Chocolate cornflake cakes are a real children's favourite. My healthier version is still crunchy, chewy and deliciously chocolatey. Made with dark chocolate, maple syrup and raisins. Suitable for vegans.
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Cornflake cakes have been a favourite of children for years. I don’t know who made the first cornflake cake but I wouldn’t be surprised if it wasn’t long after cornflakes were first invented by John Kellogg back in 1878.
A traditional cornflake cake is made with melted chocolate, butter and golden syrup. Sometimes marshmallows are added.
At Easter they’re often filled with mini eggs to make a lovely seasonal treat. I'm yet to find vegan mini eggs in the shops but I sometimes make my own out of marzipan as suggested by Wallflower Kitchen.
My version of the cornflake cake is a healthier option. I’ve replaced the butter with coconut oil and the golden syrup with maple syrup. I’ve also reduced the amount used of both of these.
Using dark chocolate ensures that these are suitable for vegans. The raisins add a lovely chewiness that contrasts well with the crunchy cornflakes. My kids absolutely adore these.
How difficult are chocolate cornflake cakes to make?
Cornflake cakes are so easy to make. Melting the chocolate takes a little time but apart from that it’s a very straightforward recipe with no other cooking required.
Can the kids make them?
Yes - cornflake cakes are a brilliant recipe for kids to make. The chocolate will be very hot when it’s been melted so this part is best done by an adult.
The children can:
- measure the other ingredients
- stir everything together
- spoon into cupcake cases
More recipes that are great for kids to cook.
What ingredients do you need to make cornflake cakes?
You will need:
- 200g dark chocolate
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 75g cornflakes
- 50g raisins
Do you need any special equipment to make them?
You should have all the equipment that you need to make this recipe. You will need:
- a bun tin* or baking tray*
- fairy cake cases
- a heatproof bowl*
- small saucepan*
- wooden spoon*
I have used fairy cake cases, which are smaller than cupcake cases. If you are using cupcake cases instead you will get 8 or 9 cornflake cakes rather than 12.
More no-bake recipes that you might like
- Healthy rice krispie nests
- No bake cereal bars
- Raspberry and cashew oat bars
- Coconut, almond and raspberry bliss balls
- No bake puffed rice and cherry freezer bars
- Healthy chickpea cookie dough
- Chocolate orange tiffin
- Chocolate hummus
Pin healthier chocolate cornflake cakes for kids for later
How do you make chocolate cornflake cakes
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Healthier chocolate cornflake cakes
Ingredients
- 200 g dark chocolate
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 75 g cornflakes
- 50 g raisins
Instructions
- Place 12 fairy cake cases into a bun tin or on a baking tray.
- Break up 200g dark chocolate into small pieces and place in a heat proof bowl. Put this bowl over a small pan with 1 inch water and heat gently until melted.
- When the chocolate has just melted add 2 tbsp coconut oil, 2 tbsp maple syrup and 1 tsp vanilla extract.
- Remove from the heat carefully.
- Stir through 75g cornflakes and 50g raisins. If children are making this you may want to put the cornflakes and raisins into a separate bowl and put the chocolate into a jug for them to pour. Mix well with a wooden spoon.
- Spoon the cornflake mixture into the cases.
- Set in the fridge for 30 minutes.
- Store in an airtight container in the fridge.
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