in preheated oven 180C/350F for about 15/16 mins. You kind of have to trust the timing – your usual method of checking if cakes are done doesn’t really work here because of the low flour content. If you push gently on one, you will feel that the top is slightly crispy, and the underneath still feels squishy, which will make you think they’re not done, but that’s just the way they are. If you were to stick a toothpick in, it would come out wet, which again would make you think they weren’t done.

7. Leave them for two or three minutes in the tin, and then with a large spoon, carefully lift the cases out and place on a cooling tray; they’re still a bit squishy at this stage so handle gently, and will look something like this, a bit bumpy and cracking:

Cooling chocolate cakes

8. Allow to cool completely. They will sink a bit in the middle.

I’ve cut one in half, notice three things:

– Firstly, the speckling effect created by the grated white chocolate.
– Secondly, how they are fudgy like chewy brownies.
– Thirdly, how they have sunk in the middle.

Choc cake cut in half

The fudginess and the sinking middle are the reason why I recommend eating them with a spoon, served with whipped cream or ice cream, like a dessert, as in the picture at the top, I’ll show you again…

Choc cake with cream


16 responses to “Low-flour Speckled Chocolate Cakes

    • Yes, it is a lot of oil, when they’re warm they taste a bit oily, but they don’t seem to when they’re cold. I think groundnut oil is one of the healthier oils though, and it’s good because of it’s mild taste, I think if you tried to use something like olive oil it wouldn’t be good!


  1. Oh, you just HAD to show us that lusciously sinful whipped cream photo again…! 😉
    These look yummy and pretty easy to make. I love these from-scratch recipes of yours, Vanessa. 🙂


      • Honestly, I was pretty scared of homemade chocolate recipes, before seeing all of your examples. I could do scones and cookies and the like, but the chocolate made me leery, for some reason. Now, I know better! 🙂


Leave a Reply to Let's CUT the Crap! Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s