Gluten Free Double Chocolate Cherry Bombs (Dairy & Egg-Free)

Perfect for Father’s Day (most Dad’s love cherry), these gluten free double chocolate cherry bombs will be a huge hit! With their quick bread texture (similar in weight and texture to banana bread), everyone will enjoy these treasures. Make dairy free or with dairy. Use a commercially packaged gluten free flour that contains dairy or Carla’s all-purpose gluten free flour blend recipe for dairy-free.

Gluten Double Chocolate Cherry Bombs (Dairy & Egg-Free)

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Yield: Makes 2 dozen mini bites

Gluten Double Chocolate Cherry Bombs (Dairy & Egg-Free)

These gluten free double chocolate cherry bombs are egg-free and may be made dairy-free as well resulting in the same, wonderful flavor and texture.


  • Oil or gluten-free baking spray, for pan
  • 1/2 cup Cup4Cup Gluten Free Flour for dairy version) (or Carla's Gluten Free All-Purpose Flour Blend Recipe for dairy-free)
  • 1/2 cup granulated sugar
  • 1/4 cup gluten free unsweetened cocoa powder (Hershey's)
  • 1-1/4 teaspoons gluten free baking powder (Rumford's)
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/4 cup neutral-flavored oil
  • 1 tablespoon water
  • 1 tablespoon pure vanilla extract
  • 1 cup dairy-free mini semi-sweet chocolate chips - Enjoy Life, divided (or traditional-size dairy chips, roughly chopped - Nestle's), divided
  • 1/2 teaspoon vegetable shortening (Spectrum Organic)
  • 24 gluten free maraschino cherries with stems (Royal Harvest - Nature's)


  1. Preheat the oven to 325°F. Spray a 24-cup mini muffin pan with oil.
  2. In a medium-size bowl, stir together the flour mix, sugar, cocoa powder, baking powder, baking soda, and salt, mashing any cocoa powder lumps with the back of the spoon.
  3. In a smaller, separate bowl, whisk together the applesauce, oil, and vanilla.
  4. Add the wet mixture to the dry mixture and stir together.
  5. Fold in 1/2 cup chocolate chips and spoon the batter into the muffin pans, filling them almost level with the pan.
  6. Bake on the center shelf of the oven for 15 minutes, or until set.
  7. Allow the chocolate bites to cool in the pans for 10 - 15 minutes. Then, transfer them to a wire rack. While they are still warm, using the back of large spoon, poke holes in each chocolate muffin about the size of the cherry; set aside to begin cooling.
  8. Set the cherries on a plate lined with several paper towels to absorb any excess juice; set aside.
  9. Melt the remaining 1/2 cup chocolate chips with 1/2 teaspoon shortening in the microwave on high in 20-second increments, stirring in between until they fully melt.
  10. Dip each drained cherry, holding onto its stem, halfway into the melted chocolate. Transfer to the hole in the mini muffins.
  11. Chill in the refrigerate or freezer until the chocolate is set and completely cool. Serve chilled or at room temperature.

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