Chocolate Creme Egg Cakes

  • 10MINS
  • 17MINS
  • 41KCAL

If you love a creme egg then these slimming friendly, Chocolate Creme Egg Cakes are the perfect chocolatey treat!

Easy Peasy Chocolate Creme Egg Cakes pinchofnom.com
4

NutritionPer Serving

  • Calories41
  • Carbs5g
  • Protein2g
  • Fat1g
  • Saturates0.4g
  • Sugars2g

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

If you love a creme egg (and who doesn’t?), then these Chocolate Creme Egg Cakes are the perfect chocolatey treat – and perfect if you’re following a slimming friendly or Weight Watchers diet.

You don’t need any special ingredients to enjoy this recipe and the icing in these Chocolate Creme Egg Cakes is real icing which makes them taste even more like the real thing!

You don’t have to wait for Easter to come around, you can whip these up at any time of year!

We absolutely love the way these look – they really stand out at a party – and they taste just as good! They are a guaranteed hit and deliciously chocolatey, we can’t get enough!

What diets are these Chocolate Creme Egg Cakes suitable for?

This Chocolate Creme Egg Cakes recipe is suitable for vegetarian and dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions:

  • Self raising flour

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chocolate Creme Egg Cakes recipe?

  • You need to count 1 Point per portion of this Chocolate Creme Egg Cakes recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Chocolate Creme Egg Cakes recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Chocolate Creme Egg Cakes recipe if you’re on WW Purple.

Do you need any special ingredients to make Chocolate Creme Egg Cakes?

This post contains affiliate links. Find out what this means.

These cakes are super easy to make. 

You could drizzle with some melted chocolate instead of the icing if you prefer – just remember to adjust the nutritional values accordingly!

This post contains affiliate links: what this means

A good electric whisk is really useful and saves a bit of elbow grease. This one from Amazon is stylish and won’t break the bank!

You’ll also need a silicone egg cake mould to give the Chocolate Creme Egg Cakes their shape.

How many calories are in these Chocolate Creme Egg Cakes?

There are 41 calories per portion in these Chocolate Creme Egg Cakes, which means they fall into our Everyday Light category.

This Chocolate Creme Egg Cakes recipe is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 180°C. In a large bowl, whisk the sweetener and eggs until really frothy – this can take around 5 minutes.

Step 2

Sieve the self-raising flour and cocoa powder into the egg mixture and fold gently until mixed thoroughly.

Step 3

Spray the silicone moulds with low calorie cooking spray. Fill each of the egg moulds with the cake mix until they are around 3/4 full – this recipe makes 12 cakes. Place in the oven for 17 minutes until cooked through.

Step 4

Once cooked, pop out of the moulds and leave to cool on a wire rack. Meanwhile, make the icing by stirring around 1.5 teaspoons of water into the icing sugar – it should be thick but runny enough to spread. Take 1 teaspoon of the icing and put into a separate small bowl with a couple of drops of yellow food colouring and mix well.

Step 5

Once the cakes are cool, use a teaspoon to create a little dip in each of the cakes. Place a little of the white icing into each dip being careful not to over fill. Drop a tiny bit of the yellow icing into the middle of the white icing to create the “yolk”. They’re ready to serve!

What could I serve with these Chocolate Creme Egg Cakes?

Custard pinchofnom.com
Easy Peasy
  • 20MINS
  • 79KCal
Pumpkin Spiced Latte pinchofnom.com
Easy Peasy
  • 5MINS
  • 109KCal
Profiteroles pinchofnom.com
A Bit Trickier
  • 1HR
  • 30KCal

How do you know when the Chocolate Creme Egg Cakes are cooked?

Place the mixture in the oven at 180 degrees for 17 minutes until cooked through.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chocolate Creme Egg Cakes in the fridge?

Once you’ve put them out, ideally you should eat them within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftover Chocolate Creme Egg Cakes in the fridge for approximately 3 days or so.

Can I freeze Chocolate Creme Egg Cakes?

This recipe can be frozen before you ice them, but please remember to do the following;

  • Freeze it as soon as it is cold enough and before icing.
  • Use a container or bag that is suitable for freezing.
  • Defrost thoroughly before icing and eating.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

Our NEW cookbook Everyday Light is OUT NOW!

Chocolate Creme Egg Cakes

If you love a creme egg then these slimming friendly, Chocolate Creme Egg Cakes are the perfect chocolatey treat!
  • Prep Time
    10 MINS
  • Cook Time
    17 MINS
  • KCals 41
  • Carbs 5G
WW Points
  • 1 Green
  • 1 Blue
  • 1 Purple

Ingredients

  • 50 grams self raising flour
  • 1 tbsp cocoa powder
  • 4 tbsp granulated sweetener
  • 3 eggs
  • 25 grams icing sugar
  • 1-2 drops yellow gel food colouring
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 180°C. In a large bowl, whisk the sweetener and eggs until really frothy - this can take around 5 minutes.
  2. Sieve the self-raising flour and cocoa powder into the egg mixture and fold gently until mixed thoroughly.
  3. Spray the silicone moulds with low calorie cooking spray. Fill each of the egg moulds with the cake mix until they are around 3/4 full - this recipe makes 12 cakes. Place in the oven for 17 minutes until cooked through.
  4. Once cooked, pop out of the moulds and leave to cool on a wire rack. Meanwhile, make the icing by stirring around 1.5 teaspoons of water into the icing sugar - it should be thick but runny enough to spread.
  5. Take 1 teaspoon of the icing and put into a separate small bowl with a couple of drops of yellow food colouring and mix well.
  6. Once the cakes are cool, use a teaspoon to create a little dip in each of the cakes. Place a little of the white icing into each dip being careful not to over fill. Drop a tiny bit of the yellow icing into the middle of the white icing to create the "yolk". They're ready to serve!

LOOKING FOR SLIMMING WORLD SYNS?

We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Love this Chocolate Creme Egg Cakes recipe? Tag us!

Our NEW cookbook Everyday Light is OUT NOW!

If you like these…try these

Marzipan Easter Eggs pinchofnom.com
Easy Peasy
  • 25MINS
  • 32KCal
Easter Hummus Pots pinchofnom.com
Easy Peasy
  • 20MINS
  • 72KCal
Mini Victoria Sponge Cakes pinchofnom.com
Easy Peasy
  • 25MINS
  • 32KCal

4 comments

See what others have to say

LaurenFriday 26th April 2019

Hi! If I don’t have a mould could I use the and ordinary cupcake tin?

Reply

    CateFriday 26th April 2019

    Yes of course! 🙂

    Reply

Patricia mundyTuesday 19th February 2019

They look amazing lam going to make these thank you xx

Reply

Ian Ranghel-SmerdonMonday 2nd April 2018

Love the look of these creme eggs!! Need to buy myself some egg moulds and then will make for the kids. Thanks for the lovely recipe and photos.

Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch