My oven has been broken for over a month. I live in a gorgeous building, but when something breaks, there is no hurry to fix it. Which means my cake cravings are out of control. You know what I mean. You always want something more when it is practically impossible to acquire. So, I searched around the Internet, did what a good librarian does, and found THE BEST, gluten-free, no bake chocolate cake. EVER. I mean it. I’ve adapted this recipe to make gluten free cake bites because the cake is so rich.

You can find the original recipe at 101 Cookbooks. I’ve adapted it just a tad to make the cake in bite-size form.

Chocolate Gluten Free Cake Bites Supplies

• cupcake pan
• cupcake liners
• plastic wrap
• whisk
• double boiler or the bowl- over-pan method (described below)
• medium pan

Ingredients for Chocolate Gluten Free Cake Bites

• 8 ounces of 70% dark chocolate, well chopped
• 8 ounces of heavy cream
• 1/2 teaspoon allspice
• 2 teaspoons finely ground espresso
• 1/4 teaspoon fine grain salt
• cinnamon, to serve
• whipped creme, to serve

Chocolate, No Bake, Gluten Free, Cake Bites Steps

Step 1

Line cupcake pan with cupcake liners or use a silicone cupcake baking tray. You may want to try spraying the tray or liners with a little nonstick spray. I didn’t try it, but I wish I did since the bites were a bit ugly.

Step 2

Melt the chocolate in a double boiler over gentle heat. If you don’t have double boiler, don’t worry. I don’t have one either. Just put a larger bowl on top of a smaller saucepan and fill with about an inch of water and heat the water to simmering.

Step 3

As the chocolate is melting, in a separate pan, heat the cream over gentle heat. Stir in the allspice and the espresso.

Step 4

When the cream is hot to the touch, remove from heat and stir in the salt.

Step 5

After the chocolate has melted, pour it into the cream slowly and whisk slowly. At this point, you are probably going to think, this isn’t working! But I promise, if you are patient and keep whisking, it will come together.

Step 6

Pour mixture into the cupcake pan & cover with plastic wrap.

Step 7

Refrigerate until solid. I let mine refrigerate overnight.

Step 8

Before digging in, let the cake bites come up to room temperature, then dollop with some homemade whipped cream and a dusting of cinnamon.

Gluten Free Cake Bites Tips and Tricks

1. Use High-Quality, Ethical Chocolate
   For the best flavor, choose a high-quality dark chocolate with about 70% cocoa. Look for brands that are labeled gluten-free, too, to avoid cross-contamination. I personally only buy brands like Tony’s that are ethically sourced chocolate.
   
2. Don’t Skip the Espresso!
   The finely ground espresso doesn’t make the bites taste like coffee, I promise! The espresso actually enhances the chocolate flavor and gives these cake bites a deeper, more complex taste. If you’re short on time, you can also use instant coffee.
   
3. Be Patient with the Whisking Step
   When combining melted chocolate and cream, it may look separated or gritty at first. Keep whisking! Stay slow and consistent with your whisking until the ganache turns silky smooth. It just takes a bit of patience.
   
4. For the Best Texture, Chill Overnight
   Although the bites may be firm after a few hours, refrigerating them overnight allows the texture to fully set and the flavors to come together. Remember, these aren’t the easiest to get out of the mold, so be sure to stick to the chill time.
   
5. Feel Free to Switch up the Garnish
   Before serving, I like to top each bite with whipped cream and a sprinkle of cinnamon. If it’s spring, you could also add strawberries for some freshness. Or, if it’s winter, you could serve along a warm cup of hot coffee. Garnishes always make this easy treat seem a bit more special.
   
6. Store Properly
   Keep these cake bites stored in an airtight container in the refrigerator for up to 5 days. If you have a party, this is a nice way to do some pre-prep.

Enjoy!