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Chocolate Drizzle Cherry Jam Cakes

Chocolate Drizzle Cherry Jam Cakes

Chocolate Drizzle Cherry Jam Cakes - healthy paleo coconut flour cakes filled with homemade cherry jam and drizzled with organic chocolate

Course Baked Goods
Cuisine American, Paleo
Keyword paleo
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 cakes
Calories 101 kcal
Author WhittyPaleo


  • 1 cup of Frozen Cherries
  • 1/2 cup of Honey
  • Juice of 1 Lemon
  • 1/2 cup of water

For the Cakes

  • 4 eggs (room temperature)
  • 1 teaspoon of Vanilla Extract
  • 1/2 cup of Coconut Oil (melted)
  • 4 tablespoons of Coconut Flour
  • 4 tablespoons of Tapioca Flour
  • 1/2 teaspoon of Baking Powder
  • Pinch of Sea Salt
  • Coconut oil for greasing
  • 20 g of Organic Dark Chocolate 80% Cocoa


  1. First, make your cherry jam: add your cherries, honey and lemon to a saucepan on high heat. Bring to a boil and reduce the heat to a low-medium. Keep an eye on the jam and stir occasionally.
  2. Next, preheat your oven to 175C/350F.
  3. In a mixing bowl, whisk your eggs, vanilla extract and coconut oil.
  4. Next, sieve in your coconut flour, tapioca flour, baking powder and salt. Mix to incorporate.
  5. Grease your baking moulds well with coconut oil and add two tablespoons of the mixture to each mould. Once all 12 cake moulds are filled, add in the rest of the mixture equally.
  6. Place the moulds in the oven for 15-20mins, cakes will be done once they are golden. Insert a toothpick in the center; if it comes out clean they are done.
  7. Cherry Jam should be at the right consistency by now, if not, increase the heat and keep stirring to bring it down to the consistency you like - the longer they are on the heat the thicker the jam will become.
  8. Once cakes are done, bring them out to cool for 5mins in the mould. Once this time is up, take them out to cool on a wire rack.
  9. To stuff the cakes: once cakes and jam are cool to handle, insert a toothpick into the middle of the heart shape (see pictures to guide you). Run the toothpick around the inside to create a space for the jam. Next, using a piping bag, pipe your jam into the hole you created. To know when to stop, cakes will puff up and jam will start to come out of the hole.
  10. Using the double-boiler method, melt your chocolate. Drizzle the chocolate onto the cakes and melt more if required. Place cakes in the fridge for 2-3mins for chocolate to harden.